Chocolate Tarts
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Ingredients
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Yield
tartsUnit of Measurement
- 450g PreGel Five Star Chef Frollis - Shortcrust Dough Base - 44524
- 50g PreGel Five Star Chef Cacao Togo (Cocoa Powder) - 312178
- 157 butter, room temperature
- 62 whole eggs
- 62 egg yolks
- as needed PreGel Maxima Bitter (Dark Chocolate) Cream - 62631
Method of Preparation
- Mix together all of the ingredients in a mixer with the paddle attachment on low speed until the dough comes together.
- Wrap the dough with plastic wrap and place in the refrigerator for at least 1 hour.
- Sheet or roll the dough out to the desired thickness and line your tart rings.
- Bake at 180°C/356°F for approximately 15 minutes or until golden brown.
- Once the shells have cooled pipe in PreGel Maxima Bitter Cream.
- Place back in the oven for 5 minutes and then allow to cool down completely before serving.