Purple eyes // Photo: Lee monks
Cassis (black currant) is the fruit sour and awesome! In the country only in its frozen (whole fruit frozen or pureed frozen - I used the recipe) combination of sourness of cassis-bitter sweetness of the chocolate makes this tart with no less than perfect. The puree can be obtained from specialist shops.
Tart preparation involves several steps, each of them is very simple. You can prepare it in large format or individual dishes. In addition, you can diversify and replace or convert half of Cassis Raspberry.
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Chocolate tart cassis
Crunchy chocolate base, chocolate ganache, creamy voice Cassis Cassis
Crispy almond chocolate base;
120 soft butter
2 grams of salt
90g caster sugar
50g eggs
30 g almond powder
25 grams of high-quality cocoa
220 grams of flour
Chocolate ganache:
160 grams of dark chocolate
40 grams of milk chocolate
180 ml cream
Teaspoon of honey
Coley and cream cassis:
150g mashed Cassis
150g cream
3 tablespoons sugar
2 tablespoons instant vanilla pudding
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Yum Yum! // Photo: Lee monks
Preparation:
1. Use a mixer to beat butter, salt and powdered sugar until mixture is fluffy and airy. Add the eggs and mix.
2. replace the borrowed guitar hook mixer and add the almond powder, cocoa and flour.
3. processing until the dough, and finish kneading his hands, kneading very short.
4. Place chill for an hour in the refrigerator to cool.
5. Roll out the dough to a thickness of 4 mm and line the tart mold him (diameter 26).
6. Bake in 160 degrees 20 minutes (dough out of the oven when he was still a bit soft, and is completely stabilized after cooling).
7. Now, prepare the ganache: Boil cream and honey and pour over the chocolate.
8. Mix thoroughly (preferably a stick blender) and pour on top of the baked dough base. Refrigerators about an hour in the refrigerator (you can shorten the process freezer).
9. Prepare the voice: Boil cassis puree and cook about 3 minutes. Mix well to puree during cooking. Remove from fire and transfer about 110 g and 40 g bowl pastry bag (about two thirds and one third). Cool the voice of the refrigerator.
10. The voice we transitioned into a pastry bag, After cooling, drizzle stripes on chocolate ganache.
11. In almost finished - we will prepare the cream: Whip cream with sugar pudding and whipped cream until soft.
12. Add the voice Cassis cooled in a bowl and whip until the cream is stable.
13. Transfer the cream into a pastry bag with a catheter and syringes as part of an upper layer of tart.
14. Decorate the rest of vocal and some strawberries .. and voila!
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