Coupe Liegoise tart
From ahmed1 16 years agoIngredients
- Crust: shopping list
- 1 cup butter, softened shopping list
- 1 cup + 2 tbsp castor sugar shopping list
- 3 eggs shopping list
- 4 ½ cups flour shopping list
- Method: shopping list
- Cream butter and sugar together until smooth. Add eggs one at a time followed by flour. roll the dough into balls and wrap in a cling wrap. Leave to chill in the refrigerator for 2 hours before rolling enough quantity to fit in a 20cm tart pan. Pierce all around with a fork and bake for 25 minutes until golden. shopping list
- Filling: shopping list
- 8 oz plain chocolate, chopped shopping list
- 1 cup heavy cream shopping list
- 2 tbsp butter, softened shopping list
- ¾ cup heavy cream, whipped with 2 tbsp powder sugar to soft peaks shopping list
- 3 tbsp toasted blanched almonds shopping list
How to make it
- Heat the heavy cream until simmering and pour over the chopped chocolate. Stir until smooth, add the butter and stir again. Leave to cool completely until thickened, stirring occasionally. Fill a piping bag fitted with a star nozzle with the chocolate mixture.
- Fill another piping bag fitted with a similar nozzle with the whipped cream. Place the two bags in a larger one together and pipe in a circular shape over the cooled crust. Garnish with toasted almonds. Chill for 2 hours before serving.
The Rating
Reviewed by 13 people-
Hey my sweet friend..I would love to ask a ??
if I may..How does one remove the tart from
the baking dish? I am SO intriqued by your work.
Many thanks!
Lana
Blessings! 5 * * * * * :)lanacountry in Macon loved it
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i appreciate ur work.........looks beautiful........
angieaugusta in Adelaide loved it
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Hey my sweet friend..How wonderful!! 5 forks n more! I love to look at and dream of your art,
Sir!! Blessings! 5 * * * * * :)lanacountry in Macon loved it
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