![チョコレートタルト6](/sites/tastefrance.com/files/styles/banner_xs_x1/public/2020-12/20201021waki-206-2.jpg?itok=eszFPChX)
A gentle yuzu flavor and a smooth chocolate reflecting your soul
Tiempo de preparación
30 mín
Ingredientes Para
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60 g
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x 2
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75 g
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75 g
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80 ml
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x 1
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1 appropriate amount
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Preparación
1
Prepare the sweet shortcrust pastry Add icing sugar to creamed butter, mix well, then add egg yolks and mix again.
![](/sites/tastefrance.com/files/2020-12/20201021waki-187-2.jpg)
![](/sites/tastefrance.com/files/2020-12/20201021waki-190-2.jpg)
2
Add sifted flour and mix, then rest the mixture in the refrigerator for about two hours. Roll out the mixture to a thickness of 3 mm, spread it in a pan, poke holes in the base with a fork, place a weight on top and bake in the oven at 200°C
![](/sites/tastefrance.com/files/2020-12/20201021waki-196-2.jpg)
3
Bring the milk and fresh cream to the boil in a saucepan, then add chopped chocolate and mix until melted.
![](/sites/tastefrance.com/files/2020-12/20201021waki-199-2.jpg)
4
Add egg, strain, and then pour into the baked crust. Bake in the oven at 150°C for 15 minutes. Leave to cool, and sprinkle some gold leaf on top if available.
![](/sites/tastefrance.com/files/2020-12/20201021waki-203-2.jpg)
![](/sites/tastefrance.com/files/2020-12/20201021waki-241-2.jpg)
Colaborador
![Masayo Waki](/sites/tastefrance.com/files/styles/max_325x325/public/2020-06/Madame_Waki.jpg.webp?itok=VS49YwBx)
Masayo Waki
Chef