Tart Filling Recipe by Veliche™ Gourmet

tart-filling

INGREDIENTS

  • 500 g cream
  • 200 g whole milk
  • 100 g eggs
  • 400 g Temptation 64 Belgian dark couverture chocolate
METHOD
  1. Make a ganache with the ingredients.
  2. Add the eggs.
  3. Allow to rest for 24 hours in the refrigerator.
  4. Fill baked tart shell.
  5. Bake at 100°C (212°F) for 30 to 45 minutes.
CHEF TIPS

Refrigerator: up to 3 days.

Served at room temperature or warm with sauce or ice cream.

 

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