"Eclairs Tart"

"You never forget a beautiful thing that you have eaten or made, cause'

Even after you eat it, it stays with you - always"

Our love for Eclairs pastry has grown with every year passing by. This is one sweet treat which has never missed the shelf of a good bakery. The chocolaty crust with the creamy filling provides contentment to your heart and soul with every bite.

So this one is my take on Eclairs with a twist.

Using the remaining pastry dough from the Spinach & cheese quiche I prepared this tart.
Keeping the originality of the choco crust & flavorsome creamy filling, the tart has its own unique flavors to offer you.

So do try this recipe & Enjoy the Dreamy Eclairs Experience !!!!

"Eclairs Tart"

Ingredients:

1 recipe pastry dough - refer to the pastry recipe in Spinach & Cheese Quiche post

For Cream Filling:

100 gms cream cheese

2 tsp sweet lime juice

1 tsp lemon juice

1 tsp rind of lemon

1 tsp rind of sweet lime

4-5 tsp sugar - powdered ( you can adjust the sugar as per taste)

For Chocolate Crust:

1 bar plain dark chocolate

3 tsp butter - softened

3-4 tsp sugar - powdered

3 tsp strong black coffee

4-5 drops vanilla essence (optional)

Preparation:

• Roll the pastry dough on a floured surface and with the help of a rolling pin layer it on the pie or tart mould. 
• Press the sides and cut out the remaining dough. Refrigerate it for 30 mins
• Heat the oven at 180*C for 10 mins. Prick the pastry dough with a fork. 
• Cover it with a baking sheer/ butter paper and fill it with beans to add weight & blind bake it for 15 mins.
• Remove the paper and beans and bake the pastry for another 20 mins till its brown and firm all over.
• Kee aside to cool . 
• In a bowl, whip the cream cheese till smooth , add sugar, lemon juice, sweet lime juice and rinds. Mix well.
• Pour it in the pastry case and let it chill for 30 mins.
• Melt chocolate in microwave or on a double boiler and let it cool
• Whip butter and sugar seperately till it becomes soft and of a smooth consistency
• Add cooled chocolate in the butter and mix well. Add black coffee and vanilla essence and mix it properly. 
• Pour over the cooled pastry and keep it back in the refrigerator for 30 mins till chocolate is firm and set.
• Before serving dust a little icing sugar on top.
• Slice & serve.

Note : If you dont like tangy or fruity flavours then you can ignore the lemon or lime juice in this recipe.