Summary

Ingredients

For the shortcrust pastry:

• 200 g flour, sifted
• 90 g butter, soft
• 2 egg yolks
• 75 g powdered suar
• Flour for rolling
• Legumes, for blind baking

For covering:

• 200 g chocolate, between 60 - 75% cocoa content
• 250 ml cream
• 1 egg (s)
• 1 tablespoon butter, for the pan
• Powdered sugar, to taste
• possibly fruit, fresh
• possibly praline (s)

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Instructions

1. Knead the flour, butter, egg yolk and powdered sugar well to form an elastic dough. Let rest cold in greaseproof paper for 60 minutes. Then roll out on a floured surface so thin that the dough fits into a medium quiche dish and some dough protrudes for the edge. Butter the pan well beforehand. Wrap the rolled out dough around the rolling pin to unwind it over the pan as well. Press in the edge of the shape all around with your thumb so that an even pattern is created. Spread the pulses evenly over the dough and bake blindly at 200 ° C for 10 minutes.
2. Roughly cut the chocolate, bring the cream to the boil, remove from the stove and melt the chocolate in it. Mix well with the whisk. Put the whisked egg in the not really hot mixture and mix well. Pour the cream onto the dough and bake at 150 ° C for about 20 minutes. It should be bushy, but still easy to move and loose.
3. Sprinkle the cooled tart with a little powdered sugar as desired.
4. Serve neat or with a few fresh fruits and / or a praline.