Rich Chocolate Tart

KBB#24: Rich Chocolate Tart

Sumber: Best Food: Desserts. The Australian Women Weekly.

Untuk 10 porsi

Pastry

185g tepung terigu

25g coklat bubuk

55g icing sugar mixture

150g mentega dingin, cincang

2 kuning telur

1 sdt air dingin

Campur tepung, bubuk coklat, gula dan mentega di dalam mangkuk FP, lalu proses hingga tercampur rata. Masukkan kuning telur dan air, proses lagi hingga menggumpal. Uleni adonan hingga lembut. Tutup menggunakan plastik, dinginkan di kulkas selama 30 menit.

Panaskan oven, suhu sedang (moderate).

Giling adonan pastry hingga cukup lebar untuk memuat loyang tart bongkar pasang ukuran 24cm yang sudah diolesi mentega hingga ke sisi2nya. Letakkan pastry ke dalam loyang, tekan-tekan ke sisi-sisinya, lalu ratakan pinggirannya. Tutup, dinginkan di kulkas selama 30 menit.

Tutup pastry dengan baking paper, isi dengan kacang2an kering atau beras, letakkan di atas loyang oven. Panggang tanpa ditutup selama 15 menit. Keluarkan kertas dan kacang2an/beras, panggang lagi 10 menit hingga sedang kecoklatan. Dinginkan.

Chocolate Filling

4 kuning telur

2 butir telur

55g gula caster

80ml krim kental

300 DCC, lelehkan

1 sdt ekstrak vanilla

Buatlah pastry, lalu turunkan panas oven hingga suhu rendah (moderately slow).

Kocok kuning telur, telur dan gula caster di dalam mangkuk kecil dengan mixer hingga kental dan creamy. Masukkan krim, coklat dan ekstrak. Tuang adonan coklat ke dalam pastry yang sudah dipanggang. Panggang selama 30 menit atau hingga filling matang/set. Dinginkan selama 10 menit. Jika suka taburi dengan ekstra coklat bubuk, hidangkan.

Banana-Sultana and Date Muffins

ingredients:

1 1/2 cup all purpose flour

2 teaspoons baking powder
100 g almond, grinded

1/2 teaspoon baking soda/Natron

pinch of salt

75 g unsalted butter, melted

1/2 cup sugar

2 eggs

4 ripe bananas, peeled and mashed

150 g sultanas

5 Dates, chopped

directions: Place flour, sugar, baking powder, baking soda, salt, eggs and butter in a Food Processor, mix well. Stir in mashed banana then sultanas and dates. Pour into muffin silicones. Bake in 180°C preheat oven for about 20 minutes and continue to bake again at 150°C for 10 minutes. Check with a skewer. When it comes out clean then the muffins done.

Cendol 2 - with Water Chesnut Starch

Dessert drink made with water chesnut starch ^^, it´s very simple.

See another recipe Cendol, using combinations of tapioca flour, rice flour and Hunkwee/mung bean flour click HERE
or in my Multiply

*note: Water chesnut contains carbohydrates, and also a good source of dietary fiber, ribolavin, , vitamin B6, and mineral especially potassium (source: Wikipedia).

ingredients:
1 pack (227 g) water chesnut starch/Wasserkastanienpulver
4 pandan leaves,
1/2 tsp salt
1,2 litre water
1 tsp pandan pasta


directions:
cut pandan leaves about 2 cm. Put them with 200 ml water in a blender to make pandan juices. Squeeze and repeat the blending at least 3 times then squeeze again until you get concentrated pandan juice.
In a sauce pan, mix water chesnut starch, pandan juice, the rest of water ( 1 litre), salt and pasta pandan. Cook the mixture and stir well until thickens.
Put the cendol mixture in a cendol sieve and press them untill pass through the holes directly on top of a bowl filled with ice cubes and cold water. Serve Cendol with palm sugar syrup, coconut milk and ice cubes.

for Palm sugar syrup:
250 g gula jawa (palm sugar) + 200 ml water

400 ml coconut milk, 1 can jack fruit