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Instructions |
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Make sweet pastry, chill and line 2cm deep tart tins
Heat oven to 170C
Blind bake pastry cases for 20 mines
Remove beans and bake for 5 mins, remove from oven
Turn oven down to 100C
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Put milk, sugar and cream into saucepan over
medium heat and bring to oil
Break up the chocolate into a large mixing bowl.
When the milk and cream mixture has started
boiling, pour it into the large mixing bowl, over
the chocolate.
Gently stir the mixture until all of the chocolate
has completely melted.
Keep stirring until the mixture has turned smooth
and glossy.
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Pour in the egg and again, gently mix it until it
is completely incorporated. Then pour in the
brandy and gently mix that in. The aim when
stirring all of these ingredients is to avoid
mixing in any bubbles of air.
Pour the chocolate mixture into a pouring jug and
then pour it into the pastry cases until it comes
up to the brim.
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Put the tarts into the 100°c oven and bake them
for 30 minutes.
When the tarts have cooked, remove them from the
oven and allow them to cool to room temperature.
Serve, we served it with whipped double cream and
a chocolate tuile.
Can it be frozen? No.
Can it be prepared in advance? Yes, it can be
finished up to 4 days in advance if kept in the
fridge.
Will leftovers be nice? Yes, for up to 4 days if
brought up to room temperature.
Notes
- You can make a single large tart by using a
larger tin but make sure that the pastry has the
same 2cm depth as the small tarts.
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Originally Submitted
6/16/2013
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