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Raw chocolate tart | Chez Sucre Recipes for Sugar House

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Chez Sucre Sugar House

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Number of Videos: 234本

Ingredients

cookie : 50g
Unsalted butter : 40g
chocolate : 200g
milk : 100ml
cocoa powder : Appropriate amount
Caramel crunch : Appropriate amount

Time required

30minutes

Procedure

1) Preparation 00:22
Make a notch on the side of the milk carton, lay a parchment paper inside, and clip it.
2) Make tart dough 01:00
Put the cookies in a bag, crush them finely with a stick, transfer them to a bowl, melt them, and combine them with butter.
Spread it on the bottom of the mold made in 1 and refrigerate.
3) Make a filling 02:07
Melt the chocolate in a hot water bath and add hot milk.
Pour into a mold and refrigerate for at least 2 hours.
4) Serve 03:47
Remove from the mold and cut out the uneven part.
Decorate with cocoa powder or crunch and cut into pieces that are easy to eat.

Point

Use commercially available cookies of your choice.
The video uses black chocolate with a cacao content of 56%. When using chocolate bar, use unadjusted milk and adjust the amount to 70-80 ml.
Be sure to warm the milk.
The mold may be distorted, so after pouring the dough, use plastic wrap to adjust the shape.
If the mass is loose, increase the refrigeration time.
When shaping the tart, warming the knife makes it easier to cut.
Refrigeration time is not included in the required time.