For 4 persons
- 1 package pastry ready
- 100 gr. dark chocolate
- 10 cl. cream
- 5 cl. milk
- 1 egg yolk
- 3 tablespoons. tablespoons rum
- Chocolate white and black
For the half-moon:
- 1 / 4 tablet of dark chocolate
- 1 / 4 white chocolate bar
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20 mn. |
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25 mn. 180°C.(th.6)/400-425 °F |
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- In terms of work, spread the dough and fill-in buttered baking tarts.
Cover the bottom of aluminum foil and dried vegetables. Bake for 15 minutes.
- Melt the chocolates in the half-moons in 2 containers in a water bath. (For the white chocolate texture is different from that of dark chocolate, it is more difficult to work with, therefore do not heat the chocolate too, do so at a very low heat and remove it from the heat source as soon as it begins to melt, mix well off the heat in order to obtain a homogeneous texture. Let your chocolate forms a soft dough, not too liquid, but still soft to spread.)
Pour chocolate on each transparent film food placed on a plate.
Spread with a spatula, then let harden for 15 minutes. freezer.
When decorating a small heat cutter, cut circles and in these circles, cut half-moons with the edges of the cutter.
- Meanwhile, prepare filling. Heat the milk and cream in a saucepan. A boil, add the grated chocolate to a blender or crushed. Mix well to obtain a smooth cream.
Let cool then add the egg yolk and rum.
- Remove tarts from oven, remove paper and beans, and garnish with chocolate preparation. Put the tarts in the oven for 10 minutes.
Serve cold tarts decorated with chocolate shavings and white black and half-moons of chocolate.
French