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Tom Yum Chocolate Tarts
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Lemongrass and chile peppers are
infused into cream to create
a herbaciously sweet and spicy tart.
INGREDIENTS
Chocolate Crust
1 1/3 cups all-purpose fl our
3 Tbsp unsweetened cocoa powder
1/2 cup powdered sugar
pinch of salt
1 1/3 sticks cold unsalted butter,
cut into small cubes
1 large egg
1/2 tsp pure vanilla extract
Chocolate Chile Lemongrass
Ganache
1 1/4 cups heavy cream
1 1/4 cup dark chocolate
1 tsp vanilla extract
2 eggs (beaten)
2 stalks fresh lemongrass
2-4 Thai chile peppers
METHOD
Chocolate Tart
At Sandman Hotel
1750 Sargent Avenue
204 788 2015
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ciao! / apr/may / two thousand nineteen
1. In a bowl, combine fl our, cocoa
powder, sugar and salt.
2. Cut in butter until mixture
becomes crumbly.
3. Add egg and vanilla. Keep mixing
until the dough starts to clump
together.
4. Place dough on a lightly fl oured
surface and form into a ball.
5. Flatten ball slightly to form a
thick disc. Wrap with plastic and
refrigerate for at least 1 hour.
6. Remove from refrigerator and let
sit on counter to soften.
7. On a lightly fl oured surface, roll
dough out into desired size.
8. With a sharp knife, trim the
edges to fi t the tart pan.
9. Cover pan with plastic and freeze
for 30 minutes until fi rm.
10. Press aluminium foil against
the crust and evenly distribute pie
weights/dried beans/uncooked rice
inside the shell.
11. Bake crust at 350°F for 10-20
minutes until foil no longer sticks
to dough. Transfer to wire rack and
remove weights and foil.
12. Bake for additional 10 minutes,
until shells appear dry. Transfer to
wire rack and cool completely.
Chocolate Chile Lemongrass
Ganache
1. In a saucepan, bring cream,
vanilla, chile and lemongrass to a
boil.
2. Remove from heat and let steep
for 5 minutes.
3. Melt chocolate in the microwave
or in a double boiler.
4. Remove lemongrass and chile
from cream mixture. Bring back to
a boil. Pour half of mixture over
beaten eggs to temper. Mix well.
5. Place mixture back into the pot.
Add the melted chocolate and stir
until sauce coats the back of the
spoon. If the fi lling starts to curdle
use a hand blender to mix until
smooth.
ASSEMBLY
1. When the chocolate shells have
cooled, pour in the ganache. Let
cool.
2. Tart can be garnished with ice
cream or whipping cream.
Yield 18 tarts