vineri, 6 aprilie 2012

Chocolate tart with caramel and coffee

 I just love a good chocolate dessert . Chocolate is the ultimate thing , highest scale of all romantic desserts so it should be highlighted ... It just has to scream out '' Eat Me ''
 Today i'll be giving away a classic ...  a french bitter chocolate tart ( with some improvements ) .
 This kind of tart will be the ultimate pleasure for any romantic evening and i can assure you it won't fail you .
So let's get on with the dessert . you'll need ingredients both for the sweet pastry dough and also for the filling .
     For the dough :
- 125 g of unsalted butter
- 250 g of white flour
- 100 g of icy sugar
- 2 egg yolks
- the zest of half a lemon
- and 2 tablespoons of cold water or milk but only if neccesary ( if the dough seems too dry and won't come togheter )
- salt
  For the filling :
- 300 g of bittersweet chocolate ( 70% cocoa )
- 60 g of unsalted butter
- 200 ml of liquid heavy cream
- salt
- 6 tablespoons of  lightly sweetened coffee
-and caramel made out of 100 g of   sugar and 1 knob of butter
- 3 eggs
- 50 g of  sugar
- 2 raspberries and 1 mint leaf for decorating

     So first of all let's start making the dough , and for that you'll need a bowl and bring all the ingredients togheter , shape it round and a bit flat so you can roll it easier , wrap it in a plastic papper and put it in the fridge for 20 minutes . After that take it out roll it with the rolling pin and place it in the tart tray , be sure to tuck it in good . Put it again in the fridge for 30 minutes .In the meanwhile preheat the oven to 180 degrees C . Take it out after that , stab it with a fork in different places but not too hard and put it the preheated oven for about 20 minutes or untill it gets a bit golden .( be sure not to forget about it  )
    Now for the filling prepare a Bain Marie ( check the 3rd post with the lemon tartlets ) , break your chocolate into tiny bits so they'll melt faster and 60 g of butter  , 200 ml of heavy cream , a pinch of salt to bring the flavour of the chocolate up , and 6 tablespoons of lightly sweetened coffee , let them melt togheter while stirring from time to time
  When they melted togheter really good it's time to get on and make our caramel . In a non-stick pan pour 100 g of  sugar turn the heat on forwack ( which means really high ) , this is not the time to be reckless , be carefull with this and do not be tempted to touch or taste it , or you will get burnt , be extremly cautious with this . Let it melt and when it comes togheter and forms some sort of liquidy paste take it off the heat and add
1 knob of butter to chill it down a bit so it won't overcook or burn .. Add the caramel with the melted chocolate , take it off the heat and let it chill ..
  Next in a seperate large bowl whipp 3 eggs with 50 g of sugar untill they go fluffy and pale and add the chocolate mixture when it chilled a bit , otherwise you'll get scrambled eggs and you don't want that .
  Prepare the tart tray and add the filling ( keep a bit of the filling for decorating ) . Leave it in the oven for another 10 to 15 minutes , depending on your oven ( untill the filling sets and it's a bit wobbly at the center )
  Take it out of the oven and leave it to rest for 30 to 40 minutes and you should cut into it real smoothly .
   Be inventive , decorate your plate since it's a romantic dessert , make it sexy and serve it .

This is it ... not that hard and it just looks gorgeous , can't go wrong with this one trust me :D
French people really now their stuff when it comes to food and romance .

                                                                                                  Bon Appetit

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