Chocolate tart recipe

Chocolate tart recipe
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■Cocoa Cookie 180℃
60g…butter
40g…Powder sugar
20g…egg yolk
30g…Almond powder
80g…Flour
20g…cocoa powder
① Make butter that has been brought back to room temperature into pomade form and add powdered sugar to acclimate.
② Add egg yolk to the butter with powdered sugar.
③ Add flour, almond poodle, cocoa powder
Cut the butter so that it contains powder.
④ Put the dough together and wrap it in a refrigerator and rest for 2 to 3 hours.
⑤ Extend the dough to a thickness of about 3 mm
Place the dough on the squeeze mold once in the hollow refrigerator.
⑥ Bake for 10 to 15 minutes in an oven preheated to 180 ° C.
⑦ After baking, remove the rough heat and shape with grater.
■Ganache
150g…chocolate
80ml…heavy cream
15g…Water candy
25g…butter
① Melt the chocolate in a range or a hot water bath.
* Be careful not to exceed 55 ℃ !!
② Combine fresh cream and water candy and heat them in the range or pan.
Even honey is acceptable ← This has the effect of adsorbing moisture, so it is put in to prevent pain.
③ Emulsify slowly from the center.
④ Add butter that has been brought back to room temperature and melt it with the residual heat of chocolate.
⑤ Pour into the dome cup and cool in the refrigerator until it hardens.
* Add rum and whiskey to taste adults.
⑥ For finishing, decorate the cocoa powder with your favorite gold leaf.