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Sunday, 10 March 2013

DESSERTS!!



GANACHE TARTS


SHORT CRUST PASTE

As for jam tarts

GANACHE

Dark chocolate 100gms
Thick cream 175ml
Vanilla essence 10drops
Eggs 1nos
Castor sugar 30gms

PREPARATION:

Break chocolate into very small pieces. Put in a pan, melt over slow fire. Add cream. Bring to a boil. Reduce for 2-3 minutes. Keep aside. Transfer on to a bowl. Put over a double boiler. Add in sugar, egg & vanilla essence. Cook stirring continuously with a spatula until thick & shinning. Do not overcook. Slightly cool & pour into individual tart shells. Cool, refrigerate. Garnish with piped whipped sweet cream. Serve as a dessert or during teatime.



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