maggio 7, 2009
- plain flour, 200 gr
- caster sugar, 75 gr
- butter, 75 gr (diced, at room temerature)
- egg yolks, 2
- salt, 1 pinch
- vanilla extract, 1 tablespoon
- iced water, 2-3 tablespoons
Darke chocolate filling – Ingredients:
- dark chocolate, 200 gr
- milk, 150 ml
- butter, 30 gr
- egg whites, 2
- caster sugar, 3 tablespoons
Pastry case preparation
Sift flour, salt and sugar into a mound on a clean work surface or into a large bowl.
Make a well in the middle and put inside the butter, egg yolks and vanilla extract.
Using your finger, peck the eggs and butter together until the mixture resembles creamy scrambled eggs.
Flick the flour over the egg mixture and chop it through with a palette knife (or your hands, if your’re in a hurry) until it is roughly amalgamated.
Sprinkle with the water and chop again.
Bring together quickly with your hands, knead into a ball, wrap in clingfilm and chill for 30 minutes.
Roll out the pastry thinly on a floured work surface and line a tart tin (26 cm diameter).
Prick with a fork, line with foil and some beans and bake for 15 – 20 minutes in a preheated oven (190°C). Leave to cool and make the dark chocolate filling.
Dark chocolate filling
Sooooo easy! Place the chocolate, milk and butter in a small pan and cook in a bain-marie. Stir until melted and smooth. Pur into the pastry case and leave to cool. Now all you have to do is making the meringue.
Do you remember those leftover egg whites from the pate sucrée? Good.
Place them in a bowl, add a few drops of lemon juice and beat with an electic mixer until they are soft, firm and white (at least 5 minutes). Then, gradually add the sugar and beat until the mixture is thick, glossy and shining white.
Spoon meringue onto the tart as you like. I love a human and messed touch.
Bake in a preheated oven (200°C) for 15 minutes or until the peaks are golden and the meringue is set. Leave to cool.
However born by chance and mixing together different recipes, it is a delicious cake.
Maybe the meringue should have been more firm and cooked, but it was sweet and velvety, ideal to balance the intense and strong dark chocolate filling.