Directions
0/0 steps made- cut the softened butter into cubes and sift the powdered sugar over it.
- Mix the butter and sugar using a spatula or your hands.
- Beat egg lightly and add vanilla extract and beat well.
- Add the egg to the butter mixture. Mix using a spatula.
- Finally, sift the flour over all the ingredients. Mix all the ingredients together. It is important not to overmix the dough, it may shrink while baking.
- Wrap the dough with a plastic wrap and let it rest in the fridge for at least 1 hour.
- Butter the moulds with a little bit of butter.
- Sprinkle flour over your work station and rolling pin.
- Place the dough, and flatten it with a rolling pin.
- Then roll it (not too thin) and place it in the mould. if it breaks just patch the pieces using your hands.
- Cut the edges of the dough. Press the dough into the mould. Add a bit of dough on the edges. if they are not completely covering the mould.
- Using a fork, pierce the dough all over in the moulds, so it does not puff up when baking.
- Place the dough in the fridge for 30 minutes before baking.
- Preheat your oven to (180 C).Bake the dough for around 15-20 minutes until it gets a golden brown colour.
- Remove the dough from the oven and let it cool.
- Chocolate filling : Heat the cream and butter in a pot over medium-low flame, when it starts boiling remove from the heat.
- Pour the mixture over the chopped chocolate and stir until melted and the mixture becomes glossy.
- Pour the filling into the cooled tart shell and cool in the fridge.
- Decorate with chopped chocolates, nuts or fruits and serve.Cool before cutting.
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