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| ●Tart Dough |
(Photo #1)
(Photo #2)
(Photo #3)
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Allow butter to soften at room temperature. Mix in sugar, then egg. (Photo #1)
Blend until creamy, then add sifted flour.
With a spatula, cut into the dough and mix until sticky. (Photo #2)
Wrap the dough in plastic wrap. Let chill in the refrigerator for about an hour.
Lightly knead the chilled dough. Flour the dough, then roll it out on a floured surface to 5mm thick.
Fit the dough into a tart pan. Make small holes with a fork on the bottom. (Photo #3)
Bake in a preheated oven at 180 °C (356 °F) for about 15 minutes until golden.
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| ●Filling |
(Photo #1)
(Photo #2)
(Photo #3)
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In a sauce pan, bring whipping cream to a boil.
Place chopped chocolate in a bowl. Pour the hot cream onto the chocolate. (Photo #1)
Wait for a while until the chocolate starts to melt, then blend well using a whisk.
Break whole egg and egg yolk into a bowl. Stir in the chocolate mixture, a little at a time.
Blend until well combined. Make sure it’s smooth and creamy. (Photo #2)
Transfer the filling into the tart shell up to 9/10 full. (Photo #3)
Bake in a preheated oven at 180 °C (356 °F) for about 10 minutes, or until a wooden skewer inserted into the center of the tart comes out clean.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 8 |
one 18cm tart pan |
342kcal |
150 minutes |
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| butter |
90g |
| sugar |
60g |
| whole egg |
30g |
| cake flour |
150g |
【Preparation】
- Allow butter to soften at room temperature.
- Sift flour.
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| whipping cream |
120g |
| chocolate |
100g |
| whole egg |
50g |
| egg yolk |
20g |
【Preparation】
- Finely chop chocolate.
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