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pan"},{"term":"onion"},{"term":"orange"},{"term":"oreos"},{"term":"organic"},{"term":"oven"},{"term":"pandemic"},{"term":"pantry"},{"term":"pao"},{"term":"party"},{"term":"passover"},{"term":"peach"},{"term":"peanut"},{"term":"pear"},{"term":"pecans"},{"term":"pepero"},{"term":"peppers"},{"term":"persimmon"},{"term":"pinecones"},{"term":"pink"},{"term":"pistachio"},{"term":"pocky"},{"term":"popsicles"},{"term":"porkbelly"},{"term":"portuguese"},{"term":"pregnancy"},{"term":"president"},{"term":"pretzel"},{"term":"pride"},{"term":"profiteroles"},{"term":"prosciutto"},{"term":"pudding"},{"term":"quail"},{"term":"radish"},{"term":"raspberry"},{"term":"red bean"},{"term":"redvelvet"},{"term":"ribs"},{"term":"rice cake"},{"term":"ricewine"},{"term":"rockyroad"},{"term":"roe"},{"term":"rosemary"},{"term":"royal"},{"term":"salsa"},{"term":"saltedegg"},{"term":"savory"},{"term":"scones"},{"term":"scotchegg"},{"term":"side"},{"term":"slowcooker"},{"term":"smores"},{"term":"soba"},{"term":"soondubu"},{"term":"soups"},{"term":"soy"},{"term":"spice"},{"term":"spread"},{"term":"steamed"},{"term":"summerroll"},{"term":"superbowl"},{"term":"susangkomen"},{"term":"sushi"},{"term":"sustainable"},{"term":"sweetpotato"},{"term":"syrup"},{"term":"tahini"},{"term":"tarte"},{"term":"tiramisu"},{"term":"tomato"},{"term":"tots"},{"term":"traditional"},{"term":"trump"},{"term":"udon"},{"term":"vanilla"},{"term":"vday"},{"term":"veggies"},{"term":"vietfood"},{"term":"walnut"},{"term":"whipped"},{"term":"wholegrain"},{"term":"whoppers"},{"term":"winter"},{"term":"yams"},{"term":"zucchini"}],"title":{"type":"text","$t":"Miss Hangrypants"},"subtitle":{"type":"html","$t":"A general surgery resident getting through residency one cookie at a time"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"http:\/\/www.misshangrypants.com\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/-\/tart?alt=json-in-script\u0026max-results=5"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.misshangrypants.com\/search\/label\/tart"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Miss Hangrypants"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02442963694611177914"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"4"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"5"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-3604763622536298444.post-5896547275082119103"},"published":{"$t":"2020-06-12T07:58:00.000-04:00"},"updated":{"$t":"2020-06-26T05:30:40.870-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"coffee"},{"scheme":"http://www.blogger.com/atom/ns#","term":"custard"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dalgona"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"meringue"},{"scheme":"http://www.blogger.com/atom/ns#","term":"shortbread"},{"scheme":"http://www.blogger.com/atom/ns#","term":"tart"}],"title":{"type":"text","$t":"Dalgona Coffee Custard Meringue Tart"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\nFinally posting my tart recipe! I submitted this to our department cookbook competition and won. Yay! I became so obsessed with the tiktok craze dalgona coffee and had to experiment putting it into desserts. I'm still making dalgona coffee at work!\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEinTltILQcpyu1_DxTpKICC2j_hBKD6bgxGlR8nbcJzbd8bP5FRYIhtSDknGgAxa71QF_aRncoUd8FE3MNcczNyfP8cg0yhRUCdZaLX-by9NuJGAVoEw2i3FDF8_WccJlYMXQxq-CnplRo\/s1600\/DSC09104+copy.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1229\" data-original-width=\"1600\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEinTltILQcpyu1_DxTpKICC2j_hBKD6bgxGlR8nbcJzbd8bP5FRYIhtSDknGgAxa71QF_aRncoUd8FE3MNcczNyfP8cg0yhRUCdZaLX-by9NuJGAVoEw2i3FDF8_WccJlYMXQxq-CnplRo\/s1600\/DSC09104+copy.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjJ5sF6GvqYplahXZGBeDFkK7Z-lo-OLqh0pJyCznwHJsbNqgQai96EkBePVWsHZwx3VgkgRNhOg8PLzxn1sEJgBKjymmDP-5fX5gND6phNlY-uZJxGaBdQ86-VMHeFdGMwx7vmMRuExzs\/s1600\/DSC09101+copy.