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Chocolate Peach Tart

This recipe is for 48 tarts, should you need to do less, just reduce things in pro-rate. Happy Trying. ;)

Sugar Dough


500g flour
300g butter
5g salt
125g icing sugar
2 eggs


a)Combine icing sugar and salt and mix well
b)Mix flour, butter until the mixture reach sandy texture (RUBBING)
c)Combine (a) and (b), add eggs gradually and knead for 1 minute.
d)Continue with hand kneading to form dough
e)Cling film and chill till kneaded (put 10-20 minutes in fridge)
f)Put the dough on table and roll the dough to 1 mm, put in a pan of 12 tart.
g)Ensure the 1mm dough does not leave any air bubbles on tart pan, or else it will rise unevenly.
h)Chill in fridge for 10 minutes, setup oven on 180 degree. (preheat)
i)Take out from chiller and bake in oven for 20 minutes or until its golden brown.

Chocolate filling:

400g dark chocolate bar
50g milk
400g cream
2 eggs


a) Place the chocolate in bowl and melt over another bowl with hot water under the stove
b) Place egg into jug and bring the cream to boil
c) Mix (a) and (b)
d) Stir the mixture into the melted chocolate, using whisk and then a wooden spoon
e) Pour into a cooled tart base and leave to set before putting in into chiller.

Bon Appetite!

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