Home » Howto & Style » [ENG] Chocolate Tart / تورتة الشوكولاتة – Cooking With Alia – 676

[ENG] Chocolate Tart / تورتة الشوكولاتة – Cooking With Alia – 676

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/

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

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.

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[ENG] Lamb Brain Mcharmel / المخ المشرمل – Cooking With Alia – Episode 682

[ENG] Lamb Brain Mcharmel / المخ المشرمل – Cooking With Alia – Episode 682

In Morocco, we eat a lot of dishes that some of you might consider ''bizzare''. On my new series ''Bizzare foods of Morocco'' I will take you on a culinary journey to try the weirdest yet the yummiest dishes! Starting with this lamb brain recipe, a popular one during Eid. RECIPE: https://goo.gl/oe87i7 INGREDIENTS: 4 lamb brains 1 tomato, peeled and cut into cubes 1 garlic, grated 1 teaspoon paprika 1 teaspoon cumin 1 teaspoon turmeric 1 tablespoon chopped parsley 1 tablespoon lemon juice 2 tablespoons olive oil Salt and pepper, to taste Half a cup tomato juice (filtered from the grated tomato) DIRECTIONS: 1- In a bowl place the lamb brains, cover with cold water, and gently wash the brains with the tips of your fingers for a few times until the brains are clean. 2- Place the brains on a cutting board, and gently peel the thin membrane covering the brains. 3- Cut each brain into 3 pieces. 4- In a large pan, place the cubed tomato, garlic, and cook for a few minutes. Add the spices and the olive oil, mix and cook for 5 minutes. 5- Add the chopped parsley and continue cooking for 15 minutes, while smashing the tomatoes until it's soft. 6- Place the brains in the tomato sauce, add the tomato juice, and cook for 10 minutes. Then gently return the brains to the other side and continue cooking for 10 minutes. 7- Finally, add the lemon juice and cook for another 3 minutes. 8- Serve hot.

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