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em; text-align: center;\"\u003E\u003Cimg border=\"0\" data-original-height=\"1411\" data-original-width=\"1600\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjJ5sF6GvqYplahXZGBeDFkK7Z-lo-OLqh0pJyCznwHJsbNqgQai96EkBePVWsHZwx3VgkgRNhOg8PLzxn1sEJgBKjymmDP-5fX5gND6phNlY-uZJxGaBdQ86-VMHeFdGMwx7vmMRuExzs\/s1600\/DSC09101+copy.jpg\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Ch3\u003E\nDalgona Coffee Custard Meringue Tart\u003C\/h3\u003E\nmakes one 8-9\" tart\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EShortbread base\u003C\/b\u003E\u003Cbr \/\u003E\n1 cup flour\u003Cbr \/\u003E\n1\/8 tsp salt\u003Cbr \/\u003E\n1\/3 cup powdered sugar\u003Cbr \/\u003E\n2 tsp finely ground instant coffee\u003Cbr \/\u003E\n1 stick (1\/2 cup) cold unsalted butter, cut into small cubes\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ECoffee Custard + Meringue\u003C\/b\u003E\u003Cbr \/\u003E\n1\/2 cup sugar\u003Cbr \/\u003E\n3 tbsp flour\u003Cbr \/\u003E\n2\/3 cup half and half\u003Cbr \/\u003E\n2 tsp instant coffee or espresso\u003Cbr \/\u003E\n2\/3 cup brewed strong coffee\u003Cbr \/\u003E\n2 egg yolks, lightly beaten\u003Cbr \/\u003E\n3 tbsp butter, in cubes\u003Cbr \/\u003E\n1 tsp vanilla extract\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n2 egg whites\u003Cbr \/\u003E\npinch of salt\u003Cbr \/\u003E\n1\/4 tsp cream of tartar\u003Cbr \/\u003E\n4 tbsp granulated sugar\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EDalgona coffee whip\u003C\/b\u003E\u003Cbr \/\u003E\n2 tbsp instant coffee\u003Cbr \/\u003E\n2 tbsp granulated sugar\u003Cbr \/\u003E\n2 tbsp hot water\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cul\u003E\n\u003Cli\u003E\u003Cb\u003EShortbread crust:\u0026nbsp;\u003C\/b\u003E\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003Col\u003E\n\u003Cli\u003EBu\u003Cspan style=\"font-family: inherit;\"\u003Etter\u0026nbsp;\u003Ca data-saferedirecturl=\"https:\/\/www.google.com\/url?q=https:\/\/wikibuy.com\/p\/farberware-nonstick-bakeware-9-i\/96FTXFFMXN\u0026amp;source=gmail\u0026amp;ust=1593250152538000\u0026amp;usg=AFQjCNFcvXLi1L1SrYwVdxE3jM5FxTp70A\" href=\"https:\/\/wikibuy.com\/p\/farberware-nonstick-bakeware-9-i\/96FTXFFMXN\" style=\"background-color: white; color: #1155cc; text-align: justify;\" target=\"_blank\"\u003E8-9\" tart pan\u003C\/a\u003E. In a\u003C\/span\u003E large food processor, pulse together flour, instant coffee, salt and powdered sugar to mix.\u0026nbsp;\u003C\/li\u003E\n\u003Cli\u003EScatter cold butter and pulse continuously until dough comes together into large clumps. The mixture does became very loose and sandy before dough starts to clump together\u003C\/li\u003E\n\u003Cli\u003EDump dough clumps into your tart pan and using your fingertips, press dough up the sides of the pan thinly (especially in corners where it tends to get thick) and spread to cover the bottom too. Use the back of your spoon to smooth the surface\u003C\/li\u003E\n\u003Cli\u003EUsing a fork, pierce bottom of the crust several times. Cover and place in freezer for 15 mins or in the fridge overnight to chill\u003C\/li\u003E\n\u003Cli\u003EPreheat oven to 425F and bake crust for 10-12 minutes or until slightly golden brown. Allow to cool completely\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003Cul\u003E\n\u003Cli\u003E\u003Cb\u003ECoffee Custard + meringue:\u003C\/b\u003E\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003Col\u003E\n\u003Cli\u003EPreheat oven to 375F. In a medium saucepan on medium heat, mix together sugar, flour, salt, instant coffee and stir in half\/half and hot coffee. Cook until slightly thickened while whisking constantly (about 3-5mins)\u003C\/li\u003E\n\u003Cli\u003EIn a small bowl with the egg yolks, add a few tbsps of the hot coffee mixture to temper the eggs and quickly stir to prevent curdling\/cooking. Then add the egg yolks to the saucepan and cook for 2 minutes.