Ingredients
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CHOCOLATE TART BASE
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150g All purpose flour
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15g Alkalized cocoa powder
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85g Brown sugar
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1.5g Mccormick iodized salt
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113g Unsalted buttercold & cubes
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12g Egg
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25g Ice water
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SPICE CHOCOLATE GANACHE
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200g Tulip dark chocolate paste
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15g Whipping cream
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15g Tabasco red pepper sauce
Directions
Steps
1
Done
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In a bowl, combine all purpose flour, alkalized cocoa powder, and iodized salt. Set aside. |
2
Done
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Using a stand mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Mix in egg and add in dry ingredients. |
3
Done
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divide the dough depending on your desired weight and size. Evenly press each portion into the bottoms and sides of the tartlet pan. Refrigerate for 30 minutes. |
4
Done
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Preheat oven to 350f. Prick tart shells all over with a fork. bake until cooked through. |
5
Done
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in another bowl, mix 200g Tulip Chocolate Paste, 15g whipping cream, and 15 drops of Tabasco Red Pepper Sauce. Mix until smooth and shiny. |
6
Done
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Fill each tart shell with enough amount of dulce de leche filling. Then top with Spiced Chocolate |