Chocolate tarte
A shell pasta sablÃÂèe that encloses a dark cream and caramelized pears
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Difficulty and servings
Makes 1 tartlet
Preparation and cooking times
- For the dough SablÃÂÃÂÃÂéO: Mix 300 grams of cake flour with 1 teaspoon of yeast; Towards a fountain on spianatoia and add 150 g of icing sugar, a pinch of salt, 150 grams of softened butter and an egg and egg yolk. Quickly stir the ingredients form a ball that will let rest at least for an hour wrapped in transparent film.
- For the chocolate filling: Heat in a pan on fire 250 ml of fresh cream. Tritare grossolanamente 200 gr di cioccolato fondente al 70%. Chop roughly 200 grams of dark chocolate to 70%. Versare la panna in una terrina, aggiungere il cioccolato, un uovo, e un cucchiaio di caco amaro. Pour the cream into a bowl, add the chocolate, an egg and a tablespoon of CaCO bitter. . Mix until the ingredients do not become fluid and uniform.
- Cook pasta SablÃÂÃÂÃÂéO blank in the oven at 200 ÃÂÃÂÃÂð for 15 minutes. pay the dough with chocolate and call into cooking for another 5 minutes abundant
- For the caramelized pears: In a frying pan to dissolve anti 8 tablespoons of sugar cane. When it became a beautiful blond color, pour, according to careful sketches, two pears, peeled and cut into tocchetti.Proseguire cooking until the fruit is completely covered with caramel. . Pour immediately on the tarte
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http://www.bbcgoodfood.com/recipes/8070/
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Difficulty and servings
Makes 1 tartlet
Preparation and cooking times
Ingredients
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15 October 2008
elga73 commented on this recipe
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