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White Chocolate Tart For Valentine's Day

White Chocolate Tart For Valentine's Day

It looks bitter, but when you see the inside, you can see the delicate white chocolate filling.

Ingredients: 1 18 cm tart pan or 3 mini tarts

Tart crust
Pancake mix
70 g
Cake flour
50 g
Cocoa powder (black)
5 g
Margarine or butter
45 g
Milk
1 tablespoon
Chocolate Cream
White chocolate (2 bars)
90 g
Heavy cream
100 ml
Unsalted butter of margarine
25 g
Egg (large size)
1 (80 g)
Glaze
Cocoa powder
20 g
Sugar
50 g
Water
50 ml
Heavy cream
50 ml
Chocolate
5 g
Gelatin+water
2 g + 2 teaspoons

Steps

1. First, make the tart crust. Melt the butter in a microwave. Combine the dry ingredients in a bowl and mix with a whisk. You can also sift the dry ingredients instead.
2. Add the melted butter to the bowl and mix while pressing the dry ingredients into the butter. Don't knead it.
3. Add a little milk at a time while mixing. Once it comes together, stop adding the milk.
4. Once it comes together, let chill in the refrigerator for about 30 minutes. Place on a dusted surface and roll out to bigger than the tart pan.
5. Roll the rolling pin over the top of the tart to cut off the excess dough. Use a fork to poke holes in the bottom. Bake in an oven preheated to 180 degrees Celsius for 20 minutes.
6. Make the chocolate filling. Preheat the oven to 160 degrees Celsius. Combine the heavy cream, chocolate, and butter in a bowl and melt in a double burner.
7. Add the beaten egg a little bit at a time to the chocolate and mix well. Don't beat it.
8. Pour the white chocolate filling into the baked tart crust and bake at 160 degrees Celsius for 15 minutes.
9. Make the glaze. Soak the gelatin in 2 teaspoons of water.
10. Combine the sugar and cocoa powder in a bowl and mix well. Add the water a little at a time to dissolve.
11. Add the heavy cream and mix until smooth.
12. Transfer to the pot through a strainer, turn the heat on low, and bring to a boil. Simmer for a short time.
13. Add the chocolate and melt.
14. Turn off the heat, let sit for a bit to cool, add the gelatin and dissolve.
15. Top the tart with the glaze and chill in the refrigerator for about 1 hour. It's done.
16. It looks like it'd be bitter, but the inside has a nice, sweet, chocolate filling It's quite different, isn't it?

Story Behind this Recipe

I often make chocolate tarts, so I wanted to try making a white version.