Travel Trailer For Honda Ridgeline

chocolate tarts and ginger poached egg with asparagus


Photos: Mercedes Monti
As I mentioned last week, was wanting to make something with chocolate and ginger. By then he had in mind these tarts, which are filled with nothing but a chocolate ganache to which I added a little grated ginger.
so I did a first round and took a couple of pieces of ginger polished thinking of giving only an eye-catching detail. But when I tried I realized that these chips could provide more than just a flash of coquetry. Therefore in the second set I decided to add some at the base of the tarts, which are not seen, but at first bite cut the silky texture of the ganache, and give the characteristic flavor that combines the itching as well with dark chocolate.

Mass:
225 grs. 0000
flour 25 grs. unsweetened cocoa
110 grs.
caster sugar 150 grs.
butter 1 pinch salt 2 egg yolks

1 trickle

Beat butter and sugar. Incorporate the egg yolks, water, and finally, add flour sifted with cocoa and salt. Mix well all without kneading. Wrap in plastic wrap and put into refrigerator for at least an hour. Grease
stop molds tarts and preheat the oven to medium heat. Roll out the dough on the floured counter and accommodate it on the molds. Prick the dough. If you want you can put some weight on each of the tarts for the mass does not grow during cooking. I use as molds tarts weigh about two youngest, but also POSE cover with a piece of aluminum foil and fit over a bean or other vegetable. In either case you must remove the weight to half of the cooking for the dough to finish cooking at the top. When
the edges are lightly browned remove from oven and let cool.


Filling: 120 ml
.
cream 120 grs.
bittersweet chocolate grated ginger to taste Ginger
polished, at ease

In a saucepan, boil the cream with ginger. As soon as it starts to boil, turn off heat and add the chopped chocolate. Let stand for a while and bequeath mix well, until there is no piece of chocolate without melting.
To assemble the tarts, place in the bottom few bits of ginger glazed, covered with ganache and finished with another polished piece of ginger in the middle of each tarts.
chill well before eating in the refrigerator.