Wednesday, August 17, 2011

Dark Chocolate Peach Tart

Ingredient (20cm tart)
Sweet Short Crust Chocolate Pastry
  • 100gm flour
  • 20gm cocoa powder
  • 1/4 tsp salt
  • 1 tbsp sugar
  • 80gm cold butter, cubed
  • 2 tbsp iced water
  1. Combine flour, cocoa powder, salt & sugar in a mixing bowl. Add in butter and knead with your fingertips till breadcrumbs formed.
  2. Add in iced water and mix till soft dough. Roll into a ball and cling wrap. Chill for 30mins.
  3. Roll out dough between 2 sheets of plastic to fit a 20cm tart mould. Flip the rolled tart base onto the tart mould. Prick surface with a fork. Blind bake in preheated oven at 160 deg cel for 15mins.
  • 80gm butter
  • 4 tbsp sugar
  • 1 tbsp beaten egg
  • 1.5 tsp brandy
  • 80gm ground almond
  • 2 tbsp plain flour
  • 50gm dark chocolate chips
  • peach slices
  1. Cream butter & sugar till fluffy. Beat in eggs and brandy.
  2. Fold over ground almond & plain flour.
  3. Sprinkle chocolate chips evenly over tart base. Spread over almond filling. Arrange peach slices on top of the filling.
  4. Bake in preheated oven at 180 deg cel for 30mins. Cool completely before unmoulding.

Aspiring Bakers #10: Easy as Pie (August 2011) hosted by Janine of Not the Kitchen Sink!


Anonymous said...

Hi Peng,

Can i juz ignore d brandy or shall i replace it w vanilla extract? Thx.


Peng said...

Jer...u can replace with vanilla essence if u like :)

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