PreparationSoft chocolate tart with rosemary and herbed fleur de sel
Grill the rosemary sprigs in a pan. Remove the needles and chop them finely.
Mix 110 g of softened butter with the sugar, rosemary, and fleur de sel.
Add the flour, almond powder, and egg. Mix well and form a ball.
Let the dough rest in a cool place for at least two hours.
Preheat the oven to 180°C. Roll out the dough on a lightly floured surface, then press it into a 24-cm tart pan or ring and prick the bottom with a fork.
Bake for 10 minutes.
Roughly chop the chocolate so it melts more easily. Set aside.
In a saucepan, gently heat the cream until it comes to a boil.
Off the heat, pour the cream in two additions over the chocolate and stir until completely melted.
Add the egg. Mix well with a whisk and spread over the pre-baked tart shell.
Bake at 150°C for 20 minutes.
Let cool.
Before serving, sprinkle the tart with crystals of herbed fleur de sel Terroirs du Liban. Add a rosemary top as garnish.
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Offer sent. We hope to welcome you among our subscribers.
Would you like to support L’Orient Today?
Lebanon is in danger of collapse. We need you more than ever. By supporting us, you will allow us to continue to fulfill our mission and provide you with continuous, independent, quality information.
