TARTE　CHOCOLAT Chocolate Tarts

February 21, 2007 Swiss style chocolate tarts. Make sure to chill the tart dough well, then roll out thin. Try using shallow, small molds as too much filling may make the tarts too heavy. You can garnish with mimosa leaves or dragees.

●Preparation Tip ●Tart Dough Photo #1 Photo #2 Photo #3 In a bowl, cream together butter (at room temperature) and sugar. Stir in beaten egg yolk, a little at a time, and mix until smooth. (Photo #1) Add sifted flour, rub and knead lightly. (Photo #2) Pull the dough together and wrap in plastic wrap. Refrigerate for one hour. Roll out the dough to 3mm thick. Cut out circles, slightly larger than the tart molds. Press the dough into the molds. Using a knife, carefully trim off excess dough without tearing. Place an aluminum cup in each tart shell, then put in pie weights. If pie weights are not available, you can use beans or salt. (Photo #3) Bake in a preheated oven at 180 °C (356 °F) for about 15 minutes. ●Ganache Filling Photo #1 Photo #2 Chop chocolate into fine pieces. Place the chocolate and butter in a bowl. Bring cream to a boil and pour it into the bowl. Stir until smooth and creamy. (Photo #1) Transfer the chocolate mixture into cooled tart shells, 9/10 full. Refrigerate until firm. (Photo #2) Servings per Recipe Calories per Serving Ready In 6  six 8cm tart molds  0kcal 120 minutes Tart Dough butter 50g  sugar 50g  egg yolk 20g  cake flour 100g  【Preparation】 - Allow butter to soften at room temperature. - Sift flour. Ganache Filling chocolate 100g  whipping cream 100g  butter 20g