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Ингредиенты
- 8 ounce flour
- 6 ounce butter, at room temperature
- 1 lrg egg
- 1 tsp sugar
- 1/2 tsp salt
- 2 Tbsp. lowfat milk
- 1 x vanilla, pod, scraped
- 8 x 4 inch tart tin, with removable bottom
- 4 Tbsp. butter, for greasing the tins
- 2 ounce cocoa pwdr For the Filling
- 1 x egg
- 3/4 c. whole lowfat milk
- 2 Tbsp. dark rum
- 7 ounce dark chocolate, (72% cocoa)
- 2 Tbsp. finely grnd blanched almonds
Инструкции
- Preheat the oven to 425 degrees Fahrenheit.
- Butter the tart pans and cover them with the sifted cocoa pwdr. To make the pastry - mix the flour, sugar and salt together, add in the butter and vanilla till the consistency is like cornmeal. Add in the egg and lowfat milk and just mix together.
- Let the dough rest in the refrigerator for one hour. During the rest period prepare the chocolate mix.
- For the Filling:In a mixing bowl whisk the egg. In a bain marie, heat the chocolate with the lowfat milk till combined. Add in the chocolate-lowfat milk mix to the egg. Heat and flambe the rum and add in it to the lowfat milk chocolate and egg mix.
- Remove the pastry from the refrigerator and on a floured surface roll it out to fit the tart pans. Partially bake them, for about 12 min, with the centres filled with pie weights to weigh the dough down. Remove the tart shells from oven and add in the grnd almonds, dividing them equally between the tarts. Then fill them to 3/4 full with the chocolate mix. Cook for another 8 min then remove from the oven. Chill for 4 hrs.
- Garnish the tarts with fresh fruit compote, candied orange peels, chocolate curls and fruit coulis.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 8 servings | |
| Calories 526 | |
| Calories from Fat 305 | 58% |
| Total Fat 34.5g | 43% |
| Saturated Fat 20.4g | 82% |
| Trans Fat 0.03g | |
| Cholesterol 115mg | 38% |
| Sodium 379mg | 16% |
| Potassium 298mg | 9% |
| Total Carbs 44.9g | 12% |
| Dietary Fiber 3.1g | 10% |
| Sugars 18.31g | 12% |
| Protein 7.74g | 12% |
