Chocolate Tart

A divine chocolate tart that melts in your mouth, with the only downside being that it disappears too quickly.

Details

  • Preparation Time: 115 minutes
  • Cooking Time: 55 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

  • pieces Butter, unsalted

  • pieces Cocoa, powdered, unsweetened

Shortcrust pastry

  • 150 g Butter, unsalted

  • 1 bag Sugar, white

  • 80 g Sugar, white

  • 250 g Wheat flour, white, multi-purpose

  • 25 g Nuts, almonds

  • 1 piece Egg, egg yolk, fresh

  • 1 spoon Sour cream

  • 1 spoon Water

chocolate cream

  • 400 g chocolate, dark

  • 260 ml Sweet cream

  • 120 ml Milk, whole milk

  • 2 piece Egg, fresh

Steps

  1. In a bowl with an electric mixer, cream together softened butter and sugar (regular and vanilla). Sift flour over the mixture and slowly mix it in along with ground almonds. Then add the egg yolk, sour cream, and a tablespoon of cold water, and mix everything well until you get a uniform dough. Shape the dough into a ball, flatten it into a disk, wrap it in plastic wrap, and refrigerate for 1 hour to firm up and cool.

  2. Grease a round tart pan (24 cm in diameter) with butter and dust it with flour (remove any excess flour). Roll out the dough on a floured surface to 0.5 cm thickness and carefully transfer it to the pan. Gently press it into the bottom and sides of the pan with your fingers, then use a rolling pin to firmly press over the edges to trim off excess dough and create a neat edge. Prick the bottom of the dough with a fork in several places, then cover it with plastic wrap and refrigerate for 30 minutes to cool.

  3. Preheat the oven to 180°C (356°F). Take the pan with the dough out of the refrigerator and remove the plastic wrap. Place a piece of parchment paper (or aluminum foil) over the dough and spread dry beans (or baking beads) on top. Bake the pan in the preheated oven for 10 minutes, then remove it, take out the beans and paper, and bake for another 7 to 8 minutes. When the dough turns a nice golden brown, remove the pan from the oven and lower the oven temperature to 130°C (266°F).

  4. While the dough is baking, prepare the chocolate filling. Chop the chocolate into small pieces and place them in a bowl. Heat milk and cream in a saucepan on the stove. Just before it boils, remove the saucepan from the heat and pour the hot liquid over the chocolate. Wait for 1 minute, then whisk thoroughly with a hand whisk until smooth. Mix in the beaten eggs.

  5. Take the pan with the partially baked dough and pour the chocolate filling into it. Gently shake the pan to evenly distribute the filling and smooth the top. Bake the tart in the preheated oven for another 30 to 35 minutes.

  6. Let the baked tart cool in the pan for about 30 minutes, then transfer it to a wire rack and cool for another 1 to 2 hours before serving. Dust the cooled tart with cocoa powder, cut it into desired-sized pieces, and serve on plates.

Nutrition Information (Per 100g)

  • Calories: 448.3 kcal
  • Fat: 25.13 g
    • Saturated Fat: 14.06 g
  • Carbohydrates: 47.35 g
    • Sugars: 24.58 g
  • Protein: 5.81 g
  • Fiber: 3.27 g