My chocolate tart recipe

Hi all,

For the second tart, you can make up a sweet pastry tart case.

Ingredients

• 220g 66-70% dark chocolate, chopped into small pieces
• 210ml whipping cream
• 1 egg plus the yolk of another
• 80ml whole milk, chilled

Method

Pour the cream into a microwaveable plastic container and heat it on the micropower setting for 2 minutes and 50 seconds, to bring it to just under boiling point.

Mix the egg and egg yolk in another bowl, this time stainless steel, then pour in the hot cream and mix well. Add the chopped chocolate and keep mixing until it has all melted into a uniform colour and texture. Finally, add the cold milk and mix, so it becomes much lighter.

Pour this mixture into your sweet pastry tart case and bake it in your Panasonic combination microwave oven on the convection setting for 12-14 minutes at 140 degrees Celsius. Check through the window – when the surface of the tart mixture is seen to be trembling slightly, switch off the microwave and let the tart rest in it for another 15 minutes.

Finally, remove the tart and set it aside for a good hour-and-a-half to completely cool, before you serve it or place it in a refrigerator for later.

Bon appetit!

Daniel Galmiche

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