Cake thou wilt ago lamericano
Desserts from France
Tarte au chocolat
Tarte au chocolat
translated by Italian with
A typical French pastry cake, very simple, with a short pastry base (in this recipe I use a cocoa butter) and a filling of chocolate ganache.
Work the soft butter with the sugar to mix the ingredients, add the salt and the orange peel, combine the yolks and finally the flour and cocoa.
Work just enough to get the classic consistency of the short one. Compact the dough with your hands and seal it with the film, Put the dough in the refrigerator for a couple of hours.
Place the slice on a well-flushed shelf until it has a thickness of 1.5 / 2 cm. Place the slice in your mold for baked and floured tarts. Buckle the bottom with a fork.
To make the baking of the base blanks we must put a sheet of baking paper on the bottom of the board (without going over the edges)
And putting on special weights for cooking otherwise it is also good for dried legumes (beans, chick peas) or rice. This is to not raise the bottom of the tartrate during cooking.
Cook in a static oven at 180 ° for about 25 minutes. After 20 minutes remove the baking sheet and the weights so that the bottom is well cooked. Sprinkle and let cool.
Meanwhile, prepare the ganache. Finely chop the chocolate with a knife or a kitchen robot.
Heat the cream in a pan until you touch the boil, remove from the fire and combine the chopped chocolate. Turn it all over quickly and you will get a dense, smooth and velvety cream.
Transfer the ganache into a cold container (put it in a freezer 30 minutes before) to quickly lower the temperature.
Fill your cocoa bean with lukewarm ganache and let it rest in the refrigerator for 4 hours. The tarte au chocolat simplified is ready to be decorated with berries and served