Recipe and photograph taken from Sweet Paris by Michael Paul (Hardie Grant, £20). Remove the tart from the tin when solid, and serve with whipped cream or vanilla ice cream. Leave it to cool, then chill for 2 hours. When the chocolate is completely dissolved with the cream and butter and still warm but not hot, remove the tin with the pastry from the fridge and pour in the ganache. Gradually add the butter, whisking continuously until the ganache is silky smooth and shiny. Then start to gently whisk in a circular motion, starting from the middle and working outwards, to achieve a smooth texture. Slowly pour into the chocolate and let it melt for about 1 minute. Add the sugar and bring to the boil for about 30 seconds, stirring gently to dissolve the sugar, then fish out the vanilla pod. Déposer les céréales de riz soufflé et le cacao dans le contenant du robot culinaire. Remuer jusqu’à l’obtention d’une préparation lisse. Dans un bain-marie, faire fondre le chocolat avec le beurre. Pour the cream into a saucepan, then split the vanilla pod and scrape out the seeds and along with the pod add to the cream. Vaporiser un moule à tarte profond de 23 cm (9 po) de diamètre d’enduit à cuisson. To make the chocolate ganache: finely chop up the chocolate, transfer to a heatproof bowl and set aside. Remove from the oven, leave to cool, then refrigerate. Remove the parchment and weights and continue cooking for another 10 minutes or until golden. Line the pastry base with parchment paper and fill with pie weights or uncooked beans or rice, and blind bake for 10 minutes. This stops it from shrinking when baking. When complete, prick the pastry base all over with a fork then put it back in the fridge for at least 2 hours. Make sure it takes the shape of the mould and covers the bottom of the tin entirely. Roll out on a lightly floured surface to a 3mm thickness and very carefully fit it to the tin, pressing lightly. Remove the ready-made pastry from the fridge and stand at room temperature for 10 minutes.
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