Chocolate tart

: Recipes

Chocolate tart

Mmhhh chocolate tart. Our fascination for chocolate is of course also reflected in our cakes, tarts and gateaus. Thus, the chocolate tart is an absolute highlight that can not only be enjoyed at home but in the nice atmosphere at Café Anna with a cup of coffee. Boastful, chocolatey and just delicious!

Time required:
Dough freeze for 2 hours or over night
baking time: 20 min
ganache approx. 30 min - 1h

Ingredients

Chocolate shortcrust

150g butter
80g icing sugar
225g flour
20g cocoa powder
1 egg
30g grated almonds
1 pinch of salt

Moelleux au chocolat

70g dark chocolate
60g sugar
30g whipped cream
1 egg
3g vanilla paste or vanilla bean
1 pinch of salt
50g soft butter
25g flour

Chocolate ganache

140g whipped cream
20g creamy honey
120g dark chocolate

Preparation

Shortcrust

For the shortcrust, put together icing sugar, flour, grated almonds, salt and cocoa powder in a bowl. Cut the cold butter into little pieces and add them to the dry ingredients. Afterwards, mix until the butter has divided into very small pieces (sablage).

Add the egg and mix again until the mass becomes an emulsion. Knead the dough again, put it into a clingwrap and for mimimum 2 hours or over night into the fridge.

Moelleux au Chocolat

Melt the chocolate in a water bath and hold ready. Mix egg, vanilla, sugar, whipped cream and salt in a cooking machine. Afterwards, add the melted chocolate and the soft butter. Finally, add the sieved flour.

Take out the shortcrust from the fridge and roll it out to a thickness of 3 mm on a floured surface. Outlay the tartelette rings or the tart ring with the dough. If the dough gets too soft, it can be put in the fridge or freezer in the meantime to cool it down. Cut off any overlaying dough and penetrate the dough base with a fork.

Bake the tartelettes in the pre heated oven at 175°C for 10 minutes. Afterwards, fill the Moelleux au Chocolat in every tartelette or tarte. Attention: The tartes should not become too full. Bake them for another 10 minutes, put it out of the oven and let it cool down.

Ganache

Chop the chocolate and put it into a bowl. Cook the whipped cream with the creamy honey in a pot. Put the hot whipped cream over the chocolate and emulsify them with an egg whip without letting air get in.

Afterwards, fill this ganache over the cool tartes until the edge. Let the tartes cool down again until the ganache has become hard (approx. 30 minutes to 1 hour).

You can garnish the tarte with berries if you like.