Chocolate Tarts
Difficulty
Intermediate
Servings
20
tarts
Servings
20
tarts
Ingredients
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
Instructions
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.