Food and Travel Magazine | Millionaire’s chocolate tart
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Cooking tools:
- Double boiler
- Mixing bowl
- Parchment paper
- Rolling pin
- Pvc pipe
- Offset spatula
- Baking sheet
- Airtight container
- Saucepan
- Spatula
- Whisk
- Piping bag
- Piping nozzle
- Tart pan
- Oven
- Stove
- Refrigerator
Ingredients
- 1 x 20cm blind-baked sablé pastry tart case (see recipe, linked below)
- icing sugar, to dust
- cocoa powder, to dust (optional)
- 150g whipping cream
- 100g caster sugar
- 100g liquid glucose
- 40g lightly salted butter, diced
- 160g whipping cream
- 60g whole milk
- 1 egg, beaten
- 155g good-quality 70% cocoa dark chocolate
- 100g good-quality dark chocolate, chopped
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