- Photo taken just after being in th fridge, two last slices ! -
This recipe makes a good use of pâte sablée ( Cookie dough ) with cocoa
Il vous faut :
- or a regular one, orange one, vanilla, coconut... :) -
14.1oz of chocolate between 60% and 70% (400gr)
6.7 fl oz. of milk (20cL)
6.7 fl oz. of light whipped cream (20cL)
10gr of Vanillla sugar
- or few drops of vanilla extract -
Turn the oven on at 300°F
Prepare a tart dish, put the flattened dough in it and use a fork to drill the dough
(8 or 10 fork drill at equal distance from each other)
Put in the oven the dough for 15 minutes
Make water boil in a casserole or a steamer,
in a bowl, break the chocolate in squares, and verse the boiling water on it.
Leave it 4 to 5 minutes.
Put the milk and the cream to boil in another casserole.
Beat the eggs and the vanilla in a bowl and reserve in the fridge.
Remove the water from the chocolate by letting the water run slowly in the sink
until there is 1spoon of water left
- to keep as much chocolate as possible in the bowl -
Add the warm cream and milk, mix it.
Once it's homogeneous, add the eggs and mix until the cream is smooth and shiny.
Put the dough out of the oven (it must be 15 minutes) Verse all the chocolate cream in it.
Put it back in the oven for 30 minutes
Then let it get cooler and keep it in the fridge for a few hours.
Take out 10/15 minutes before eating :)