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Image Credit ferdakost
“And the taste? Amazing. The crust is crumbly, tastes a bit like a lighter version of shortbread – and it melts on your tongue! Yum!” ferdakost
¾ cup butter, unsalted and cut into cubes
6 tablespoon water
2 tablespoon sugar
¼ teaspoon salt
2 tablespoon vegetable oil
3 cups flour
1 cup heavy cream
1 cup whole milk
1 cup dark chocolate
¼ cup milk chocolate
Preheat the oven to 410ºF.
In a medium-sized ovenproof bowl, combine the butter, oil, water, sugar, and salt.
Place the bowl in the oven for 15 minutes, until the butter is bubbling and starts to brown just
around the edges.
When done, remove the bowl from oven, dump in the flour and stir it in quickly, until it comes
together and forms a ball which pulls away from the sides of the bowl.
Transfer the dough to a 9-inch tart mould (or sixteen 2-inch tartelette moulds).
Once the dough is cool enough to handle, pat it into the shell with the heel of your and hand,
and use your fingers to press it up the sides of the tart mould.
Bake the tart shell in the oven for 15 minutes, or until the dough is golden brown.
Boil the milk and cream together, making sure it does not burn.
Add the chopped chocolates and allow them to melt.
Whisk the mixture regularly.
Add the egg and mix again.
Don't let the egg solidify.
The ganache should be thick, but runny.
Bake at 300°F for 20 minutes.
Let cool and serve lukewarm.
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