Intense Chocolate Tart
Lako
Makes : 12 portions
  • Quick & easy (production)
This tart is creamy and crunchy at the same time with intensive chocolate flavor and amazing texture.
This tart is creamy and crunchy at the same time with intensive chocolate flavor and amazing texture.
rok trajanja:
3 days
Conservation:
+4°C
Containing: 5 Components

Cocoa sweet dought

Sastojci: Cocoa sweet dought

Priprema: Cocoa sweet dought

1. Mix softened butter with icing sugar.
2.  Add half of the dry items.

3.  Add the whole eggs and mix.

4. Add the second part of dry items and mix.

5. Give it a rest of 12 hours in the fridge.

6. Spread the dough at 3mm and cut a disc of 7.5 cm diameter and in a strip of 2 cm height and 24 cm length.

7. Put into a pie ring 8cm in diameter.

8. Bake in the ventilated oven for 12 to 14 minutes at 175°C.

Hazelnut Soft Biscuit

Sastojci: Hazelnut Soft Biscuit

Priprema: Hazelnut Soft Biscuit

1. Whip the egg yolks with sugar #1.

2. Add the praline hazelnut and the pure hazelnut paste.
3. Separetly whip the egg whites with the sugar #2.

4. Mix together and add the flour.

5. Spread on one tray 40 x 60 cm and bake in the ventilated oven at 180°C for 12 to 15 minutes.

Lactee Superieur Mousse

Sastojci: Lactee Superieur Mousse

Priprema: Lactee Superieur Mousse

1. Make Custard Sauce with milk, cream, egg yolks and sugar.
2. Pour over the milk chocolate and mix well using a hand blender.

3. At 26-28°C, add the whipped cream.

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