Cooking & Baking : 10 mn + 25 mn
Ingredients :
- 1 baking dough (sablee or brisee)
- 1 chocolate bar for cooking (250 g)
- 10 cl of light cream
- 1 vanilla sugar bag
Instructions :
Place the dough on a cooking tin and cook it empty for about 25 min (180°C). During this time, melt the chocolate - cut in small pieces - using the Marie bath technic with the light cream and a little bit of water on very light heat. Stir well on and off. Add the vanilla sugar.
Pour this preparation on the dough, spread well evenly with a spoon. Cover with paper and put the tart in the fridge for at least 4 hours for the chocolate to be solid.
Note : for a little bit of fantasy add coconut bits, a walnut or strawberry at the middle.
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