Simplicity Pastry Chocolate Tartlet with Chef Gerald Maridet

Method
1. Add butter and icing sugar to a large mixing bowl and with a paddle, mux until just combined.
2. Gradually add egg while stirring. Finally sieve powdered ingredients and incorporate then into the mixture.
3. Mix until dough is firm. Cover dough with plastic wrap and refrigerate for at least two hours.
4. Roll out the dough to a 3mm thickness and place into an 180mm x 180mm square greased with cold butter to avoid sticking.
5. Fold dough back to the rim of the ring an gently pinch it to create a nice edge on each corner.
6. Refrigerate dough again for thirty minutes. Prick the bottom of the crust with a fork.
7. Place a piece of parchment paper onto the crust and weigh it down with uncooked rice.
8. Bake at 160C for fifteen to twenty minutes until set and lightly browned.
9. Remove parchment and weights. Return crust to the oven for an additional three to five minutes to achieve a real golden chocolate color.
10. Let cool.

chocolate Tarlets

Cocoa Pod Biscuit
Ingredients
90g Egg Yolk
80g Crystal Sugar
120g Egg White
140g Dark Chocolate (64% cocoa)
120g Butter
20g Cocoa Powder

Method
1. Melt dark chocolate and butter in a 45C hot water bath.
2. Whip eggs and sugar until they form stiff peaks.
3. Gently fold in egg yolks. Stop the mixer immediately and pour in melted chocolate mixture butter and cocoa powder.
4. Pour mixture into a greased sheet pan lined with parchment paper and bake at 180C for ten to fifteen minutes until there is a slight crust on top but the inside is soft.
5. Let cool.

2 Comments

  • November 16, 2010 - 10:20 am | Permalink

    Yummy, looks good!
    Ching @ LCOM´s last blog post ..Dollar General – A Proud Supporter of US Military!

  • November 17, 2010 - 4:51 pm | Permalink

    it looks simple yet attractive, its making me hunger for a bite of it.. it must be real yummy! ^^
    wyyv´s last blog post ..Sunday lunch- anyone

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