\u003C\/li\u003E\n\u003Cli\u003ERemove from heat and stir in butter and vanilla extract until well incorporated\u003C\/li\u003E\n\u003Cli\u003EPour\/spread into your cooked tart crust and bake in oven for 10 mins\u003C\/li\u003E\n\u003Cli\u003EFor the meringue: using an electric whisk\/mixer, beat egg whites until foamy. Add salt, cream of tartar and then beat sugar in 1 tbsp at a time until meringue is stiff and shiny. Spread or pipe over the baked tart filling (ok if warm)\u003C\/li\u003E\n\u003Cli\u003EYou can use a kitchen torch to scorch meringue or place in oven also at 375F for 5-10 minutes until lightly golden. Allow baked tart to cool to room temp and then into the fridge to firm up for an hour\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003Cdiv\u003E\n\u003Cul\u003E\n\u003Cli\u003E\u003Cb\u003EDalgona coffee whip:\u003C\/b\u003E\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003Col\u003E\n\u003Cli\u003EThis is to be made before serving as it can deflate throughout the day due to the water content. You can also eliminate the water and whisk only instant coffee + 1 tbsp sugar to half the meringue batter and bake at step 6 above.\u0026nbsp;\u003C\/li\u003E\n\u003Cli\u003EIf making before serving with water: In a medium bowel, stir hot water with instant coffee and sugar. Using an electric whisk, beat until light tan\/brown, stiff and can hold it's peak. Pipe in between meringue on tart\u0026nbsp;\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.misshangrypants.com\/feeds\/5896547275082119103\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.misshangrypants.com\/2020\/06\/dalgona-coffee-custard-meringue-tart.html#comment-form","title":"48 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/5896547275082119103"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/5896547275082119103"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.misshangrypants.com\/2020\/06\/dalgona-coffee-custard-meringue-tart.html","title":"Dalgona Coffee Custard Meringue Tart"}],"author":[{"name":{"$t":"Miss Hangrypants"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02442963694611177914"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEinTltILQcpyu1_DxTpKICC2j_hBKD6bgxGlR8nbcJzbd8bP5FRYIhtSDknGgAxa71QF_aRncoUd8FE3MNcczNyfP8cg0yhRUCdZaLX-by9NuJGAVoEw2i3FDF8_WccJlYMXQxq-CnplRo\/s72-c\/DSC09104+copy.jpg","height":"72","width":"72"},"thr$total":{"$t":"48"}},{"id":{"$t":"tag:blogger.com,1999:blog-3604763622536298444.post-876577638840563645"},"published":{"$t":"2015-11-06T17:54:00.000-05:00"},"updated":{"$t":"2015-11-06T17:54:20.686-05:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"custard"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"egg"},{"scheme":"http://www.blogger.com/atom/ns#","term":"matcha"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pastry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"portuguese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"sweet"},{"scheme":"http://www.blogger.com/atom/ns#","term":"tart"}],"title":{"type":"text","$t":"Matcha Portuguese Egg Tarts"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nWoo, I'm done with internal med. Medicine was a tough two months. I feel like I need 4 holidays before I start school again :P. I did feel pretty fatigued and didn't have time to do anything, but study and go to work. I survived on purple sweet potatoes and granola bars. Seriously, every meal had so much fiber and I hardly drank any water since we had long rounds... can you imagine how my belly felt??!! I did get really burned out (and constipated :\\), so it has taken a bit of time to starting blogging again. But in hindsight, I guess I did enjoy medicine. I think that's how I feel about just anything... like baking a 5 layer cake, riding rollercoasters, spending time with my brother haha...