苦乐参半的巧克力蛋t

做糕点在食品加工亚搏电竞机中，将3杯面粉，糖果糖，盐和香草种子脉冲脉冲。加入黄油并脉搏，直到混合物类似于粗餐。在奶油中淋上毛毛雨，直到面团开始形成。将刮在一个轻轻的面粉表面上，收集任何碎屑，然后轻轻揉捏直到面团聚在一起。拍打2个相等的磁盘，用塑料包裹并冷藏直至牢固，大约1小时。

在2张塑料包裹之间，将1片面团铺成14英寸的正方形，约1/8英寸厚。使用刀切出三个7英寸的回合。将每个回合放到一个带有可移动底部的4英寸蛋pan中，然后修剪悬垂，然后用叉子将面团刺入整个面团。重复其余的面团。冻结直到牢固，大约15分钟。

将烤箱预热至350°。在蛋shell弹纸上排成一纸，并充满馅饼重量或干豆。将壳放在大框烤盘上。烘烤20分钟，直到边缘变成金色。除去纸张和重量，然后再烘烤15至20分钟，直到贝壳变成金色。转移到架子上，完全冷却。

同时，制作焦糖在中等锅中，用水轻轻搅拌超细糖。用湿的糕点刷洗净锅的侧面以除去任何糖晶体。用中等高的热量煮至中等木质焦糖，大约8分钟。从火上取出并慢慢加入奶油（混合物会剧烈起泡）。返回热量并煮1分钟，将焦糖搅拌直至光滑。转移到碗中，冷却，然后盖上并冷藏直到冷牢固，大约2小时。

Make the fillingPut the chocolate in a heatproof medium bowl and set it over a saucepan of barely simmering water. Melt the chocolate, stirring occasionally, until smooth. Remove from the heat and let cool. In the bowl of a stand mixer fitted with the whisk, beat the egg whites with a pinch of salt at medium-high speed until stiff peaks form, about 2 minutes. Fold one-third of the beaten whites into the cooled chocolate to lighten it, then fold in the remaining whites until combined. In a clean bowl, beat the heavy cream to soft peaks. Gently fold the chocolate mixture into the whipped cream until combined. Spoon the chocolate cream into the pastry shells and smooth the tops. Chill until firm, about 1 hour.

将烤箱预热至350°。Just before serving, remove the tarts from the pans and arrange on a baking sheet. Heat for 2 to 3 minutes, until the chocolate begins to melt and the tops appear shiny. Dust the tarts liberally with cocoa powder, then transfer to plates. Put a spoonful of crème fraîche on each plate and sprinkle with turbinado sugar. Scoop some caramel alongside and serve.