Suklaakurkku kurpitsan ja suklaan hämähäkkitornille
Tämä suklaapintainen kuori on hienostunut – ja kausiluonteisesti – maustettu täydentämään Pumpkin-Chocolate Tartin runsaasti täyttöä.
Lähde: Martha Stewart Living, marraskuu 2003
tuotto
Tämä suklaapintainen kuori on hienostunut – ja kausiluonteisesti – maustettu täydentämään Pumpkin-Chocolate Tartin runsaasti täyttöä.
Lähde: Martha Stewart Living, marraskuu 2003
tuotto
Braden
27.04.2023 @ 10:10
This chocolate-coated crust is sophisticated and seasonally flavored to complement the rich filling of Pumpkin-Chocolate Tart. Makes one 10-inch rough crust. Yield: Ingredients: 1 cup all-purpose flour and more for work surface 1/4 cup plus 1 tablespoon sugar 1/4 cup unsweetened cocoa powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/2 cup (1 stick) cold unsalted butter, cut into small pieces 1 large egg 4 ounces best-quality semisweet chocolate, chopped. Instructions: 1. In the bowl of an electric mixer fitted with the paddle attachment, combine flour, sugar, cocoa, salt, cinnamon, and cloves. Add butter; mix on low speed until butter is the size of small peas, about 5 minutes. Add egg; mix until ingredients come together to form dough. 2. Preheat oven to 350 degrees. On lightly floured work surface, roll out dough to just thicker than 1/8 inch. Brush off excess flour; transfer dough to 10-inch tart pan with removable bottom. Press dough into bottom and up sides of pan; trim excess flush with rim. Prick bottom of dough all over with fork. Chill until firm, about 30 minutes. 3. Bake crust until firm, about 15 minutes. Immediately sprinkle chocolate over bottom of crust; smooth with spatula.