\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj91uKeb9WLG4csAn1CY5lXZUHI-JE4Ec3oX2vv90WN43od5X0sYNTex3BPQAcYw0R-DnE0Ht0eXsQoh5wdnge0vWvG6yryrypQPlr8Qsn9F6Oqqs0dOyb3hTdMQ85qBqLjA7dX1XMyCq8\/s1600\/matcha+tarts+3.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj91uKeb9WLG4csAn1CY5lXZUHI-JE4Ec3oX2vv90WN43od5X0sYNTex3BPQAcYw0R-DnE0Ht0eXsQoh5wdnge0vWvG6yryrypQPlr8Qsn9F6Oqqs0dOyb3hTdMQ85qBqLjA7dX1XMyCq8\/s1600\/matcha+tarts+3.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\nNow I'm on neurology! I'm actually just writing up this post after brain cutting lab. The knives literally looked like cake knives and I thought, wow, I'm making cake brain layers! And then I remembered I owned a blog and should probably update it :\/\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEguYS916muFIBbu4Tw0e0mRpHO-KFZ_6x8-QB0a3K1l634hbbXFtKY2FU2jSBv6oZk9VP3EAi_n5Mt1DENfXUrKOjd6sHg830t__sp_NK2eHf1145AC-6cXeif5W0scFYVU8zVRhDKFBMY\/s1600\/matcha+tarts+1.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEguYS916muFIBbu4Tw0e0mRpHO-KFZ_6x8-QB0a3K1l634hbbXFtKY2FU2jSBv6oZk9VP3EAi_n5Mt1DENfXUrKOjd6sHg830t__sp_NK2eHf1145AC-6cXeif5W0scFYVU8zVRhDKFBMY\/s1600\/matcha+tarts+1.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\nGrowing up in Hong Kong, I ate unlimited egg and Portuguese egg tarts. \u0026nbsp;Macau is about an hour away and I would eat these tarts all day long. Also, because I couldn't gamble, so all I did was eat :P. I gussied up these tarts with some matcha custard instead and the combination of flaky crust and silky smooth custard is to die for.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjPZcIOgSk95GaLj-j6sJqEakRI5EJ1gxDOV3B_LG6_9xJjZVpTC_m8bP2aSb3Hu8ftr44if9GGhyXf3DpMZu-WJpf1HS0NW1WcQlW475HP2b8j5bU9au4PPtVxAa8AHFLaGkUnx8c2duo\/s1600\/matcha+tart+last.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjPZcIOgSk95GaLj-j6sJqEakRI5EJ1gxDOV3B_LG6_9xJjZVpTC_m8bP2aSb3Hu8ftr44if9GGhyXf3DpMZu-WJpf1HS0NW1WcQlW475HP2b8j5bU9au4PPtVxAa8AHFLaGkUnx8c2duo\/s1600\/matcha+tart+last.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cb\u003E\u003Cspan style=\"font-size: large;\"\u003EMatcha Portuguese Egg Tarts\u003C\/span\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-size: x-small;\"\u003E\u003Ci\u003Eadapted from \u003Ca href=\"http:\/\/www.bbcgoodfood.com\/recipes\/1812636\/portugese-custard-tarts\" target=\"_blank\"\u003Ebbcgoodfood\u003C\/a\u003E\u003C\/i\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-size: x-small;\"\u003E\u003Ci\u003Emakes 12 tarts\u003C\/i\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n2 Egg yolks\u003Cbr \/\u003E\n1 Egg\u003Cbr \/\u003E\n2 Tablespoons Flour\u003Cbr \/\u003E\n1 Teaspoon Vanilla extract\u003Cbr \/\u003E\n½ Cup Sugar\u003Cbr \/\u003E\n1½ Teaspoon Matcha powder\u003Cbr \/\u003E\n1½ Cup Half and half\u003Cbr \/\u003E\n1 Puff pastry sheet\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhOaPC0SXw_CHzinsPqJ5fD0Hj_G3i8loU6rkI12bIWAHg0tXYBkmOoLXtDghjoXBuiLAD-ECkFu8rgVyuckGeIja4zj_GcDyO3uoz7L2kY3gTz22ZEE50c1NZjMT4-8pHZ0us07bsJaH4\/s1600\/1-matcha+portuguese+custard+tarts.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhOaPC0SXw_CHzinsPqJ5fD0Hj_G3i8loU6rkI12bIWAHg0tXYBkmOoLXtDghjoXBuiLAD-ECkFu8rgVyuckGeIja4zj_GcDyO3uoz7L2kY3gTz22ZEE50c1NZjMT4-8pHZ0us07bsJaH4\/s1600\/1-matcha+portuguese+custard+tarts.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Col\u003E\n\u003Cli\u003EWhisk egg yolks\/egg, sugar, flour, matcha in small pot\u003C\/li\u003E\n\u003Cli\u003EGradually whisk in half and half and vanilla extract until smooth. Put on medium heat and whisk until it it is very warm but not hot (not thick)\u003C\/li\u003E\n\u003Cli\u003EPreheat oven to 400F. Thaw 1 sheet of frozen pastry dough for 20mins. Cut in half and stack on top of each other. Should be 12cm in width\u003C\/li\u003E\n\u003Cli\u003ELightly flour surface. Roll up tightly. If it cracks, leave to thaw more\u003C\/li\u003E\n\u003Cli\u003EUse a ruler and indent dough every 1cm and you should have 12 slices\u003C\/li\u003E\n\u003Cli\u003EFlour surface again and a rolling pin. Roll dough to about 10cm circles\u003C\/li\u003E\n\u003Cli\u003EPress into greased muffin tin. Pour runny custard into it (I strained the custard to get rid of lumps and to make it super smooth). Bake for 12-15mins or until pastry is golden and some burnt sugar spots appear\u003C\/li\u003E\n\u003Cli\u003ECool in pan and transfer to wire rack. Serve warm or cold. Can keep in fridge for few days.