It has been a long time since I've made anything from the Miette book, sometimes I put it off because I know the recipes are so detailed and contain so many processes and having baked all week, I wanted something simple. But alas, this chocolate tart caught my eye and I had to try Miette's filling - egg yolks in ganache, who'd have thought? AND it was truly indulgent! Who'd have thought? The 'Pate Sucree' is a great recipe, but my pastry skills are far to none so mine came out tougher than anyone's teeth can handle.
Pate Sucree Tart Shell
3 and a half cups all purpose flour (or plain)
Quarter cup caster sugar
Half tsp salt
2/3 large egg yolks
4 to 8 tbsp double cream
227g/1 cup unsalted butter, cold
1 tbsp cold water
note: I found that Miette's recipe did not form a dough, so I added an extra egg yolk and some cold water which helped!
283g dark chocolate
71g icing sugar
Three quarter cup plus 1 tbsp double cream
2 large egg yolks
3 tbsp unsalted butter
Sprig of mint
- Start by preparing the dough for your tart shells. Throw in the flour, sugar and salt into a mixer and let blend for 30 seconds. Then cut up your butter into cubes and throw it in and mix some more until you have fine breadcrumbs; about 1 minute.
- In a small bowl, mix the egg yolks with 3 tablespoons of the double cream and then gently pour the mixture into your breadcrumbs to form a stiff dough. If a stiff dough does not form, simply add some cold water or more double cream until one does (remember to be sparing!).
- Once a dough has formed, take it out of the bowl, wrap in clingfilm and refrigerate for half an hour (or longer if you wish).
- Prepare your tart shells by dusting with flour and take your dough out of the fridge.
- Flour your surface and begin to roll it a quarter inch thick, and make sure you roll out large enough! Wrap the dough around the rolling pin and with a light hand, fit the dough into your tart shell/s.
- Prick the shells with a fork in several places and put in the freezer for a further half an hour.
- Once the dough has firmed completely, bake your shells in the oven for 10-12 minutes at 180 degrees.
- Take out of the oven and let cool completely.
- To make the ganache, put the chocolate and icing sugar into a bowl.
- In a saucepan, heat the cream till just simmering and then pour it over the chocolate until the icing sugar is combined.
- Now put the mixture over a ban marie and stir.
- In a small bowl, whisk together the eggs.
- Add about half a cup of the chocolate mixture to the egg yolks and whisk till combined. Then add it to the original chocolate mixture and continue to mix.
- Take off the heat and pour 2 tbsp of hot water on top and leave. Insert a hand mixer (immersion) into the ganache and mix for 3 minutes, making sure not to let any air bubbles in or obstruct the top of the ganache.
- Pour into tart shells and refrigerate for 1 to 8 hours to firm up.
|Miette Chocolate Truffle Tart|