| Ingredient | Method |
Filling: 150g cream cheese 50g caster sugar 1 egg 1 tsp vanilla essence 1 1/2 tbsp corn starch 1/2 tbsp lemon juice 1.5 tbsp cocoa powder 50g dark chocolate coin 15ml milk Tart base: 90g butter 15g icing sugar 1 egg yolk 20g milk powder 110g low protein flour 1 tbsp cocoa powder | 1. Base: beat butter and icing sugar until well. Add egg yolk and continue beat until combined. Then mix the dry ingredients til incorporates. Chill into fridge for half hour. Divide into small dough and press into cupcakes pan. Bake 8 minutes at 180C.
2. fiiling: Place chocolate and milk in a large heatproof bowl set over a pan of barely simmering water. Stir occasionally until melted and smooth. Remove from heat and allow to cool slightly, 2 to 5 minutes.
3. beat cream cheese, sugar until smooth. Beat in egg well combined.
4. then beat in the remaining ingredients until blended.
5. Pour filling into tart base. Bake in preheated oven at 180C for 13 minutes.
6. remove from heat and leave to cool. Let it refrigerate for a couple of hours before serve. |
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