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5.0/5 (5 votes)

Petits Suisses Tart

From the one star french chef Patrick Asfaux

Prepare time :
Cooking time :
Total time :
  1. prinkled with bitter chocolate
  2. Makes 1 tart for 6 guests
  3. 1 shortcut pastry shell (made with butter, fresh or frozen)
  4. 8 petits suisses (quark cheese in small containers) 40% fat
  5. 4 egg yolks
  6. 150 g of caster sugar
  7. 5 cl dairy cream
  8. 30 g of bitter cocoa powder (Van Houten style)
Petits Suisses Tart
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Preheat the oven at 180° Celsius.
Use a fork to prick the rolled-out pastry dough several times. Cover the bottom and sides of a flan dish with it and pinch the edges of the dough with your fingers or with small kitchen tweezers for a decorative effect.
Place a piece of wax paper on top of the pastry shell and then some peas, beans or small marbles on top of the paper to avoid the dough from rising. Place the flan dish in the oven and cook for 20 min.
During this time use the blender to mix the following ingredients: egg yolks and sugar first, then add the petits suisses and the cream. Mix for 30 seconds and set aside.
Once you take the pastry shell out of the oven remove the paper and the beans.
Make sure that the bottom of the pastry shell has remained flat. If this is not the case use a napkin to flatten it out.
Pour the petit suisse cream into the tart, then cook for 20 min at 325°F (160°C).
Once the tart is done you must remove it from the oven and leave it to cool. Sprinkle bitter chocolate powder all over the tart.

Serve for example 1/6 of the tart in the middle of a beautiful dish and garnish it with some vanilla custard sauce (also called "crème anglaise"). Add some chocolate drops on one side and some hot chocolate sauce with vanilla custard drops on the other side.
Try it and send me your comments!!!

credits photo : Tiramisu cake on a white plate © vitals

Last comments about the recipe Petits Suisses Tart

jordan  2007-11-29

it was very nice!!
but next time you should add some extra ingredients.

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French staring chef, sharing his recipes and his passion for cooking. Asfaux Patrick
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