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Рецепт Chocolate Silk Tart
by Global Cookbook

Chocolate Silk Tart
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Ингредиенты

  • 1 c. unsalted butter, room temperature
  • 1/3 c. sugar
  • 4 x egg yolk
  • 1 2/3 c. all purpose flour
  • 1/3 c. cocoa pwdr
  • 1 tsp salt Filling
  • 6 ounce bittersweet or possibly semisweet chocolate, minced
  • 3/4 c. whipping cream
  • 1 tsp vanilla extract
  • 1 Tbsp. chambord or possibly brandy
  • 1 x egg

Инструкции

  1. Cream butter and sugar together. Stir in egg yolks, adding one at a time.
  2. Sift together flour, cocoa and salt and add in to butter mix. Mix till dough just comes together. Shape in to a disc and refrigeratetill ready to roll. If preparing ahead of time, pull dough from fridge an hour before rolling.
  3. Preheat oven to 350 F.On a lightly floured surface, roll out dough to just over 1/4-inch thickness. Line an 8-inch removable-bottom tart shell with dough, trim edges and refrigeratefor 20 min. Dock pastry with a fork and bake for 18-20 min. Allow to cold.
  4. Filling:Reduce oven temperature to 325 F.Place minced chocolate in a large bowl. Heat cream to just below a simmer and pour over chocolate. Let it sit for a minute then stir slowly. Stir in vanilla and chambord.
  5. Whisk an egg in a small c. then stir into chocolate. Pour into chocolate shell and bake for 12 min. Let cold for 15 min, then refrigeratefor 2 hrs, before slicing.
  6. To Assemble:Slice with a warm, dry knife.
  7. For an extra kick, you can paint the top of the tart with gold dust mixed with a touch of brandy.
  8. (Gold dust can be purchased at cake supply stores.)