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double espresso tart〔已檢〕

話說
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250g digestive biscuits2_\#ht-g!n
2 tbsp cocoa powder
h0v2[6y"{DX#aG 125g butter, meltedx MI3U f[ k4}$|{
2 egg yolks`T)|`5]6o`*e
100g caster sugar
xz~Y_N 1 tbsp cornflour
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l 600ml milk
` d%hc$wp 3 gelatine leaves
&K%T%E+L!F$n 200g dark chocolate, about 70% cocoa solids*G~:`2[*j,uXa
150g dark chocolate, about 50% cocoa solids
r;jAo(F n`P F 2 tbsp finely ground espresso coffee grains
7r&?6x]Ao 284ml carton double cream
~6a#@n#l Few chocolate curls, to decorate
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f/?+N METHOD
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hIi5Up%n~` A How to make double espresso tartLjW1bL V.aQo|1I
1. Put the digestive biscuits in a large plastic bag and crush them up with a rolling pin until they resemble breadcrumbs. Place them in a bowl and stir in the cocoa powder and melted butter. Mix well. Press and shape the mixture on to the base and sides of a 20cm round springform cake tin. Chill in the fridge for at least 30 minutes.
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2. Mix together the egg yolks, caster sugar, cornflour and 4 tablespoons of milk. Put aside. Soak the gelatine leaves in a little cold water for about 10 minutes until softened.1R
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N;p._i/j(Q)o$~ 3. Heat the remaining milk in a saucepan over a low heat. Break both the chocolates into pieces, then add to the milk with the espresso grains, stirring until the chocolate has melted. Remove from the heat, then stir into the egg mixture. Return the mixture to the pan over a low heat and stir constantly until thickened and smooth.
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4. Drain off the gelatine leaves and squeeze out the excess water. Then add to the hot custard, stirring until the gelatine has dissolved. Cool for 15 minutes, then pour into the biscuit base. Allow to cool, then chill for 3-4 hours or until set. Whip the cream until thick. Spoon on top of the tart and decorate with chocolate curls.w\^sb|;V7Qv

ft(P])g3t Tip: This espresso-laced chocolate tart is the perfect after-dinner dessert. Don't worry about the coffee grains going into the tart, they give it a really nice texture.
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ZY)D;B [[i] 本帖最後由 十小海乂 於 2012-9-29 13:41 編輯 [/i]]