Chocolate Tart with Ganache Cream

اروي المنيفkuhar

Sestavine

• 1 Egg
  1 piece
• 2 Cups of Flour
  2 cup
• 3/4 Cup of Butter
  0.8 cup
• 1/2 Cup of Powdered Sugar
  0.5 cup
• 1 Tablespoon of Liquid Milk
  1 tablespoon
• 1 Teaspoon of Vanilla
  1 teaspoon
• Sol
  0
• 1 1/4 Cups of Whipping Cream
  1.3 cup
• 397 Grams of Dark Chocolate
  397 grams
• Nuts for Garnishing
  0

Koraki

1. 1

   Place the flour, sugar, and powdered sugar in a bowl of an electric mixer, and run the mixer for a few seconds to mix the ingredients. Add the melted butter and mix for a few more seconds. Then add the egg and continue mixing while adding the vanilla. If necessary, add a tablespoon or more of cold milk or cream. Start with one tablespoon until the dough begins to clump in the mixer.

   Potrebni pripomočki:

   🍳

   Electric Mixer

   10 min
2. 2

   Place the dough on a piece of plastic wrap or aluminum foil. Form a ball of dough and refrigerate for one hour or overnight. When ready to roll it out, grease a tart pan with butter and dust with flour, and place parchment paper at the bottom. Roll out the dough on wax paper and bake in a preheated oven at 175 degrees Celsius for 15-20 minutes until crispy and golden. Let it cool.

   Potrebni pripomočki:

   🍳

   Plastic Wrap

   Pečica

   Pekač

   20 min
3. 3

   To prepare the ganache: Heat the cream until it boils. Add the chocolate pieces and turn off the heat. Let the chocolate melt slowly, stirring occasionally. The mixture should be creamy and smooth.

   10 min
4. 4

   Combine the ganache and let it cool. If prepared earlier, wrap it well in plastic wrap and aluminum foil and place it in the refrigerator. Thaw it by leaving it at room temperature or warming it slowly in the microwave.

   Potrebni pripomočki:

   🍳

   Microwave

   10 min
5. 5

   Spread it over the tart. Place the tart in the refrigerator to set the ganache and garnish with nuts, if desired.

   5 min

Dejstva o hranilni vrednosti

Hranilne vrednosti sestavin (na 100g)

Solna 100g

Pepel100 g

* Hranilne vrednosti so približne, na izračun pa lahko vplivajo vrsta sestavine ter načini pridelave, skladiščenja in kuhanja.

Prehranske značilnosti in oznake