Wrap the rolling pin in choco dough for a special tart
- 5 years ago
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Here's how to make our deliciously refreshing After Eight Tart. Don't forget to hit that subscribe button first!
You'll need:
For the dough:
- 7 oz flour
- 1¾ oz cocoa
- 1 oz sugar
- 5⅓ oz butter
- butter for greasing
For the cream:
- 3½ oz white chocolate
- 8½ fl oz milk
- 3 sheets gelatin
- 1 egg
- ¾ oz sugar
- approx. 1⅓ fl oz peppermint syrup
- 3⅓ fl oz cream
For the decoration:
- After Eight chocolates
- fresh peppermint
Here's how:
1. Add flour, cocoa, sugar, and finely chopped up butter to a bowl and knead everything into a ball. Next, wrap up the dough ball in food wrap and place it in the fridge for 30 minutes.
2. Roll out the dough into a long sausage and then make it into a rectangular shape using a rolling pin. Next, wrap the dough around the rolling pin so it's easier to transport.
3. Grease a rectangular tart tin and roll the dough into it. Press it down and remove any excess dough from around the edges. Place the tart tin in the oven and bake it at 360°F with the top and bottom heat on for 20 minutes.
4. To make the cream, first break up the white chocolate into small pieces and then pour the heated up milk over it. Stir everything with a whisk until the chocolate has melted. Next, stir in the gelatin that you've previously softened in cold water.
5. In a different bowl, use an electric whisk to whip the egg and sugar until it's foamy. Now stir in the chocolate and gelatin mix as well as the peppermint syrup. While leaving the mixture to cool, whip the cream. Once done, fold it into the peppermint mix.
6. Spoon the peppermint mix onto the tart base, smooth it out flat, and place everything in the fridge for one hour.
7. For the decoration, place the After Eights and fresh peppermint on top of the cream.
Full article here: http://www.scrumdiddlyumptious.com/after-eight-cake/
Here's how to make our deliciously refreshing After Eight Tart. Don't forget to hit that subscribe button first!
You'll need:
For the dough:
- 7 oz flour
- 1¾ oz cocoa
- 1 oz sugar
- 5⅓ oz butter
- butter for greasing
For the cream:
- 3½ oz white chocolate
- 8½ fl oz milk
- 3 sheets gelatin
- 1 egg
- ¾ oz sugar
- approx. 1⅓ fl oz peppermint syrup
- 3⅓ fl oz cream
For the decoration:
- After Eight chocolates
- fresh peppermint
Here's how:
1. Add flour, cocoa, sugar, and finely chopped up butter to a bowl and knead everything into a ball. Next, wrap up the dough ball in food wrap and place it in the fridge for 30 minutes.
2. Roll out the dough into a long sausage and then make it into a rectangular shape using a rolling pin. Next, wrap the dough around the rolling pin so it's easier to transport.
3. Grease a rectangular tart tin and roll the dough into it. Press it down and remove any excess dough from around the edges. Place the tart tin in the oven and bake it at 360°F with the top and bottom heat on for 20 minutes.
4. To make the cream, first break up the white chocolate into small pieces and then pour the heated up milk over it. Stir everything with a whisk until the chocolate has melted. Next, stir in the gelatin that you've previously softened in cold water.
5. In a different bowl, use an electric whisk to whip the egg and sugar until it's foamy. Now stir in the chocolate and gelatin mix as well as the peppermint syrup. While leaving the mixture to cool, whip the cream. Once done, fold it into the peppermint mix.
6. Spoon the peppermint mix onto the tart base, smooth it out flat, and place everything in the fridge for one hour.
7. For the decoration, place the After Eights and fresh peppermint on top of the cream.
Full article here: http://www.scrumdiddlyumptious.com/after-eight-cake/