Summary

Ingredients

For the shortcrust pastry:

• 280 g flour
• 200 g butter, cold, cut into pieces
• 50 g cocoa powder
• 120 g powdered suar
• 1 egg yolk
• 1 pinch (s) salt

For the mousse:

• 300 g chocolate couverture, dark
• 4 egg yolks
• 600 g cream

Also:

• Fat for the shape
• Flour for the work surface
• Legumes, dried for blind baking

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Instructions

1. The day before or at least 5 hours before serving, quickly knead the ingredients for the shortcrust pastry into a smooth dough, shape into a ball and wrap in cling film and place in the refrigerator for about 1/2 hour.
2. Preheat the oven to 180 ° C, grease a 26-inch tart pan well. Roll out the dough on the floured work surface to the size of the mold and line the mold with it, prick the base several times with a fork. Cut out the baking paper in the shape of the base, place on the dough and spread the legumes on top. Bake at 180 ° C for about 20 minutes. Let cool down completely after baking.
3. For the mousse, chop the couverture very finely. Bring 150 g of cream to the boil in a small saucepan and melt the couverture in it. Let the chocolate cream cool down. Beat the rest of the cream in a tall mixing beaker until stiff.
4. Beat the egg yolks in a mixing bowl until frothy. First stir in the chocolate cream and then carefully fold in the whipped cream.
5. Spread the mousse on the cake base, smooth it out and let it set in the refrigerator overnight. Dust with cocoa to serve.
6. The tart is quite chocolaty, it can also be served with vanilla sauce or cream for dessert.