- Anonymous
Choco tart sheet: – 60g Unsalted butter – 40g Powdered sugar – a pinch of Salt – 20g Egg yolk – 90g Cake flour – 10g Cocoa powder – 25g Almond powder
Almond Cream: – 30g Unsalted butter – 25g Powdered sugar – 30g Egg – 1/4ts Vanilla extract – 30g Almond powder – 5g Cake flour
Ganache: – 50g Dark chocolate – 25g Whipping cream – 12g Unsalted butter – Strawberry – Powdered sugar
1. Soften butter, add sugar powder and salt, mix, then add egg yolk and mix. 2. Sift the soft flour, cocoa powder, and almond powder, mix, spread out and rest in the refrigerator for about 30 minutes. 3. Shape the tart dough and put it in a 12cm mold. 4. Poke a hole in the bottom with a fork and bake in an oven preheated to 180 degrees for 15 minutes. (When the sheet swells up, flatten it by gently pressing it with a spoon while it is hot.)
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5. Soften the butter, add sugar powder and mix, then add the egg and vanilla extract and mix. 6. Sift almond powder and soft flour, mix, put on a tart sheet, and bake in an oven preheated to 180 degrees for 20 minutes. 7. Melt the dark chocolate and whipped cream in the microwave for about 40 seconds, then add butter and mix. 8. Pour the ganache over the toasted almond cream and harden in the refrigerator for 1 hour. 9. Put strawberries on top and sprinkle with powdered sugar for decoration.
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