\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003C\/div\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.misshangrypants.com\/feeds\/876577638840563645\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.misshangrypants.com\/2015\/11\/matcha-portuguese-egg-tarts.html#comment-form","title":"20 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/876577638840563645"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/876577638840563645"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.misshangrypants.com\/2015\/11\/matcha-portuguese-egg-tarts.html","title":"Matcha Portuguese Egg Tarts"}],"author":[{"name":{"$t":"Miss Hangrypants"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02442963694611177914"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj91uKeb9WLG4csAn1CY5lXZUHI-JE4Ec3oX2vv90WN43od5X0sYNTex3BPQAcYw0R-DnE0Ht0eXsQoh5wdnge0vWvG6yryrypQPlr8Qsn9F6Oqqs0dOyb3hTdMQ85qBqLjA7dX1XMyCq8\/s72-c\/matcha+tarts+3.jpg","height":"72","width":"72"},"thr$total":{"$t":"20"}},{"id":{"$t":"tag:blogger.com,1999:blog-3604763622536298444.post-8928104179663128236"},"published":{"$t":"2014-01-29T13:11:00.001-05:00"},"updated":{"$t":"2015-07-31T00:09:11.520-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"chinese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"chinese new year"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cny"},{"scheme":"http://www.blogger.com/atom/ns#","term":"custard"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"egg"},{"scheme":"http://www.blogger.com/atom/ns#","term":"hongkong"},{"scheme":"http://www.blogger.com/atom/ns#","term":"newyear"},{"scheme":"http://www.blogger.com/atom/ns#","term":"snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"tart"}],"title":{"type":"text","$t":"Hong Kong Egg Tarts"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\nChinese New Year is one of my favorite holidays. Mostly because I get gobs of money from everyone in my family and from all my friend's parents too. You get to buy new clothes for the new year. There is exorbitant amounts of good food. Omgee I miss Asia so much! Now that I'm here, I get zero money and zero new things :'(\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI decided to make these egg tarts...but... it was kind of a disaster. I mean the custard came out wonderfully. The pastry not so much. I definitely overworked the dough and I could already tell it pretty elastic and not butter. But I couldn't be bothered to re do it (serious inertia problems). \u0026nbsp;If you do make these, I think a good buttery pie dough for the bottom would also work really well.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHappy New Year of the\u003Cspan style=\"font-family: inherit;\"\u003E\u0026nbsp;Horse!\u0026nbsp;\u003Cspan style=\"background-color: white; line-height: 16.1200008392334px;\"\u003E新年快乐!!\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\n\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh9e0sWdIcQbZyF3ZKNVf4bwSW89GU_IcWKtkVF029ev_BOuNGdwKHgQ0TvS1o1teXH9USHh8Q0M2TuGTrHyX7FOYTMwWvfvXXLEUEguvlYhGh_hg4Zc4SIoXe-pwWdNSnr6KyDhgROfFY\/s1600\/eggtart1.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh9e0sWdIcQbZyF3ZKNVf4bwSW89GU_IcWKtkVF029ev_BOuNGdwKHgQ0TvS1o1teXH9USHh8Q0M2TuGTrHyX7FOYTMwWvfvXXLEUEguvlYhGh_hg4Zc4SIoXe-pwWdNSnr6KyDhgROfFY\/s1600\/eggtart1.