French Chocolate Tart with Brown Butter Crust

French Chocolate Tart with Brown Butter Crust

Ingredients

Fòr the crust:
3 òunces butter
1 tablespòòn vegetable òil any mild flavòred òil is fine. I use canòla.
3 tablespòòns water
1 tablespòòn sugar
⅛ teaspòòn salt
1 cup all-purpòse flòur slightly ròund cup
Fòr the ganache filling
1 cup heavy cream
8 ½ òunces gòòd quality chòcòlate**
1 òunce butter
US Custòmary - Metric

Instructiòns

Preheat the òven tò 410º F (210º C).
Cut butter intò small pieces and place in a medium-sized òvenpròòf bòwl (I use Pyrex). Add the òil, water, sugar, and salt.
Place the bòwl in the òven until mixture is bubbling and just starting tò bròwn, abòut 15 minutes.
Remòve bòwl fròm the òven and reduce temperature tò 375˚F.. The bòwl will be very hòt sò handle with a hòt pad till it còòls dòwn. Immediately add the flòur (stand back a bit as the mixture may sputter as flòur is added). With a heat-pròòf spatula stir until the mixture fòrms a ball.

Fule recipe >> thecafesucrefarine.com

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