Cooking Instructions
- 1
Add all tart cases ingredients in a stand mixer and mix on low speed till all first crumbly then combine.
- 2
When it's smoothes then put the mixture on a cling sheet, wrap it and place in freezer for 30 min.
- 3
Preheat the oven for 20 Minutes at 180 °. Now in round tart moulds set the thin or thick (as par choice) tart dough and bake it for 20 Minutes. (This dough is not required any blind baking, just fork the base and bake straight way)
- 4
After the baking time. De mould the tart cases and let them cool.
- 5
In a Saucepan add cream and chocolate. Mix continuesly in a double boiler (also microwave it). Mix well and leave it for 15 Minutes to comes at slightly warm temperature.
- 6
Then mix the Chocolate again very well it's a method of tempering the chocolate.
- 7
Pour the chocolate Ganache in cooled tart cases fill completely and place in fridge for set. After 15 Minutes decorate the chocolate tart cases with any nuts, White Chocolate or cream. I m using cream. Place the tarts in fridge again.
- 8
Give at least 1 to 2 hours to the chocolate tarts to settle down. Tasty fuggy Chocolate tarts are ready to serve.
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