![Vtne study books](https://loka.nahovitsyn.com/241.jpg)
![tarete au chocolat tarete au chocolat](https://3.bp.blogspot.com/_x7M3dZfZal8/S-poBWDF5XI/AAAAAAAAAc8/JanzJIwDpuA/s1600/IMG_5474.jpg)
![tarete au chocolat tarete au chocolat](http://gateaux-et-delices.com/wp-content/uploads/2017/03/Tarte-au-chocolat-Ferrero-Rocher-et-Nutella2.jpg)
![tarete au chocolat tarete au chocolat](https://3.bp.blogspot.com/-FMUQj-iFjfQ/UQ6_95Z5reI/AAAAAAAAFSk/XF8w77yIJ7I/s1600/tarte+choco.jpg)
Allow the tart to cool to room temperature, then chill for at least 2 hours before serving. Pour this into the cooled tart shell and bake (still at 350☏) for 12 minutes. Lightly beat the eggs in a small dish and add this to the chocolate, along with the vanilla, whisking gently until incorporated. Crunchy cocoa bean pieces give this cake a special note. Gently stir the mixture with a spatula until the chocolate melts, then whisk in the sugar and the coffee. This French main staple is exceptionally juicy and chocolatey. Allow it to cool while you prepare the filling.įor the filling, bring the cream and butter up to a simmer and pour this over the chocolate in a large bowl, letting it sit for just a few seconds. Place the chilled tart shell onto a baking tray and bake it for about 18 minutes, until you see that the pastry has an even, dull finish. Chill the tart shell for at least 20 minutes. You also can do this in a food processor or by hand, crumbling the butter into the flour mixture until coarse and sandy in texture. La tarte au chocolat est un dessert ou une collation composs de chocolat noir, de crme et dufs, battus ensemble, verss dans une enveloppe de pte. Using the paddle attachment, mix on low speed, then add the butter and mix until it resembles coarse meal (sablage). Press the dough into the shell and trim away any excess. In the bowl of a stand mixer, combine almond meal, confectioner’s sugar, salt, and flour. Lift the dough carefully to line a 9-inch removable-bottom fluted tart pan. Knead the chocolate pastry dough once or twice on a lightly floured work surface to soften, then roll out the dough to a circle just less than ¼-inch thick. Shape the dough into a disc, wrap and chill until ready to use. Add this to the butter mixture and stir until evenly combined. In a separate bowl, sift the flour, cocoa powder, cornstarch and salt. For the pastry, beat the butter and icing sugar until smooth, then add the egg yolks all at once and beat until well combined.
![Vtne study books](https://loka.nahovitsyn.com/241.jpg)