
Sweet pastry recipe
Ingredients: Sweet pastry recipe
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200 gflour
Preparation: Sweet pastry recipe
Sieve.
Ingredients: Sweet pastry recipe
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100 gbutter
Preparation: Sweet pastry recipe
Rub in.
Ingredients: Sweet pastry recipe
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50 gcaster sugar
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50 gwhole egg(s)
Preparation: Sweet pastry recipe
Dissolve the sugar in the whole beaten egg. Blend both sets of ingredients together.
Refrigerator for 1 hour. Roll into 5cm flan rings. Bake blind at 180°C for 12 to 15 minutes.
Chocolate tart filling
Ingredients: Chocolate tart filling
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300 g
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200 gbutter
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2 piece(s)orange zest
Preparation: Chocolate tart filling
Melt over a bain marie.
Ingredients: Chocolate tart filling
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2 piece(s)whole egg(s)
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2 piece(s)egg yolks
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60 gsugar
Preparation: Chocolate tart filling
Whisk hot and then cold as for sabayon.
Gently fold the two mixes together. Pipe into the tart shells and bake in the oven at 120ᵒC for 10 – 15 min until set. Do not place in the fridge afterwards as this will change the texture.
Basic chocolate glaze
Ingredients: Basic chocolate glaze
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150 gwhipping cream
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150 g
Preparation: Basic chocolate glaze
Place both ingredients into a plastic bowl. Heat in a microwave 1 minute on full power. Stir well to create a smooth emulsion.
Finishing and presentation
Tools: 2 rectangle sheets of acetate, a rolling pin and a small round cutter.
Prepare a batch of precrystallised 811 dark chocolate. Ladle a small amount of prepared chocolate onto on top edge of one acetate sheet. Place the second acetate sheet on top of the sheet. Using a rolling pin smooth the chocolate between the two sheets. Almost immediately score circles with the cutter through both acetate sheets. Allow to set at 12ᵒC for at least two hours. When ready to use remove the top acetate sheet, using a palette knife remove prepared cut circles to decorate each tartlet. The chocolate will be very thin and shiny on both sides.

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