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Mini Chocolate Tarts Bakery Style – Culinary Arts Pastry

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[youtube https://www.youtube.com/watch?v=qJmx_6AA5K8&w=560&h=315]

Hi everyone, I'm going to share mini chocolate tart recipe today You can use the tart shell recipe as a basic recipe to make any kind of chocolate tart with a lot of variation fillings The tart shell has really crispy and crusty texture and for the filling, I will share how to make the really smooth and velvety chocolate ganache So, watch this video until the-end and let's get started! First, prepare a bowl and add all dry ingredients into the bowl Don't forget to sift the dry ingredients before using them Mix well Add cold butter Mix the ingredients using a stand mixer at low speed Until the mixture becomes crumbly and resembles coarse meal Beat again at low speed until the mixture becomes a dough and clump together Transfer the dough to the working table Shape it into a log and flatten it slightly Wrap with a plastic wrap and refrigerate for at least 1 hour Sprinkle the working table with flour Take the dough out from the fridge and put it on the working table Sprinkle the surface of the dough with flour Roll the dough out into a rectangle shape and until it's about 3 mm thick Gently fix the crack on the edge with your finger Sprinkle a bit flour on the surface when the dough starts to feel sticky Brush the excess flour I am using an 8 cm perforated tart ring Cut out the circles of the dough using the tart ring Cut the excess dough for the side of the tart (long strips shape) You can re-roll the excess dough for another use Prepare the tart ring and put the circle dough as a base

Press the bottom of the dough gently Place the long strips dough on the inside of the tart ring Press it against the side so it will line up with the dough at the bottom Press the bottom of the dough gently with your fingers to mold it to the base of the dough Cut off any excess dough hanging over the top of the tart ring using a sharp knife Put the tart ring on the baking pan which has lined with a parchment paper I am using Silpat to give nice texture in the bottom side Prick the dough using a fork Cover the dough with aluminium foil And put rice on it I will bake the tart shell with a blind bake method Bake in the preheated oven at 170 degrees Celcius for 10 minutes After 10 minutes, remove the aluminium foil And bake for 10-12 minutes more Please refer to your own oven When the tart shell is baked completely, it can be removed from the ring easily Allow to cool before put the filling Meanwhile, let's make the chocolate ganache filling Put the bowl in the microwave for about 45 seconds Mix well until all ingredients is well incorporated If the chocolate hasn't melted completely, use Bain-Marie (water bath) method The chocolate ganache is ready Put it in the piping bag Put the raspberry jam as a first layer And the chocolate ganache over the jam Smooth it out using a frosting spatula Chill the chocolate tart in the fridge for at least 3 hours Put the chantilly cream and fresh raspberry on the top as a decoration Thank you for watching! If you like this video, please like, leave your comments and share And don't forget to subscribe! 😉 See you in the next video! Bye!

Source: Youtube

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