Ingredients
For tart
- 110g plain flour or cake flour (T45)
- 20g almond powder
- 40g confectioners sugar
- 70g unsalted butter
- 1/2 egg
For the filling
- 70g muesli (preferably without fruits) or rice krispies cereal
- 140g heavy cream
- 190g any chocolate (black, milk etc...)
Instructions
- 1. Process flour, almond powder, sugar, butter, and egg in a food processor for a few seconds until mixture becomes crumbly : do not process too much as the dough should be crumbly.
- 2. Transfer the dough onto a work surface. Gather it into a ball shape of dough with hands. Gently flatten the ball into a disk shape and wrap it in plastic wrap. Refrigerate it at least for 30 minutes.
- 3. To roll the dough: Put a plastic wrap covering on your work surface, place the dough on it. Then cover with another piece of plastic wrap. Let it sit for a few min to soften slightly. Roll the dough out into circle bigger than your tart mold. Then place gently into your tart mold (or ring). Using a sharp knife, trim the edges of the pastry to fit the tart pan. Prick bottom and side of tart thoroughly with a fork. Put it in the refrigerator or freezer until firm (about 30 minutes).
- 4. Preheat oven to 170C degree. Line the firm tart shell with parchment paper or aluminum foil and fill it with pie weights/dried beans.
- 5. Bake for 15 minutes and then remove the parchment and weights. Continue to bake for another 8 to 10 min at 180C degree or until the dough is just beginning to brown lightly. Cool on a wire rack until needed.
Make the filling
- 1. Sprinkle muesli (or rice krispies) onto the tart crust.
- 2. In a small saucepan, add heavy cream and chocolate and heat over medium-low heat, stir until it is hot but not boiling. Remove from the heat and gently stir and melt the chocolate with remaining heat until smooth and creamy in texture.
- 3. Pour the chocolate filling over muesli (or rice krispies) in the crust. Place in the fridge to cool for a few hours.
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