Bittersweet Chocolate pudding and praline tartlets
I love chocolate tarts and I try a lot of variations, chocolate ganache tart, different kinds of chocolate pudding tarts. This is my latest attempt, for the chocolate lovers who like theirs rich, dark and fudgy! :)
100 Grams Butter , unsalted , cut into small pieces
2 Tablespoons Sugar Powdered
1 Tablespoon Water , cold
1/4 Teaspoon Salt
100 Grams Sugar
50 Grams Cocoa Powder
100 Grams Dark chocolate , chopped
3 Tablespoons Corn flour
4 Egg yolks
200 Millilitres Milk
100 Grams Sugar
30 Grams nuts of your choice (optional)
For the tart shells. Mix flour, sugar and salt. Use your fingertips to rub the butter into the flour mixture until you have something that resembles coarse breadcrumbs.
Mix the egg and cold water and add to the above mixture and combine until the dough just comes together. Do not over do the dough or you will get a hard pastry. Cover the dough in cling foil and refrigerate until firm.
Roll out the dough onto a lightly floured surface to about ¼ inches thick. Cut discs slightly bigger than your tart pans and gently press into them.
Pierce the base with a fork 2-3 times. Cover the pans with aluminum foil and add weights in the pan (beans, rice etc) so that the base of the pastry does not rise during baking.
Refrigerate the prepared tart pans before baking. Bake in a preheated overn at 200 degrees C for about 15 mins, remove the aluminum foil, reduce the oven temperature to 180 degrees C and bake for another 5 mins until the tarts brown slightly. Cool over wire racks.
For the pudding. Mix the sugar, cocoa powder, corn flour and egg yolks well. Take this mixture on a medium flame and slowly add milk, bringing the mixture to boil. Reduce the flame and cook until it thickens considerably.
Bring the mixture off heat and add the chopped chocolate. Stir until the chocolate is melted completely. Cool the pudding completely before transferring to the refrigerator.
For the praline: Add the sugar to a clean, dry bowl. Spread it evenly. At medium flame, heat the sugar (without stirring) until the sugar slowly starts melting from the sides.
Melt the sugar completely, as soon as it is completely melted, take the pan off the heat (This is important because at this point sugar can burn very quickly)
If using nuts, spread them over a greased baking sheet and pour the hot caramel (prepared above) over them covering them completely. If not using any nuts, spread the caramel over a greased sheet directly. Wait for 2-3 minutes until the caramel solidifies.
Break the solidified caramel sheet into small pieces. Keep aside.
Assembly: Pour the chocolate pudding into the tart shells and top with praline. Serve :)