Hey everyone, I hope you are having an amazing day today. Today, we’re going 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 unique. This will be really delicious.
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Bittersweet Chocolate pudding and praline tartlets is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Bittersweet Chocolate pudding and praline tartlets is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook bittersweet chocolate pudding and praline tartlets using 14 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Bittersweet Chocolate pudding and praline tartlets:
- Take 200 Grams Flour
- Prepare 100 Grams Butter , unsalted , cut into small pieces
- Make ready 2 Tablespoons Sugar Powdered
- Get 1 Egg
- Take 1 Tablespoon Water , cold
- Prepare 1/4 Teaspoon Salt
- Take 100 Grams Sugar
- Get 50 Grams Cocoa Powder
- Make ready 100 Grams Dark chocolate , chopped
- Get 3 Tablespoons Corn flour
- Take 4 Egg yolks
- Take 200 Millilitres Milk
- Take 100 Grams Sugar
- Take 30 Grams nuts of your choice (optional)
Pour the chocolate mixture over the chocolate chips, filling each tartlet. Serve the tartlets warm with a dollop of the whipped cream and a sprinkling of the spiced almonds. Replace the bittersweet chocolate called for in your recipe with an equal amount of semi-sweet chocolate. The two are actually very similar in taste and composition, so you shouldn't notice any real difference in your It's best to stick to baking squares when you're making something like pudding.
Instructions 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 :)
Use your fingertips to firmly press the crust into the tin, leaving a cavity in the centre to hold the cream. Do you know your bittersweet from your semisweet from your dark from your milk from your…? The world of baking chocolate is confusing. Back in the baking aisle, there are five main formats of baking chocolate: bars, blocks, wafers, chips, and cocoa powder. Used in desserts, bittersweet chocolate provides a very rich, deep chocolate flavor.
So that is going to wrap it up with this special food bittersweet chocolate pudding and praline tartlets recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
