Forrest Gump: My momma always said, "Life was like a box of chocolates. You never know what you're gonna get."
Happy Sunday peeps... I am not usually here on Sunday and i hv yet to prepare breakfast for everyone... so heres a quick entry on this chocolate tart...
Been wanting to bake this tart since last month but unfortunately each time i wanna bake it.. i realised that i ran out of heavy cream... so yesterday while we were out, I bought this tart pan and 2 tubs of heavy cream.. began preparing it late last night and ready to be served later after lunch... yummmmmmiessss
Sweet Shortcrust Pastry Recipe
250 g (9 oz / 2 cups) plain flour
125 g (4 1/2 oz) icing (confectioners') sugar
A pinch of salt
180 g (6 1/2 oz) unsalted butter, chilled and cubed
60 ml (2 fl oz / 1 /4 cup) ice water
Sift the flour, icing sugar and salt in a bowl and stir to combine. Using your fingertips, rub in the butter until the mixture resembles coarse breadcrumbs. Add the iced water and mixed until the dough comes together in a ball. Wrap in plastic wrap and chill for 30 minutes. Roll out on a lightly floured surface until 3 mm (1/8 inch) thick, then press lightly into the rectangular tart tin and prick with a fork. Chill for 30 minutes.
Preheat the oven to 200C (400F). Line the chilled pastry with baking paper and add baking weights or uncooked rice. Bake for 10 minutes, then remove the paper and weights. Bake for another 10 minutes, or until the pastry is golden and crisp. Leave to cool.
8 ounces / 225 g dark chocolate, chopped (i used Valrhona, Manjari 64%)
3 ounces / 75 g butter
2 cups / 450 ml heavy cream
2 egg yolks
Place the chopped chocolate in the mixing bowl and add the butter.
In the small pot, bring the cream to a boil. Remove the pot from the heat and pour the boiling cream over the chocolate and butter. Let sit for 5 minutes, then add the yolks and mix well. Pour the mixture into the tart shell.
Chill in the fridge for 2-3 hours until set.
Transfer the tart to a serving platter, dust with cocoa, then gently press the chocolates into the filling. Slice and serve with coffee.
Source: Almost Bourdain