Rick Stein is in a Moroccan cookery school to learn how to make a delicious lamb tagine dish. Great recipe idea from BBC cookery show Rick Stein’s Mediterranean Escape. Watch more high quality videos on the new BBC Worldwide YouTube channel here: http://www.youtube.com/bbcworldwide
What about another recipe to use the same sable dough recipe made in the series in collabroation with Recueil Gourmand? This time we added cocoa to the sable dough, and made a chocolate cream for garnishing! Recipe link: https://www.cookingwithalia.com/676-chocolate-tart/ Ingredients 1 Sable dough with cacao Flaked almonds, roasted Creamy chocolate: 150 grams dark chocolate 70% 125 grams of milk 175 grams whole liquid cream 3 egg yolks 30 grams of sugar Directions 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.