Morceaus perdus chocolate tart
From ahmed1 16 years ago
Ingredients
- Bottom Layer: shopping list
- 113 grams unsalted butter, room temperature shopping list
- 1/4 cup (50 grams) granulated white sugar shopping list
- 1/3 cup (30 grams) unsweetened cocoa.+ extra for dusting. shopping list
- 1 large egg, beaten shopping list
- 1 teaspoon pure vanilla extract shopping list
- 2 cups (200 grams) graham cracker crumbs (I used digestive crumbs) shopping list
- 1 cup (65 grams) coconut (either sweetened or unsweetened) shopping list
- 1/2 cup (50 grams) walnuts or pecans, coarsely chopped shopping list
- FILLING: shopping list
- 1/4 cup (56 grams) unsalted butter, room temperature shopping list
- 2 - 3 tablespoons milk or cream (I used heavy cream) shopping list
- 2 tbsp vanilla pudding powder shopping list
- 1/2 tsp vanilla extract shopping list
- 2 cups (230 grams) powdered sugar. shopping list
- chocolate ganache: shopping list
- 220g plain chocolate chopped shopping list
- 300ml heavy cream shopping list
How to make it
- Grease a 20 cm loose bottom tart pan.
- Bottom layer:
- In a saucepan over low heat, melt the butter. Stir in the sugar and cocoa powder and then gradually whisk in the beaten egg. Cook, stirring constantly, until the mixture thickens (1 - 2 minutes). Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts. Press the mixture evenly into the prepared pan. Cover and refrigerate until firm about an hour.
- Filling:
- In your electric mixer cream the butter. Beat in the remaining ingredients. If the mixture is too thick to spread, add a little more milk. Spread the filling over the bottom layer, cover, and refrigerate until firm about 30 minutes.
- Top layer:
- Place the chopped chocolate into a medium heatproof bowl, set aside.
- In small heavy-based saucepan, bring the cream to a boil, carefully stirring until the cream has just boiled.
- Pour over the bowl of chocolate and let stand for two minutes.
- Using a rubber spatula, gently mix the cream and chocolate continuously until the mixture becomes smooth Allow to cool to room temperature, give it a stir till it holds its shape and pour over the top .Chill for 2-3 hours. Dust with cocoa powder or chocolate drink if you desire.
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vanilla pudding
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People Who Like This Dish 9
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The Rating
Reviewed by 6 people-
Oh my god!thats just very 'lil working on the ingreds~and voila !fantastic dessert ready!something that you just cant go wrong with-this does deserve a try!
iffyo
in loved it
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Great recipe again Ahmed. Did you know how Nanaimos were named? According to Canadian legend about 35 years ago, a housewife from Nanaimo on Vancouver Island entered her recipe for chocolate squares in a magazine contest. In a burst of civic pride, ...more
ivy
in Whereabouts loved it
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oooooooooooo wooooooooooooo hoooooooooo
shezan_khan007
in none of ur bussiness if u wanna cum i wil tell u loved it
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