sábado, 27 de agosto de 2011

Chocolate Twix Tart

This recipe comes from an Egyptian friend, one day talking about it he shared with me his secret and I just made a few little changes that suited me better, I hope you enjoy this recipe as much as I do

CRUST
1 cup all purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1/2 cup chilled unsalted butter, cut into 1/2-inch cubes
2 large egg yolks
1 tbsp cocoa powder

 
DULCE DE LECHE FILLING
1 can of dulce de leche (380gr)

CHOCOLATE GANACHE
1 cup heavy whipping cream
5 ounces high-quality bittersweet chocolate, chopped

FOR CRUST
Position rack in center of oven; preheat to 375°F. Butter 9-inch tart pan with removable bottom. Blend flour, sugar, and salt in processor. Add 1/2 cup butter; process until mixture resembles coarse meal. Add egg yolks; process until moist clumps form. Add cocoa powder; blend in using on/off turns. Press dough onto bottom and up sides of prepared pan. Bake until crust is golden brown, about 20 minutes. Cool in pan on rack.

FOR GANACHE
Bring cream to simmer in small saucepan. Remove from heat; add chocolate. Whisk until smooth. Let stand until slightly cooled but still pourable, about 10 minutes.

TART ASSEMBLE
Spread Dulce de Leche evenly over the tart surface and then pour the ganache on top.
 Refrigerate tart uncovered until chocolate is firm, about 2 hours. do ahead Can be made 2 days ahead. Cover and refrigerate.





1 comentario:

  1. Delicious look and yummy chocolates . amazing this post and great your idea so thanks

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