Part 1: Tart Base
Bahan
Cara Buat- 105g - Tepung Terigu Protein Sedang
- 25g - Deep Russet Bubuk Kakao
- 120g - Mentega dingin (potong dadu)
- 95g - Gula Halus
- 2g - Vanilla Extract
- 1g – Garam
- 55g - Kuning Telur
- Untuk membuat Tart Base, ayak semua bahan kering.
- Campurkan mentega dingin ke dalam campuran bahan kering, aduk hingga adonan seperti pasir.
- Tambahkan kuning telur dan lanjutkan mengaduk hingga adonan tercampur rata.
- Diamkan di dalam chiller selama 30 menit.
- Giling adonan dan cetak ke dalam cetakan tart dan panggang dengan suhu 175oC selama 20 menit. Tumpuk dengan beras/kacang untuk menjaga bentuk Tart tetap sama selama dipanggang.
- Dinginkan hingga mencapai suhu ruangan.
Part 2: Custard
Bahan
Cara Buat- 175g – Telur
- 70g - Susu Fullcream
- 80g – Whipping Cream
- 100g – Mentega
- 45g – Gula Pasir
- 2g – Garam
- 30g - Deep Russet Bubuk Kakao
- Campurkan semua bahan, aduk hingga rata dan masak dengan api sedang hingga mencapai suhu 65oC. Setelah mengental, angkat dari kompor dan dinginkan.
Part 3: Penyelesaian
Cara Buat- Tuangkan custard yang sudah dingin ke dalam tart shell yang sudah dipanggang. Panggang kembali dengan suhu 120oC hingga custard mencapai suhu 75-78oC (tekstur custard harus firm ketika digoyangkan).
- Dinginkan sebelum dipotong.
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