Ingredients
FOR THE PASTRY
FLOUR
330 g (+ 1 spoon for the pastry board)
BUTTER
165 gr
EGG
1
YOLKS
2
BROWN SUGAR
130 gr
VANILLA EXTRACT
1 Teaspoon
BAKING POWDER
1/2 tsp
SALE
1 pinch
FOR THE CHOCOLATE CREAM
DARK CHOCOLATE
200 gr
LATTE
250 gr
SUGAR
100 gr
BUTTER
35 gr
FLOUR
40 gr
The chocolate tart is a delicious and genuine sideboard dessert , a great classic of home baking loved especially by the little ones in the house. It is a fragrant and melting shortcrust pastry shell that houses a dark chocolate cream inside , for a final result that is both simple and irresistible.
Once baked, the chocolate tart must be left to rest to allow the pastry and filling to compact well, so that the dessert settles and the cut is impeccable. Despite resting, even after several hours, it will still remain tender and creamy, winning over adults and children alike for its consistency and intense dark chocolate aroma .
The chocolate tart is ideal to cut into slices and enjoy for breakfast or as a snack , accompanied by a glass of milk, fruit juice or a cup of hot tea. For optimal success, it is important that the chocolate is of excellent quality and with at least 70 percent cocoa; If you don’t like dark chocolate, you can replace it with milk or white chocolate . You can garnish the surface with berries, for a fresh and very fragrant touch.
Find out how to make the chocolate tart by following the step-by-step procedure and advice.
How to prepare chocolate tart
Step 1
Prepare the pastry: collect the soft butter, cut into cubes, in a container
1
.
Step 2
Add the sugar
2
.
Step 3
Perfume with a teaspoon of vanilla extract
3
.
Step 4
Add a pinch of salt
4
.
Step 5
Incorporate the ingredients well
5
.
Step 6
Add the whole egg and mix well
6
.
Step 7
Pour in one egg yolk at a time and continue to work everything, using an electric whisk
7
.
Step 8
At the end you will have to obtain a smooth cream without lumps
8
.
Step 9
Pour the sifted flour
9
.
Step 10
Add the baking powder
10
.
Step 11
Mix well with a spatula
eleven
.
Step 12
Pour the dough onto a floured pastry board
12
and work quickly for a few minutes.
Step 13
You will need to obtain a smooth, soft dough that does not stick to your hands
13
.
Step 14
Wrap the pastry in cling film and leave to rest in the refrigerator for at least 30 minutes
14
.
Step 15
For the cream: chop the dark chocolate
15
.
Step 16
Pour the chocolate into a saucepan
16
.
Step 17
Add the sugar
17
.
Step 18
Combine the flour
18
.
Step 19
Mix all the ingredients
19
.
Step 20
Cook for a few seconds: in an instant a ball will form
20
.
Step 21
Pour the milk slowly, a little at a time
21
, stirring continuously.
Step 22
You will have to obtain a thick and smooth cream
22
.
Step 23
Remove from heat, add butter
23
and mix.
Step 24
Cover with cling film
24
and let it rest in the refrigerator for an hour.
Step 25
After the rest time, roll out the dough with a rolling pin
25
.
Step 26
Transfer the pastry into a 24cm diameter cake tin and gently roll the rolling pin over the edges to remove the excess dough.
26
.
Step 27
Prick the base with a fork
27
.
Step 28
Take the chocolate cream from the refrigerator and mix
28
.
Step 29
Pour the cream into the shortcrust pastry shell and level with the help of a spoon
29
.
Step 30
Roll out the leftover dough and make strips
thirty
.
Step 31
Arrange the strips on the surface of the tart
31
, forming the classic grid.
Step 32
Press well on the edges and remove the excess pastry
32
.
Step 33
Bake the tart at 180°C, in static mode, and cook for 30-35 minutes
33
; if the surface of the tart darkens too much, lower the temperature to 160°C or cover with a sheet of aluminum foil.
Step 34
Once the cooking time has passed, take the tart out of the oven and let it cool. Unmold it and serve