Ischler Tarts
 
     
     
     


ingredients
prep
 
--->
 
Pastry
Pastry
Ingredients should be at room temperature.  Knead into a dough, put in plastic wrap and let rest in the refrigerator for 30 minutes.  Preheat oven to 180ºC.  Halve the dough, place on a parchment-lined baking pan and roll out to a thickness of 3-4 cm.  Cut out rounds of about 7 cm diameter and bake on the middle rack about 12 minutes to a gold colour.  Remove from pan and let cool.  Repeat with the second half of dough.

Butter Cream
Melt butter and chocolate separately until creamy.  Mix pudding powder, milk, egg yolk and sugar and gradually stir in the melted butter.  Bring to a boil and blend in the rum and the melted chocolate.   Cool and stir at intervals into a creamy consistency.  Once the butter cream is completely cooled it will be spreadable.  Now fill two pastry rounds with a tbsp of the cream filling and let cool. 

Glaze
Melt the chocolate cake glaze in the top of a double boiler and brush evenly over the cooled tarts.  Top with almond halves, allow to set on a rack and return to refrigerator.  The tarts are served cool.  Do not let stand at room temperature too long, as the butter cream will turn soft.

  Translated by Rose Vetter

500 g
 
flour
320 g
 
cold butter
160 g
 
powdered sugar
2 pkg.
 
vanilla sugar
2
 
eggs
 
grated rind of one lemon
   
dash of salt
 
--->
 
Chocolate Butter Cream
60 g
 
milk
250 g
 
butter
1 pkg.
 
vanilla sugar or 1 vanilla pod
75 g
 
powdered sugar
1 pkg.
 
vanilla pudding powder 50g
1
 
egg yolk
2-3 tbsp.
 
rum
100 g
 
milk chocolate
50 g
 
dark chocolate
 
dash of salt
 
--->
 
Glaze
500 g
 
chocolate cake glaze /
   
(Baker's chocolate squares)
20
 
almond halves

 

   

 

 
 
ischler
 
       
       
       
       
 
       
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