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RECIPE ALERT!
Please note the recipe for Chocolate Mousse Tart with Cherries featured on our Dark Chocolate Pastry Packaging has an error in the indgredient listing. It should state 250ml cream (not 250g) and the additional 500ml cream listed is not required. We do apologise for any inconvenience this mistake may have caused. Please click here to view the correct recipe.
A sweet shortcrust pastry base to which we add a 99% dark couverture chocolate. The addition of the chocolate adds a wonderful balance to the existing sweetness to produce an almost dry bitter flavour. The perfect accompaniment to rich sweet tart fillings. The packet contains one sheet of ready rolled pastry approx. 270mm x 270mm x 3mm.
Uses
Ideal for making decadent tarts and biscuits. Generally baked blind and filled with cream such as crème pâtissière (pastry cream) and fresh fruits. Try a chocolate custard or genache for the ultimate chocolate tart.
Click here to view our step by step guide on how to pepare a blind-baked tart shell.
Tip ~ save scraps, ball up and place in refrigerator for 30 minutes, roll out and cut out small biscuits, bake at 160°C for 5 to 10 minutes, delicious served with a flavoured cream and coffee.
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