-PASTRY-
250 g Flour
125 g Butter
50 g Sugar
1 Pinches salt
1 Egg; 1 yolk
1 tb Water
GARNISH
160 g Bittersweet chocolate
150 g Butter
2 Eggs
160 g Sugar
60 g Flour
50 g Cream
-FINISH-
80 g Powdered sugar
CREME ANGLAISE
750 ml Milk
7 Egg yolks
180 g Sugar
Liquid vanilla
CINNAMON FLAVOURED WHIPPED C
2 dl Whipped cream
30 g Sugar
Ground cinnamon
Short crust pastry: Mix the flour and butter together until sandy in
texture. Add the eggs and water. Work until a smooth dough forms. Form into
a ball and wrap. Chill. Thinly roll out the dough and line the tart mould.
Line with paper and baking beans. Cook in a hot oven at 180C until lightly
coloured.
Garnish; melt the chocolate and butter over a hot water bath, whisk the
eggs with the sugar. Fold into the melted chocolate and butter. Add the
heavy cream then mix in the flour.
Cooking the tart; fill the crust with the chocolate. Bake in a gentle oven
at 160C until the cream has set, about 15 minutes. Allow to cool before
sprinkling with powdered sugar.
Creme Anglaise; bring the milk and vanilla to a boil. Whisk the sugar and
egg yolks together until light in colour. Mix with the hot milk and place
over low heat and stir with a wooden spatula until it coats the back of a
spoon. Strain and cool.
Presentation; cut the tart into 8 wedges. Place a portion on a plate and
serve with creme Anglaise or iced cream on the side. Serve with a quenelle
of cinnamon cream.
Yields
1 servings