And finally to stay in the tradition of Easter chocolate desserts simple that you can prepare your meal the night before and to be present without too many preparations.
crispy chocolate tart
Pastry Chocolate
10 g cocoa 50 g sugar 1 egg 60g
75 g butter 150 g flour 1
/ 8 teaspoon salt
Creamy dark chocolate
120 g chocolate 64%
150 g milk 100 g cream
50 g egg yolk 30 g sugar
Roses sands white chocolate
25 g of puffed rice
50 g white chocolate
The creamy
Cook the ingredients without chocolate as a custard
Once the custard to pour half the chocolate. Mix to create an emulsion.
Pour the rest over the chocolate. Mix again until chocolate is melted and mixture is well blended. Cover
in contact with a film and refrigerate.
Pastry.
Beat the egg. Add half the egg with sugar. Blanch.
Cream butter in processor. Add the flour, cocoa and salt.
Sand. Add egg to sugar.
Mix a few seconds so that the dough is well mixed but not too much it becomes elastic. Rid on plastic film. Flatten and wrap in the movie. Let stand 2 hours in refrigerator.
Preheat oven to 150 degrees. Flour the work plan and roll out the dough to 2-3 mm.
Line a circle 20 cm in diameter with the pastry. Bake 20 minutes.
Cool.
Roses sands
Melt white chocolate in a bain-marie as temp listed on the package. Or simply.
Add the puffed rice. Spread about 1 cm on a sheet of parchment paper.
Cut into pieces pink sands. The file on the bottom of baked pie. Pour the cream on top. Although smooth with a spatula. Sprinkle half the cocoa.
Let stand at least 1 hour in refrigerator before serving.
Decorate as you wish.
Bon appetite
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