| 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.
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