Tart with cognac and white chocolate

Ingredients for Tart with cognac and white chocolate

Instructions for Tart with cognac and white chocolate

To prepare the Tart with cognac and white chocolate recipe, please follow these instructions:

Stir eggs and sugar together, but do not whip. Lubricate a round shape, about 25 cm in diameter and preferably with a loose edge. Sprinkle with rasp. Grind the hazelnuts into a almond grinder and stir them in the dough. Pour the dough into the mold and bag it at 175 degrees on the bottom groove for about 30 minutes or until the cake has got color and release the edge. Let it cool, loosen the edge and gently remove the bottom. Cut the chocolate into smaller pieces. Brush the orange in warm water, dry it and then tear the skull well. Boil the cream and let it boil for 1 min. Keep an eye on it not boiling over. Bring the chocolate into the cream and let it melt while stirring. Add the sprouts of orange peel, add the grease to the roast and add cognac. Mix it and style the chocolate cream in the fridge to give a creamy consistency. Put the nut dough on a dish and wide chocolate cream over. Keep it cold for at least 6 hours. Cut the carambole and kiwi into slices. Remove the dry from the pineapples. Decorate the pie with fruit and berries and green leaves.