Description
Delicious, unusual, simple tart. Very good combination of chocolate with sea-buckthorn.
Ingredients
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Dark chocolate
300 g
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Butter
230 g
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Brown sugar
175 g
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Flour
250 g
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Cream
200 g
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Sea buckthorn
300 ml
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Chicken egg
4 piece
Cooking
Take 170 g soft butter
Measure out 50 g of brown sugar
Mix very well the butter and sugar.
100 g dark chocolate melt in a water bath, in the oven or in the microwave. Will add it to the butter-sugar mixture.
All is well peremeshaem.
Add 250 g of flour, stir quickly.
Sculpt into a ball, put in refrigerator for 1 hour.
Put the dough in a greased or covered with baking paper form. Good smooth hands, leaving high edges.
Put a baking paper or foil and pour beans that the basis was not raised. Bake in a preheated 180-200 *C oven for 20-25 minutes.
At this time going to do a chocolate layer. Simply put, do a regular ganache. Chocolate (200 g) to break into pieces.
Pour the boil, but not boiling cream (200 g). Stir until smooth. Cool.
Pour into prepared base and refrigerate for a few hours. I was raised on the night.
Next, make sea buckthorn cream. Prepare the gooseberries - 500g.
Skip through the blender and then strain from the bones. It turns out about 300 g.
This puree is put on the fire.
Add to it the butter, cut into pieces (60 g) and 125 g of brown sugar. All stir and bring to boil.
Take 4 eggs, a little beat up.
Pour the eggs to the hot puree, stirring constantly. Put in a water bath and cook until thick.
This has to happen. Pour in a hermetically sealable container and allow to cool.
Get the tart out of the fridge. We have thickened chocolate cream.
Spread coconut cream on top of chocolate layer. If you are afraid that the cream hardens, you can add 1 tbsp pre-soaked gelatin.
It is possible to decorate the remains of the ganache. Or whatever they wish. And again put in the fridge for a few hours. The cooking time is given without taking into account of the pour.
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