Dark Choco­late Tart with Gula Me­laka But­ter­scotch

Simply Her (Singapore) - - Food Recipes - By Shen Tan

Serves 8 IN­GRE­DI­ENTS For the dough:

175g plain flour 75g ic­ing sugar

tsp salt 115g un­salted but­ter, cubed 1 egg yolk 1 tbsp whip­ping cream

tsp vanilla ex­tract

For the choco­late ganache:

115g bit­ter­sweet choco­late

cup whip­ping cream 30g un­salted but­ter,

soft­ened

For the gula me­laka but­ter­scotch:

160g gula me­laka 50g un­salted but­ter 60g whip­ping cream

DI­REC­TIONS

Com­bine the flour, sugar and salt in a food pro­ces­sor. Add the but­ter and pulse 15 times. Add the egg yolk, cream and vanilla ex­tract to the mix­ture and process for another 12 sec­onds.

Flat­ten the dough into a 15cm-wide disc and wrap it in cling film. Chill for 1 hour.

Pre­heat the oven to 180 deg C. Roll the dough to a 3mm thick­ness then use it to line a 23.5cm tart-shell mould. Prick the base of the dough with a fork, then line it with bak­ing pa­per and weigh it down with red beans. Bake for 15min. Re­move the beans when the tart shell is ready.

Place the in­gre­di­ents for the choco­late ganache in a stain­less steel bowl. Whisk over a pot of boil­ing wa­ter over medium heat, un­til the choco­late is melted and well mixed with the cream and but­ter.

Pour the choco­late ganache into the baked tart shell and chill for 2 hours or overnight.

To make the gula me­laka but­ter­scotch, melt the gula me­laka and but­ter in a saucepan. Re­move from heat and whisk in the cream. Set aside to cool.

Re­move the tart from the fridge and pour the gula me­laka but­ter­scotch over the choco­late ganache. Keep chilled (for up to five days) un­til ready to serve.

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