Wednesday, April 16, 2008

Pâte Sablée

Chocolate Tart





Sweet Tart Dough

recipe adapted from “Baking from My Home to Yours by Dorie Greenspan"

In french, this dough is called Pâte Sablée because it is buttery, tender and sandy (that's what sablée means). Its much like shortbread, and its ideal for filling with fuits, custard or chocolate.

165g plain flour
80g Icing Sugar
113g cold butter ( cut into small pieces)
1 egg yolk

Method
- Mix the flour and icing sugar.
- Use your fingers to rub the butter with the flour until form snow flakes
- Add in egg yolk and mix.
- Turn the dough onto a work surface and knead the dough, just to incorporate.
- Refrigerate for 30 min (or more)
- Press the dough into tart mould. Poke the tart shell with a fork evenly.
- Bake at 175 C for 10 min until turn brown

Note
If the dough is too sticky or difficult to work with, chill in fridge for a few minutes.The tart has very nice buttery aroma, crispy and can use any type of filling even kaya! Somehow, my tart rises at the bottom (instead of flat bottom tart).





Chocolate Ganache Filling



200g Dark Chocolate
200ml UHT Whipping Cream
28g butter

Method
- Bring cream to boil, then pour half into chocolate. Let it sit for 30 seconds.
- Very gently stir the chocolate with the cream.
- Pour remaining cream and blend into chocolate
- When ganache is smooth and shiny, add in butter.
- Pour the ganache into the crust.
- Refridgerate for 30 min until set.
- Remove tart from fridge and keep it at room temperature until serving time.


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