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\n\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh_IGsg22WNgUxxvRgNXTqcfFgQ3JFTRZC6wdZ1U7fhD_0EfPMJgXvs6uhctU-yRsEqPJSRAz-vRDGG3y-VXekUsD-Ac8EQOn7SrKIGsctJFvOm-pfOJenkPERi8VuIGlwd9yLIoK388pk\/s1600\/bitten+eggtart.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh_IGsg22WNgUxxvRgNXTqcfFgQ3JFTRZC6wdZ1U7fhD_0EfPMJgXvs6uhctU-yRsEqPJSRAz-vRDGG3y-VXekUsD-Ac8EQOn7SrKIGsctJFvOm-pfOJenkPERi8VuIGlwd9yLIoK388pk\/s1600\/bitten+eggtart.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Ch2\u003E\u003Cspan style=\"font-family: inherit; font-size: large;\"\u003EHong Kong Egg Tarts (\u003Cspan style=\"background-color: white; line-height: 16.1200008392334px;\"\u003E蛋挞)\u003C\/span\u003E\u003C\/span\u003E\u003C\/h2\u003E\u003Cspan style=\"font-size: x-small;\"\u003E\u003Ci\u003Eadapted from\u0026nbsp;\u003Ca href=\"http:\/\/wendyinkk.blogspot.sg\/2008\/04\/egg-tarts.html\" target=\"_blank\"\u003ETable for 2\u003C\/a\u003E\u0026nbsp;\u003C\/i\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cspan style=\"font-size: x-small;\"\u003E\u003Ci\u003Emakes a dozen mini tarts\u003C\/i\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EPastry\u003C\/b\u003E\u003Cbr \/\u003E\n250g Plain flour\u003Cbr \/\u003E\n2 tbsp castor sugar\u003Cbr \/\u003E\n1 egg yolk\u003Cbr \/\u003E\n150g butter\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003ECustard filling\u003C\/b\u003E\u003Cbr \/\u003E\n2\/3 cup sugar\u003Cbr \/\u003E\n2\/3 cup boiling water\u003Cbr \/\u003E\n4 eggs, lightly beaten\u003Cbr \/\u003E\n1 cup milk\u003Cbr \/\u003E\n1\/2 tsp vanilla\u003Cbr \/\u003E\n1\/4 tsp salt\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Col\u003E\u003Cli\u003EIn a food processor, whirl butter with egg yolk and sugar\u003C\/li\u003E\n\u003Cli\u003EAdd flour and mix well. (may need to add more if it feels sticky, but don't go crazy)\u003C\/li\u003E\n\u003Cli\u003ERoll into a tube, wrap in plastic wrap and refrigerate for at least 1 hour - overnight\u003C\/li\u003E\n\u003Cli\u003ECut dough into 12 equal pieces, and roll out to 5-10\" circles between 2 sheets of parchment paper\u003C\/li\u003E\n\u003Cli\u003ELine your tart molds and repeat for the rest of them. Refrigerate until you need to fill them up\u003C\/li\u003E\n\u003Cli\u003E\u003Cb\u003ECustard\u003C\/b\u003E: melt sugar in hot water, add milk to cool it, salt and vanilla. Add the eggs in too\u003C\/li\u003E\n\u003Cli\u003EStrain the custard twice. Super important to get a delicate custard!\u003C\/li\u003E\n\u003Cli\u003EPour into the cold tart crust\u003C\/li\u003E\n\u003Cli\u003EBake at 355F for 25-30 mins\u003C\/li\u003E\n\u003C\/ol\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhbB7fwIs_alXLbqQSMmqdjh3rn7VFUjcg-VR0VCXYNjwRmpzG2jVv5acN1amLLXcNFK_JJyIbu-XJmsfaTpa5wvQdd0shA_o46sRCr10oQUhRicoO4POSVJ4n2YVfBfsOrB9P0lYIAN18\/s1600\/egg1.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhbB7fwIs_alXLbqQSMmqdjh3rn7VFUjcg-VR0VCXYNjwRmpzG2jVv5acN1amLLXcNFK_JJyIbu-XJmsfaTpa5wvQdd0shA_o46sRCr10oQUhRicoO4POSVJ4n2YVfBfsOrB9P0lYIAN18\/s1600\/egg1.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.misshangrypants.com\/feeds\/8928104179663128236\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.misshangrypants.com\/2014\/01\/hong-kong-egg-tarts.html#comment-form","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/8928104179663128236"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/8928104179663128236"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.misshangrypants.com\/2014\/01\/hong-kong-egg-tarts.html","title":"Hong Kong Egg Tarts"}],"author":[{"name":{"$t":"Miss