Baking & Pastry
Chocolate Crunchy Egg Tart by Chef Stella Permata
Servings
18 Servings
Time
60 min
Difficulty
Medium
Ingredients
- 2 sheets Unclely Puff Pastry
- 125 g cream
- 75 g milk
- 100 g Chockely Premium
- ¼ tsp salt
- 1 egg
- 1 egg yolk
- Chocc 168 Crunchy, for topping
Instructions
- Roll the 2 sheets of puff pastry into long cylinders. Cut into 20 equal pieces.
- Grease the tart molds with margarine. Place each pastry piece into a mold and press evenly to form the tart shells. Refrigerate for 15 minutes or until firm, then trim the edges neatly. Return to the refrigerator until ready to use.
- Heat the milk and cream, then pour over the chopped Chockely Premium chocolate. Stir until completely melted. Add the salt, egg, and egg yolk, then mix until well combined.
- Strain the chocolate mixture and let it cool until no longer hot. Pour into the prepared pastry shells.
- Bake in a preheated oven at 220°C for 20 minutes, or until golden brown.
- Remove from the oven and carefully release the tarts from the molds. Cool on a wire rack. Once no longer hot, top with Chocc 168 Choco Crunchy.
Related Products
Chocc 168 Crunchy
Sweet chocolate filling with crunchy texture, ideal for adding appealing texture to bakery and pastry products.
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Chockely Premium
Premium compound chocolate with high cocoa content and a rich, indulgent taste.
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Unclely Puff Pastry
Ready-to-bake frozen puff pastry sheets with flaky layers for various sweet and savory pastries.
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