TARTE　CHOCOLAT　NOIR　ET　BLANC Black & White Chocolate Tarts

February 21, 2007 Swiss style tarts with white chocolate ganache filling in dark chocolate shells. Make sure to roll out the dough thin. Also, use shallow, small molds as too much filling may make the tarts too heavy. You can garnish with dragees or chocolate spray.

●Preparation Tip ●Chocolate Tart Dough Photo #1 Photo #2 Photo #3 Photo #4 In a bowl, cream together butter (at room temperature) and sugar. (Photo #1) Stir in beaten egg white, a little at a time, and mix until smooth. Add sifted flour and cocoa powder. Rub and knead lightly. (Photo #2) Pull the dough together and wrap in plastic wrap. Refrigerate for one hour. Roll out the dough to 3-4 mm thick. Cut out circles, slightly larger than the tart molds. (Photo #3) 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 #4) Bake in a preheated oven at 180 °C (356 °F) for about 15 minutes. ●Ganache Filling Photo #1 Photo #2 Chop white chocolate into fine pieces. Place the chocolate 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 5  five 8cm tart molds  0kcal 120 minutes Chocolate Tart Dough butter 50g  sugar 30g  egg white 30g  cake flour 100g  cocoa powder 10g  【Preparation】 - Allow butter to soften at room temperature. - Sift together flour and cocoa powder. Ganache Filling white chocolate 100g  whipping cream 70g