Hangrypants"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02442963694611177914"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh9e0sWdIcQbZyF3ZKNVf4bwSW89GU_IcWKtkVF029ev_BOuNGdwKHgQ0TvS1o1teXH9USHh8Q0M2TuGTrHyX7FOYTMwWvfvXXLEUEguvlYhGh_hg4Zc4SIoXe-pwWdNSnr6KyDhgROfFY\/s72-c\/eggtart1.jpg","height":"72","width":"72"},"thr$total":{"$t":"7"}},{"id":{"$t":"tag:blogger.com,1999:blog-3604763622536298444.post-385194416195765402"},"published":{"$t":"2013-11-29T10:28:00.000-05:00"},"updated":{"$t":"2015-07-31T00:08:42.133-04:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"ganache"},{"scheme":"http://www.blogger.com/atom/ns#","term":"tart"},{"scheme":"http://www.blogger.com/atom/ns#","term":"tarte"},{"scheme":"http://www.blogger.com/atom/ns#","term":"thanksgiving"}],"title":{"type":"text","$t":"Chocolate Ganache Tart"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\nHappy Belated Thanksgiving! I hope everyone ate until their buttons popped off their pants and have now settled into some expandable sweatpants and onesies. I am still feeling like a beached whale! I'm so lucky to have such amazing friends who can really whip up some superb dishes. There were some home-made cranberry sauce, green bean casserole, cornbread stuffing, bacon mac and cheese, fluffy mashed potatoes etc... I'm feeling kind of full just listing them out. I ate until my stomach was pushing against my diaphragm...no space left for breathing :\/\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe dessert line up was spectacular too. Pumpkin cheesecake, fudge-y brownies, a chocolate tart, all smothered with freshly whipped bourbon whip cream. I don't think I can eat until next Thanksgiving...\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nA picture of our Thanksgiving spread\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjHQfIJg-2FVyR1jdL592mxNXVlPuCiQ1gvtjKnCKd8DWmlL8DsVK1Xuu9OXRL3LVHUZT7cIgXfiROlACLMJ2b6q1NNrGIdjUwClsdfaH5RX2s85VPcv4Yk4oNCZA4UBP4rTCQaMwjnUQ8\/s1600\/DSC01640.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjHQfIJg-2FVyR1jdL592mxNXVlPuCiQ1gvtjKnCKd8DWmlL8DsVK1Xuu9OXRL3LVHUZT7cIgXfiROlACLMJ2b6q1NNrGIdjUwClsdfaH5RX2s85VPcv4Yk4oNCZA4UBP4rTCQaMwjnUQ8\/s1600\/DSC01640.JPG\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhCwox0PJPWyMXiRim1ILv_D-ACZr67N-hWCIZuG4OejLzS87Y36bhvutgKQsuWg1VeWGe3N7Yd6EpMuQOvT8rJe_YMu2R_oQBjC-KK1Hoj7Lqnl_aXDs-M1Tcmbabjj0BAwRr2e-BViwY\/s1600\/tartfinallll.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhCwox0PJPWyMXiRim1ILv_D-ACZr67N-hWCIZuG4OejLzS87Y36bhvutgKQsuWg1VeWGe3N7Yd6EpMuQOvT8rJe_YMu2R_oQBjC-KK1Hoj7Lqnl_aXDs-M1Tcmbabjj0BAwRr2e-BViwY\/s1600\/tartfinallll.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgLGuVOJGoeRs6MHfzQJgACXd10tqnU4zBWEXjgIwaKqtIpVWGwYPPEagvVi_ABXgdu_0DazVW-U3ufIE_AVdk9eWed2m3NJ9KLAa2tLo1954yiezu3HBPlQFKT23nUFT_6cb2mkQ_Sd2g\/s1600\/foodgawk.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgLGuVOJGoeRs6MHfzQJgACXd10tqnU4zBWEXjgIwaKqtIpVWGwYPPEagvVi_ABXgdu_0DazVW-U3ufIE_AVdk9eWed2m3NJ9KLAa2tLo1954yiezu3HBPlQFKT23nUFT_6cb2mkQ_Sd2g\/s1600\/foodgawk.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\n\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhvEH-PKqe1hC0RbMRg_uuYQ1tVJksVMPNqb_YjdqtPJLF8tq1VN7q2M50f_-ZFoA_OGOOFhDIOD0mdOEn7tYQqoJmsKJfSXrSWRjavAD5T6ZdoYcu8r5p1pSk8OHSFcq2HSuS9YovJwN4\/s1600\/tart1.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhvEH-PKqe1hC0RbMRg_uuYQ1tVJksVMPNqb_YjdqtPJLF8tq1VN7q2M50f_-ZFoA_OGOOFhDIOD0mdOEn7tYQqoJmsKJfSXrSWRjavAD5T6ZdoYcu8r5p1pSk8OHSFcq2HSuS9YovJwN4\/s1600\/tart1.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\n\u003Ch3\u003E\u003Cb\u003EChocolate Ganache Tart\u003C\/b\u003E\u003C\/h3\u003E\u003Cspan style=\"font-size: x-small;\"\u003E\u003Ci\u003EMakes a 9\" tart\u003C\/i\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cb\u003EIngredients\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cb\u003EFrench Shortbread Tart Shell\u003C\/b\u003E\u003Cbr \/\u003E\n6 tbsp butter, cut into pieces\u003Cbr \/\u003E\n1 tbsp oil\u003Cbr \/\u003E\n3 tbsp water\u003Cbr \/\u003E\n1 tbsp sugar\u003Cbr \/\u003E\n1\/8 tsp salt\u003Cbr \/\u003E\n1 cup flour\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EChocolate Ganache\u003C\/b\u003E\u003Cbr \/\u003E\n2\/3 cup