Thursday, January 25, 2007
I love chocolate, so when I heard that David Lebovitz was hosting this month’s Sugar High Friday #27: Chocolate by Brand, I was excited. Because I have been busy lately, the deadline for the post slipped right past me. To see the amazing chocolate goodies that bloggers from around the world created for this event check out David’s chocolate round up!
I prepared a chocolate trio, which consisted of a chocolate ice cream cake, a chocolate crème brûlée tart and a chocolate mousse sandwiched between thin layers of chocolate, with a little too much gold dust. The individual pictures are the actual size of the desserts. Below is a recipe for the chocolate crème brûlée tarts.
chocolate crème brûlée tarts
chocolate tart dough
1/2 cup unsalted butter
1/2 cup confectioner’s sugar
1 large egg yolk
3/4 tsp vanilla extract
1/4 cup 35% cream
1 1/4 cup all purpose flour
1/4 cup unsweetened Dutch processed cocoa powder
1. Cream butter and confectioner’s sugar.
2. Add in egg yolk and vanilla and beat until smooth.
3. Add in cream and mix until combined.
4. Sift in flour and cocoa and beat on low speed until just combined.
5. Wrap and chill dough until firm in the refrigerator, approximately 1 hour.
6. This dough is soft, so you need to work quickly when rolling out the dough and pressing into tart pans. Prick the dough all over with a fork and chill tart shells for 10 minutes before placing into the oven. For more perfect shells you can line the tarts with foil and fill with dried beans or pie weights,
7. Bake at 325ºF for approximately 15 minutes.
8. Let the tarts cool before pouring in the chocolate crème brûlée
chocolate crème brûlée
500ml 35% cream
5 egg yolks
75 g. sugar
75 g. good quality dark chocolate (chopped)
1. Scald cream in a pot and add 75g. of dark chocolate.
2. In a seperate bowl mix yolks and sugar.
3. Temper yolk/sugar mix with some of the hot cream mix. Add to the rest of the cream mixture. Take it off the heat.
4. Pour the brûlée through a sieve to remove any small traces of egg.
5. Pour brûlée mixture into tarts shells.
6. Place the tart shells in the oven.
7. Bake at 300°F, between 20-25 minutes, or until custard is set.
8. Top the crème brûlée with a small coating of sugar and caramelize with blowtorch.