Chocolate tarts
These little pastry tarts are filled with a combination of chocolate and cream, known as ganache.
Ingredients
175g plain flower
75 butter
For the ganache:
200g plain chocolate
100ml double cream
Method
Sift the flour into a
big bowl. Cut the butter into chunks and stir them into the flower.
Rub the butter and
flour together. Carry on rubbing until the lumps are the size of small
breadcrumbs.
Add 2 tablespoons of
cold water. Stir it in using a blunt knife, cutting through the mixture, until
everything starts to stick together.
Pat the pastry into a
ball. Cover it with plastic food wrap and put it in the fridge for 20 minutes.
Heat the oven to 180ºC.
Make the ganache.
Melt the chocolate.
Stir the cream. Let it cool for 10 minutes. Put it in the fridge for 1 hour.
Stir every now and then.
Then, grease the
holes of the bun tin.
Sprinkle some flour
on a clean work surface and a rolling pin. Unwrap the pastry and put it on the
floury surface.
Roll out the pastry
until it is about 30cm across. Use the cutter to cut out lots of pastry
circles.
Put one pastry circle
over each hole in the bun tin. Use a fork to prick each pastry circle several
times.
Bake for 10-12
minutes until golden brown. Take out of the oven and leave in the tin to cool.
Spoon ganache into
each pastry case. Put the tarts in the fridge for 30 minutes, to set.
Altra variant:
Individual Chocolate Tarts - Gordon Ramsey
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