Summary

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

1. 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.
2. Line a springform pan with baking paper (clamp the paper in the base) and grease the edge with butter.
3. Preheat the oven to 200 degrees top / bottom heat.
4. 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.
5. Remove the dry peas with the parchment paper, bake for another 10 to 15 minutes. Let the tart base cool in the pan.
6. 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.
7. Pour the chocolate cream into the tart base and chill for at least 4 hours (preferably overnight).
8. Take the tart out of the mold and decorate with chocolate decorations if you like.