Morceaus Perdus Chocolate Tart |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Morceaus perdus is a French expression that means a lost slice, check the recipe and I am sure you will discover where did the missing slice go :) This is derived from joyofbaking Nanaimo squares with a new addition of a rich chocolate ganache. Ingredients:
bottom layer |
113 grams unsalted butter, room temperature |
1/4 cup (50 grams) granulated white sugar |
1/3 cup (30 grams) unsweetened cocoa.+ extra for dusting. |
1 large egg, beaten |
1 teaspoon pure vanilla extract |
2 cups (200 grams) graham cracker crumbs (i used digestive crumbs) |
1 cup (65 grams) coconut (either sweetened or unsweetened) |
1/2 cup (50 grams) walnuts or pecans, coarsely chopped |
filling |
1/4 cup (56 grams) unsalted butter, room temperature |
2 - 3 tablespoons milk or cream (i used heavy cream) |
2 tbsp vanilla pudding powder |
1/2 tsp vanilla extract |
2 cups (230 grams) powdered sugar. |
chocolate ganache |
220g plain chocolate chopped |
300ml heavy cream |
Directions:
1. Grease a 20 cm loose bottom tart pan.
2. Bottom layer:
3. In a saucepan over low heat, melt the butter. Stir in the sugar and cocoa powder and then gradually whisk in the beaten egg. Cook, stirring constantly, until the mixture thickens (1 - 2 minutes). Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts. Press the mixture evenly into the prepared pan. Cover and refrigerate until firm about an hour.
4. Filling:
5. In your electric mixer cream the butter. Beat in the remaining ingredients. If the mixture is too thick to spread, add a little more milk. Spread the filling over the bottom layer, cover, and refrigerate until firm about 30 minutes.
6. Top layer:
7. Place the chopped chocolate into a medium heatproof bowl, set aside.
8. In small heavy-based saucepan, bring the cream to a boil, carefully stirring until the cream has just boiled.
9. Pour over the bowl of chocolate and let stand for two minutes.
10. Using a rubber spatula, gently mix the cream and chocolate continuously until the mixture becomes smooth Allow to cool to room temperature, give it a stir till it holds its shape and pour over the top .Chill for 2-3 hours. Dust with cocoa powder or chocolate drink if you desire.
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