chocolate tart recipe
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■ Raw chocolate
200g…chocolate
100ml…heavy cream
20g…honey
① Melt chocolate slowly in a water bath at 60 ℃ or in a microwave oven at 500w.
② Put fresh cream and honey in a pan or measuring cup and warm.
③ Add the above to the melted chocolate and mix.
④ Pour into a tart mold and cool in the refrigerator to harden.
■Tart
40g…butter
35g…Powder sugar
30g…egg yolk
20g…Almond powder
90g…Flour
① Soften the butter that has been returned to room temperature and add powdered sugar.
② Add egg yolk and mix.
③ Combine the cake flour by sieving it.
④ When the whole is put together, wrap it and let it rest in the refrigerator for half a day.
* Gluten is generated when the powder is mixed for the purpose of letting it lie down, so it is to cool it and calm the gluten. Let's make it a crispy tart dough.
⑤ Wrap or beat with strong flour, stretch to a thickness of 3 mm, and fit into the mold.
Don't forget the picket!
⑥ Let it rest in the refrigerator for 30 minutes to 1 hour before baking.
* If you bake it as it is, the shape of the tart will collapse, so it is an important task.
⑦ Bake in an oven preheated to 170 ℃.
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