Chocolate Tart


Working Method

Short crust chocolate
  • Mix butter, salt and icing sugar, until smooth,
  • Add eggs and almond powder, mix well
  • Add flour and Tegral Satin.
  • Keep dough in refrigerator for 1 hour.
  • Roll out dough between 2 sheets of paper at 2,5 mm.
  • Keep sheet in freezer.

Bake ganache
  • Warm cream glucose,
  • Melt chocolate
  • Add chocolate in cream
  • Mix egg and egg yolks
  • Pour into tart and Bake 120⁰c