| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Ideal, Home, Cooks | 1 | servings | |
INGREDIENTS
| 250 | g | Flour |
| 125 | g | Butter |
| 50 | g | Sugar |
| 1 | Pinches salt | |
| 1 | Egg; 1 yolk | |
| 1 | tb | Water |
| 160 | g | Bittersweet chocolate |
| 150 | g | Butter |
| 2 | Eggs | |
| 160 | g | Sugar |
| 60 | g | Flour |
| 50 | g | Cream |
| 80 | g | Powdered sugar |
| 750 | ml | Milk |
| 7 | Egg yolks | |
| 180 | g | Sugar |
| Liquid vanilla | ||
| 2 | dl | Whipped cream |
| 30 | g | Sugar |
| Ground cinnamon |
INSTRUCTIONS
PASTRY GARNISH FINISH CREME ANGLAISE CINNAMON FLAVOURED WHIPPED C Short crust pastry: Mix the flour and butter together until sandy in texture. Add the eggs and water. Work until a smooth dough forms. Form into a ball and wrap. Chill. Thinly roll out the dough and line the tart mould. Line with paper and baking beans. Cook in a hot oven at 180C until lightly coloured. Garnish; melt the chocolate and butter over a hot water bath, whisk the eggs with the sugar. Fold into the melted chocolate and butter. Add the heavy cream then mix in the flour. Cooking the tart; fill the crust with the chocolate. Bake in a gentle oven at 160C until the cream has set, about 15 minutes. Allow to cool before sprinkling with powdered sugar. Creme Anglaise; bring the milk and vanilla to a boil. Whisk the sugar and egg yolks together until light in colour. Mix with the hot milk and place over low heat and stir with a wooden spatula until it coats the back of a spoon. Strain and cool. Presentation; cut the tart into 8 wedges. Place a portion on a plate and serve with creme Anglaise or iced cream on the side. Serve with a quenelle of cinnamon cream. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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