Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, bittersweet chocolate pudding and praline tartlets. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Bittersweet Chocolate pudding and praline tartlets is one of the most favored of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Bittersweet Chocolate pudding and praline tartlets is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook bittersweet chocolate pudding and praline tartlets using 14 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Bittersweet Chocolate pudding and praline tartlets:
- Make ready 200 Grams Flour
- Get 100 Grams Butter , unsalted , cut into small pieces
- Take 2 Tablespoons Sugar Powdered
- Prepare 1 Egg
- Make ready 1 Tablespoon Water , cold
- Take 1/4 Teaspoon Salt
- Take 100 Grams Sugar
- Get 50 Grams Cocoa Powder
- Make ready 100 Grams Dark chocolate , chopped
- Take 3 Tablespoons Corn flour
- Take 4 Egg yolks
- Take 200 Millilitres Milk
- Get 100 Grams Sugar
- Make ready 30 Grams nuts of your choice (optional)
Steps to make Bittersweet Chocolate pudding and praline tartlets:
- For the tart shells. Mix flour, sugar and salt. Use your fingertips to rub the butter into the flour mixture until you have something that resembles coarse breadcrumbs.
- Mix the egg and cold water and add to the above mixture and combine until the dough just comes together. Do not over do the dough or you will get a hard pastry. Cover the dough in cling foil and refrigerate until firm.
- Roll out the dough onto a lightly floured surface to about ¼ inches thick. Cut discs slightly bigger than your tart pans and gently press into them.
- Pierce the base with a fork 2-3 times. Cover the pans with aluminum foil and add weights in the pan (beans, rice etc) so that the base of the pastry does not rise during baking.
- Refrigerate the prepared tart pans before baking. Bake in a preheated overn at 200 degrees C for about 15 mins, remove the aluminum foil, reduce the oven temperature to 180 degrees C and bake for another 5 mins until the tarts brown slightly. Cool over wire racks.
- For the pudding. Mix the sugar, cocoa powder, corn flour and egg yolks well. Take this mixture on a medium flame and slowly add milk, bringing the mixture to boil. Reduce the flame and cook until it thickens considerably.
- Bring the mixture off heat and add the chopped chocolate. Stir until the chocolate is melted completely. Cool the pudding completely before transferring to the refrigerator.
- For the praline: Add the sugar to a clean, dry bowl. Spread it evenly. At medium flame, heat the sugar (without stirring) until the sugar slowly starts melting from the sides.
- Melt the sugar completely, as soon as it is completely melted, take the pan off the heat (This is important because at this point sugar can burn very quickly)
- If using nuts, spread them over a greased baking sheet and pour the hot caramel (prepared above) over them covering them completely. If not using any nuts, spread the caramel over a greased sheet directly. Wait for 2-3 minutes until the caramel solidifies.
- Break the solidified caramel sheet into small pieces. Keep aside.
- Assembly: Pour the chocolate pudding into the tart shells and top with praline. Serve :)
So that’s going to wrap it up for this special food bittersweet chocolate pudding and praline tartlets recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
