676- Chocolate Tart / تورتة الشوكولاتة
1 Sable dough with cacao
Flaked almonds, roasted
150 grams dark chocolate 70%
125 grams of milk
175 grams whole liquid cream
3 egg yolks
30 grams of sugar
Step 1: Creamy chocolate
1- Chop the chocolate coarsely and place it in a bowl.
2- In a large saucepan over medium heat, pour in the cream and milk and bring to a boil.
3- In bowl, place the egg yolks and sugar and mix with a spatula.
4- Add the cream and warm milk to the egg yolk mixture while mixing to prevent the eggs from coagulating.
5- Put everything back in the pan, then cook the cream over low heat stirring constantly, until you get a cooking with the tablecloth (temperature between 82-84 ° C), the cream will be slightly thick.
6- Pour the cream on the chocolate, reserve 1 minute. Using a spatula, mix until you have a creamy smooth and lump free.
7- Cover with food film. Refrigerate for at least 6 hours (or overnight).
Step 2: Sable dough
8- Preheat your oven to 180 ° C. Using a rolling pin, spread out the dough, then using a 8 cm diameter cookie cutter cut out dough discs.
9- Place on a baking sheet covered with parchment paper and bake for about 12 minutes. When leaving the oven, allow to cool before using.
Step 3: Assembly
10- Place the creamy in a piping bag with a plain socket.
11- On shortbread disks, put some creamy spades and sprinkle with flaked almonds.
12- Place in the fridge 30 minutes before serving.