This recipe is best with
Recipe Ingredient
- Sugar Dough
- 500g sugar
- 500g butter
- 3 eggs
- 150g fresh milk
- 550g cake flour
- 500g diamond flour (wheat flour)
- Tart Filling
- 350g dark choc
- 250g butter
- 100g yolk
- 150g egg
- 40g sugar
Instructions
- In a mixer, using the paddle attachment, combine the butter and sugar, beat until cream, then add the egg one by one. Then add cold milk to the mixture.
- Add the flour and just beat until incorporated, wrap the dough in plastic wrap and refrigerate for approximately 2 hours until firm.
- Pre-heat oven to 175 degrees Celcius, line a sheet pan with parchment paper, place 7cm diameter flan rings on the lined sheet pan. Roll the sugar dough out to a thickness of 0.16cm and line the flan rings with the dough. Bake until light golden brown (approx. 10 minutes.) Remove from oven and let cool completely.
- Pre-heat oven to 175C. Place the chopped chocolates in a heat proof bowl. Combine the butter and sugar in a sauce pan and heat until the sugar has completely dissolved. Pour the hot butter mixture over the choc. Stir gently to combine.
- Whisk the eggs together and gently whisk all into the chocolate mixture.
- Pour the mixture into the pre-baked shells and re-bake about 10 to 11 minutes till set. Remove from oven and let cool completely before serving.
Sugar Dough Mixing
Choc Tart Filling
