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| 2D tip. |
Feuilletine Chocolate Cheese Tarts
Tart Pastry
80g butter
32g icing
1/3 egg
160g plain flour
Mix butter and icing. Add egg and combine.
Stir in flour till it forms a dough.
Lightly grease tart cases and handmould pastry into cases.
Bake at 170C for 15 mins till nicely browned.
Remove and leave on wire rack to cool.
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Melt 100g chocolate over a double boiler or microwave.
Chocolate Feuilletine Filling
30g feuilletine
Coat feuilletine generously with 1/3 melted chocolate.
Fill tarts and leave in fridge while you prepare the cream cheese topping.
***
Chocolate Cream Cheese
100g cream cheese, room temperature
2 tsp butter, room temperature
Whisk cream cheese and butter till smooth and creamy.
Add the remaining 2/3 melted chocolate and whisk till light and fluffy.
Using a piping bag and an open star tip, pipe on tarts.
Pop back into fridge to chill for an hour before serving.
This is feuilletine.
I
asked for feuilletine in Phoon Huat and the girl showed me this packet
of fan wafers. Ok, works too...just break them up into small pieces
