Tarte Chocolate Bar

To make the tart crust in a food processor place flour chopped cold butter and vanilla sugar and process to get fine crumbs photo 1.

Tarte chocolate bar. Place the pans into the freezer for 10 15 minutes to set. The bars are approximately 160mm x 80mm so this is a proper chunk of delicious choccy. Preheat oven to 350.

Add melted butter and mix until just combined. Sure to satisfy 99 9 of people check our feedback for confirmation. This tart is a great gift.

Prepare ganache by warming cream and pouring over chocolate. Put the tart in the refrigerator for 15 minutes to relax. Heat the cream in a medium saucepan over medium heat until it just starts to boil.

Press into a tart pan no need to grease it. Press dough into a 10 tart pan with a removable. If you do decide to chop a chocolate bar make sure it is chopped to about the size of a nickel or the size of the chocolate wafers shown in the bowl.

While the crust is freezing make the chocolate ganache. Split the dough in half and gently press into the two tart pans. Chocolate dough is much less common than its more traditional sibling but really the only difference between them is the addition of cocoa powder i like using this whenever i m working with chocolate based fillings although it goes well with so many others and love its deep flavor and crumbly texture which reminds me of buttery sable cookies.

Have room temperature butter ready. Gradually add chilled water and continue to mix until the pastry dough forms photo 2. Bake until firm about 10 minutes.