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Add a photoI served these tiny tarts at the wedding I catered for my friends Patrizia and Ed. (Full menu here). They were a real hit - rich and creamy and just the right size for a not-quite-guilt-free mouthful. - This is cross posted from my recipe blog at thepapillonpantry.blogspot.com
Ингредиенты
- 320g dark chocolate, (at least 60% cocoa but I actually don't recommend more than 80%)
- 500ml cream
- 4 egg yolks
- 2 whole eggs
- 1/4 cup sugar
- gold leaf to decorate
Инструкции
- Combine chopped bittersweet chocolate and cream in a heavy saucepan.
- Whisk over low heat until chocolate is melted and smooth.
- Remove saucepan from heat and allow to cool a little.
- In a separate bowl, whisk the egg yolks, egg & sugar.
- Very gradually whisk chocolate mixture into the egg mixture until smooth and blended.
- Pour chocolate filling into crust, sprinkle with gold leaf, and bake at 180 degrees until set (about 15-20 minutes for a single large shell, or 5-10 for small shells).
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