Coffee Chocolate Tart Recipe
Recipe : Coffee Chocolate Tart
Ingredients :
60g
unsalted butter
20g icing
sugar
1/2 egg
90g low
gluten flour
10g cocoa
powder
Filling
220g dark
chocolate
200ml
whipping cream
1 tbsp
instant coffee
4 tbsp
Bailey Method :
Grease ten
4cm tart baking tins and set aside. Sieve flour and cocoa powder. Set
aside. Beat butter and icing sugar until smooth. Add egg and mix well.
Fold in flour mixture. Knead into dough. Wrap it in cling wrap.
Refrigerate for at least 1 hour. Take out the dough and roll it out to a
thickness of 3mm.
Cut out round crusts slightly bigger than the tins.
Press the crust along the rim gently to fit the tin. Trim the excess
edges with finger. Preheat oven to 180C for about 10 minutes. Prick
holes on the tart crust with a fork. Bake in the oven for 10 to 15
minutes until golden.
Unmould. Leave them to cool. Chop chocolate and
set aside. Heat the cream. Stir in instant coffee until they dissolve.
Pour the coffee cream mixture into the bowl with chopped chocolate. Stir
gently until chocolate dissolves. Add Bailey's and stir well. Divide
this chocolate cream among tarts.
Refrigerate briefly and put on your favourite garnishes. For the best texture, let the tarts warp up a
little in room temperature for 20 minutes before serving.
Kahlua, a
coffee liqueur, blends extremely well with the smooth richness of
chocolate making this dessert sinful and tempting at the same time.
Makes 10
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