Tarte Aux Trois Chocolats
by Editorial Staff
Summary
| Prep Time | 1 hr 20 mins |
| Total Time | 7 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the shortcrust pastry:
- 125 g flour
- 35 g suar
- 1 pinch (s) salt
- 75 g butter, cold, cut into pieces
- 1 egg yolk
- 1 tablespoon water
- Fat for the shape
- Legumes, dried for blind baking
For the filling:
- 1 dl sour cream
- 100 g chocolate, dark, crumbled
- 1 dl cream
- 150 g chocolate with almonds, crumbled
- 1 dl cream
- 120 g chocolate, white, crumbled
- Cocoa powder for dusting
Print Recipe
Pin Recipe Instructions
- First cover the bottom of a springform pan (20 cm) with baking paper and grease the edge. For the shortcrust pastry, mix the flour, sugar and salt. Add the butter pieces and rub everything into a crumbly mass. Add the egg yolk with the water and quickly combine to form a dough (do not knead!). Cover and place in the refrigerator for 30 minutes.
- Roll out about 2/3 of the dough to the size of the springform base, place in it and prick the base tightly with a fork. Roll out the rest of the dough into a strip (4 cm wide) and use it to shape the edge.
- Chill for 15 minutes, then cover the shortcrust pastry base with baking paper and weigh it down with legumes. Bake in the lower half of the oven preheated to 200 ° C for about 15 minutes. Take out, remove pulses and baking paper and finish baking for 5 minutes. Let cool on a wire rack, then remove the edge of the mold and cover the shortcrust pastry base and place in a cool place.
- For the fillings, bring the sour cream to the boil, remove from the plate and let cool down a little. Melt the dark chocolate in it while stirring. Cover and place the mixture in the refrigerator - until it has cooled down. Then beat with a whisk until airy (there should be signs of stirring) and then spread on the shortcrust pastry base, chill.
- Do the same with the cream and almond chocolate as well as the rest of the cream and white chocolate. Spread the masses very carefully on the lower chocolate layer!
- Cover and cool the finished tart for at least 3 hours, then dust with persimmon powder as desired before serving. If necessary, cut a template out of cardboard to create a nice pattern (e.g. stars).
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