You want to try not to beat in any air bubbles.ġ teaspoon vanilla Pâte Sucrée 1. When combining the hot custard and melted chocolate, use a rubber spatula and stir gently.Then whisk the egg mixture back into the saucepan, and continue to cook the custard. Bring the rest of the cream to a simmer, then slowly pour in half the cream into the egg mixture while constantly whisking. In a small bowl, mix together the eggs, sugar, and a bit of the cream. Tempering the eggs slowly heats the eggs so they mix smoothly in the custard. To make the custard, you’ll need to temper the eggs.After melting the chocolate, set a strainer over the bowl so it’s already in place to strain in the hot custard later.Microwave the chocolate in 30-second intervals, stirring the chocolate each time even if it doesn’t seem melted. To melt the chocolate, you can either use a double boiler, or a microwave.It’s a temperature and time-sensitive recipe, so if you have everything ready, you’ll be able to move through the steps without trouble. When making the chocolate custard, it helps to have all the ingredients measured and nearby before starting.As the dough warms up, it will begin to stick to the work surface. When rolling out the dough, make sure it is thoroughly chilled.Try not to overwork the dough when mixing, as it can result in a tough tart shell that shrinks when baked.The butter and sugar are combined, followed by the egg, and then the flour is folded in just until the dough comes together. Rather than cutting cold butter into the flour, the room temperature ingredients are mixed like cookie dough. The method for making the pastry dough is a bit different from other recipes you might have seen.The pastry also freezes well, so you can keep some on hand for the next time you’re craving a tart. You can keep the extra pastry in the refrigerator for another use within a few days.
The shortcrust recipe makes enough pastry for two tarts.
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