White Chocolate Tart For Valentine's Day

Name: White Chocolate Tart For Valentine's Day
Yield: 6 servings
Cuisine: American
Ingredients: 70 grams Pancake mix; 50 grams Cake flour; 5 grams Cocoa powder (black); 45 grams Margarine or butter; 1 tbsp Milk; 90 grams White chocolate (2 bars); 100 ml Heavy cream; 25 grams Unsalted butter of margarine; 1 Egg (large size); 20 grams Cocoa powder; 50 grams Sugar; 50 ml Water; 50 ml Heavy cream; 5 grams Chocolate; 2 grams + 2 teaspoons Gelatin+water

cookpad.japan @cookpad_jp

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

Dividing the steps into 3 major parts makes it seem a bit troublesome, but it's actually quite easy.

Dissolve the gelatin into water that's not too hot or it will have a strong scent and won't harden well enough. Recipe by miiyan

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

Dividing the steps into 3 major parts makes it seem a bit troublesome, but it's actually quite easy.

Dissolve the gelatin into water that's not too hot or it will have a strong scent and won't harden well enough. Recipe by miiyan

cookpad.japan @cookpad_jp

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

Dividing the steps into 3 major parts makes it seem a bit troublesome, but it's actually quite easy.

Dissolve the gelatin into water that's not too hot or it will have a strong scent and won't harden well enough. Recipe by miiyan

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

Dividing the steps into 3 major parts makes it seem a bit troublesome, but it's actually quite easy.

Dissolve the gelatin into water that's not too hot or it will have a strong scent and won't harden well enough. Recipe by miiyan

Saved

Ingredients

6 servings

Tart crust
70 gramsPancake mix
50 gramsCake flour
5 gramsCocoa powder (black)
45 gramsMargarine or butter
1 tbspMilk
Chocolate Cream
90 gramsWhite chocolate (2 bars)
100 mlHeavy cream
25 gramsUnsalted butter of margarine
1Egg (large size)
Glaze
20 gramsCocoa powder
50 gramsSugar
50 mlWater
50 mlHeavy cream
5 gramsChocolate
2 grams+ 2 teaspoons Gelatin+water

Saved

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°F Celsius for 20 minutes.
6

Make the chocolate filling. Preheat the oven to 160°F 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°F 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?