Death By Chocolate – Tart
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 5 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the ground:
- 160 g spelled flour, fine, (alternatively wheat flour, type 405)
- 50 g cane suar, finely round, (alternatively table suar)
- 1 pinch (s) salt
- 1 egg yolk
- 1 tablespoon cocoa powder, (baking cocoa)
- 100 g butter, cold in pieces
- Butter, for the mold
- Peas, for blind baking
For the cast:
- 500 g chocolate, dark, tart cream or whole milk or mixed
- 400 g whipped cream
- 1 packet vanilla sugar
- Chocolate decor
Print Recipe
Pin Recipe Instructions
- For the tart base, quickly knead the flour, sugar, salt, egg yolks, baking cocoa and butter into a smooth dough and wrap in cling film or put in a freezer bag in the fridge for about 30 minutes.
- Line a springform pan with baking paper (clamp the paper in the base) and grease the edge with butter.
- Preheat the oven to 200 degrees top / bottom heat.
- Line the mold with the dough and pull up an edge about 2 cm high and press it down well. Prick several times with a fork. Place a generous amount of parchment paper on the dough, fill it tightly with dry peas and bake for about 15 minutes.
- Remove the dry peas with the parchment paper, bake for another 10 to 15 minutes. Let the tart base cool in the pan.
- Heat the cream and melt the chocolate (possibly roughly chop) together with the vanilla sugar. Let cool for about 30 minutes, stirring again and again.
- Pour the chocolate cream into the tart base and chill for at least 4 hours (preferably overnight).
- Take the tart out of the mold and decorate with chocolate decorations if you like.
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