heavy cream\u003Cbr \/\u003E\n1 tsp vanilla extract\u003Cbr \/\u003E\n8 oz good quality bittersweet chocolate, chopped into pieces\u003Cbr \/\u003E\n2 tbsp butter, chopped into pieces\u003Cbr \/\u003E\n1 tbsp sugar\u003Cbr \/\u003E\n1\/8 tsp salt\u003Cbr \/\u003E\n2 large egg yolks\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cul\u003E\u003Cli\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Ci\u003EFor the shell\u003C\/i\u003E: Set oven to 410F. In a medium saucepan, add butter, oil, sugar and salt and melt at low-medium heat\u003C\/span\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cspan style=\"font-family: inherit;\"\u003EOnce the butter bubbles and browns around the edges, remove from heat and dump flour and stir quickly.\u003C\/span\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cspan style=\"font-family: inherit;\"\u003EThe dough should pull away and stick to the sides. Put in your tart pan and spread it out with a spatula. When its not too hot, palm the dough to the bottom and push onto the sides, covering the entire tart pan. Bake for 10-15 mins or until golden (not brown, because we have to bake it again)\u003C\/span\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cspan style=\"font-family: inherit;\"\u003EFor the filling: Reduce oven temp to 325F. Heat heavy cream and vanilla at low-med heat until it bubbles at the edges, remove from heat and pour over chopped chocolate and butter. Let it melt for a bit before stirring.\u003C\/span\u003E\u003C\/li\u003E\n\u003Cli style=\"text-align: left;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003EWhisk in sugar and salt and make sure everything is nice and smooth. Beat the egg yolks in a small bowl with 1 tbsp of heavy cream, add a spoon of the ganache to whisk and temper the egg yolks.\u003C\/span\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cspan style=\"font-family: inherit;\"\u003EAdd the egg yolks into the ganache and blend well.\u003C\/span\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cspan style=\"font-family: inherit;\"\u003EPour into the tart shell, level with a spatula and stick it in the oven for 5 mins, just to set. It should still be wobbly when you take it out but if it will set after 2 hours at room temp or in the fridge for 30 mins.\u003C\/span\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cspan style=\"font-family: inherit;\"\u003EBefore serving, let it sit outside for 20 mins (nobody wants to eat a chocolate bar). Serve with homemade whipped cream! \u0026nbsp;\u003C\/span\u003E\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjRJ5DT78zIeB9oy5uaXPi6zZ5yZ7NQHvr_aGYRHdOrRWG3t_AoOl5SPNf3z-iGi72lk6SLVYnYUGwPAnEXW2zhi8d0ym7F8_QFHReIDRlIsHFWhqGiICk_O_6d6j_x622cZjywj3kfuow\/s1600\/justedit.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjRJ5DT78zIeB9oy5uaXPi6zZ5yZ7NQHvr_aGYRHdOrRWG3t_AoOl5SPNf3z-iGi72lk6SLVYnYUGwPAnEXW2zhi8d0ym7F8_QFHReIDRlIsHFWhqGiICk_O_6d6j_x622cZjywj3kfuow\/s1600\/justedit.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/www.misshangrypants.com\/feeds\/385194416195765402\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.misshangrypants.com\/2013\/11\/chocolate-ganache-tart.html#comment-form","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/385194416195765402"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/3604763622536298444\/posts\/default\/385194416195765402"},{"rel":"alternate","type":"text/html","href":"http:\/\/www.misshangrypants.com\/2013\/11\/chocolate-ganache-tart.html","title":"Chocolate Ganache Tart"}],"author":[{"name":{"$t":"Miss Hangrypants"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/02442963694611177914"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjHQfIJg-2FVyR1jdL592mxNXVlPuCiQ1gvtjKnCKd8DWmlL8DsVK1Xuu9OXRL3LVHUZT7cIgXfiROlACLMJ2b6q1NNrGIdjUwClsdfaH5RX2s85VPcv4Yk4oNCZA4UBP4rTCQaMwjnUQ8\/s72-c\/DSC01640.JPG","height":"72","width":"72"},"thr$total":{"$t":"0"}}]}});