Tarete au chocolat Patch#

Working quickly, dip 2 of the hazelnuts into sugar and place on foil-lined baking sheet. Immediately plunge bottom of pan into cold water for 15 seconds.

Topping: In small heavy saucepan, cook sugar over medium-high heat until melted and golden brown. Pour into pastry shell refrigerate for 1 hour or until set. Remove from heat stir in chocolate until melted and smooth. Filling: In top of double boiler over hot (not boiling) water, heat half of the cream, stirring constantly with wooden spoon, until almost boiling. Bake in 425F 220C oven for 12-15 minutes.

Tarete au chocolat Patch#

Trim, using extra dough to patch any tears in pastry. Transfer to 9-inch tart pan with removable bottom. On lightly floured surface, roll out dough to 1/4-inch thickness. Stir in flour and salt to make soft dough. Whisk together vinegar and egg yolk beat into butter mixture. In bowl, beat together icing sugar and butter until smooth. Source: Canadian Living magazine, Apr 95 Presented in article by Julian Armstrong 'Whats Hot in the Pots of Montreal' Recipe by Ptisserie de Gascogne Restaurant, Montreal, Quebec, Canada NOTES Shape the dough into a disc, wrap and chill. Add this to the butter mixture and stir until evenly combined. In a separate bowl, sift the flour, cocoa powder, cornstarch and salt. For the pastry, beat the butter and icing sugar until smooth, then add the egg yolks all at once and beat until well combined. Topping: In small heavy saucepan, cook sugar over medium-high heat until melted and golden brown. Directions for recipe: Tarte au Chocolat.