ContemplatingChocolateTart. Chef Jay Song from Sinodis taught Sarah and the audience to make a very delicious Dulcey Chocolate Tart using chocolate and other ingredients.IngredientsA very delicious Dulcey Chocolate Tart was made using chocolate and other ingredients by Sarah under Chef Jay Song's guidance.

[Chocolate Tart]

Ingredients (Reference amount: 4 small tarts, diameter of 10CM each):

Pastry:Low-gluten flour100 grams, granulated sugar 15 grams,Butter50 grams,Egg yolk8 grams, cold water 25 grams, salt 1 gramChocolate Filling: butter 20 grams,

Milk120ML, dark chocolate 100 grams,Eggs20 grams.Baking: First baking (pastry): 200 degrees, middle rack, about 15 minutes.

Second baking (after filling with the filling): 190 degrees, middle rack, about 20 minutes.

(The time and temperature are for reference only. Please adjust according to actual conditions.)Preparation process:)

　　 1. Heat milk and butter together until boiling, then remove from heat immediately and add chopped chocolate, stir until the chocolate melts.

2. Cool the chocolate liquid to a comfortable temperature that is not too hot to handle.

3. Add egg yolk, mix thoroughly.

The mixture becomes the chocolate filling.4. Make the tart pastry.

Pastry making steps are consistent with those for sweet cherry pie. Detailed instructions can be found in A Marvel of Beauty---Sweet Cherry Pie.Place the tart pastry into a mold and let it rest for 20 minutes.5. Put the prepared tart shell into an already preheatedOven, bake at 200 degrees until lightly golden, about 15 minutes.6. Fill the baked tart shell with the chocolate filling, then return to the oven and reduce temperature to 190 degrees, baking until the filling is set.About 20 minutes.

TIPS:1. Do not overbake the tart shell; a light golden color is sufficient, or it may be too dark after the second bake.2. Adjust the ingredients for both the filling and the pastry based on actual conditions (since different tart pans can have varying depths even with the same diameter).About 15 minutes.

6. After baking the pie crust, fill it with chocolate filling, and return it to the oven at a reduced temperature of 190 degrees until the filling sets.About 20 minutes.

TIPS:

1. Do not over-bake the pie crust; it should be lightly golden. Otherwise, it may become too dark during the second baking.

2. The ingredients for the filling and the crust should be adjusted according to actual conditions (since different tart pans can have varying depths even if they are the same diameter).