January 3, 2012
smilingfork: Mexican Chocolate Tart Difficulty: ★☆☆☆☆ (very easy) Ingredients: 160g AP flour 100g butter 50g sugar Pinch of salt 1 egg yolk 1 tbsp dutch-processed cocoa powder 500g dark milk chocolate 400ml cream 1 pack of vanilla sugar Cocoa for dusting the cake Directions: Preheat oven to 200°C (390°F). Combine flour, sugar, salt, egg yolk, cocoa and butter and knead until smooth. Put in refrigerator for 30 minutes. Grease a 24cm (about 9”) spring form pan and and lay out dough, forming a crust. Prick it with a fork several times and lay out with parchment paper. Fill with dried peas. Bake for 15 minutes, remove peas and parchment paper and bake for further 10 to 15 minutes. Chop up chocolate and heat up cream in a small pot. Remove from heat. Add the chocolate along with vanilla sugar to the heated cream and stir until smooth. Let it cool off for 30 minutes. Pour mass into crust and put in refrigerator for 4 hours. Dust with cocoa powder.

smilingfork:

Mexican Chocolate Tart

Difficulty:
★☆☆☆☆ (very easy)

Ingredients:

  • 160g AP flour
  • 100g butter
  • 50g sugar
  • Pinch of salt
  • 1 egg yolk
  • 1 tbsp dutch-processed cocoa powder
  • 500g dark milk chocolate
  • 400ml cream
  • 1 pack of vanilla sugar
  • Cocoa for dusting the cake

Directions:

  1. Preheat oven to 200°C (390°F).
  2. Combine flour, sugar, salt, egg yolk, cocoa and butter and knead until smooth. Put in refrigerator for 30 minutes.
  3. Grease a 24cm (about 9”) spring form pan and and lay out dough, forming a crust. Prick it with a fork several times and lay out with parchment paper. Fill with dried peas.
  4. Bake for 15 minutes, remove peas and parchment paper and bake for further 10 to 15 minutes.
  5. Chop up chocolate and heat up cream in a small pot. Remove from heat. Add the chocolate along with vanilla sugar to the heated cream and stir until smooth. Let it cool off for 30 minutes.
  6. Pour mass into crust and put in refrigerator for 4 hours. Dust with cocoa powder.
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