Delicate chocolate tart
Votes: 7
Time: 1 hour.
Complexity: easily
Servings: 8 - 10
Complexity: easily
Servings: 8 - 10
A classic chocolate tart that will win your heart forever. Due to the different textures of the crust and filling, it's baked in two stages. First, bake the shortbread chocolate crust in a tart pan. Then, fill the crust with a filling made with chocolate ganache, eggs, and strong coffee. The coffee adds depth to the already rich chocolate flavor. Bake the tart a second time and refrigerate until the filling is completely set, allowing you to truly enjoy its silky texture. It's best to cut the chilled tart with a hot, dry knife; this will ensure even, beautiful slices.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Chocolate dough
- 0.5 cups butter, room temperature
- 0.5 cups sifted powdered sugar
- 1 cup of baking flour
- 1/4 cup cocoa powder
- 3 large egg yolks
- 2 tablespoons cornstarch
- 0.5 tsp salt
Filling
- 0.5 cup whipping cream
- 1/4 cup butter, cut into pieces
- 250 g dark chocolate, chopped
- 1/4 cup sugar
- 0.5 cups of hot strong coffee
- 2 large eggs, room temperature
- 1 tsp vanilla extract
We recommend
Recipes with similar ingredients: premium flour, dark chocolate, cocoa, coffee, powdered sugar, cream, eggs, starch
Cooking the dish according to the recipe:
- Beat the butter and powdered sugar until smooth, then add the yolks all at once and beat well again.
- Sift into a separate bowl flour, cocoa powder, cornstarch, and salt. Add the flour mixture to the butter mixture and mix until smooth. Form the dough into a disk, wrap in plastic wrap, and refrigerate until ready to use.
- Knead the chocolate dough a couple of times on a lightly floured work surface to soften it, then roll it out to a thickness of less than 0.5 cm. Place the dough in a 22 cm fluted tart pan with a removable bottom. Press it into the bottom and sides of the pan and trim off any excess. Prick the dough randomly with a fork. Refrigerate the pan for at least 20 minutes.
- Preheat oven to 350°F (175°C). Place the chilled tart pan on a baking sheet and bake for about 18 minutes, until the crust is evenly opaque. Allow the crust to cool while you prepare the filling.
- Bring the cream and butter to a boil and pour the mixture into a large bowl with the chocolate. Let it sit for a few seconds. Gently stir the mixture with a spatula until the chocolate has melted, then whisk in the sugar and coffee. Lightly beat the eggs in a small bowl and add them to the chocolate mixture along with the vanilla, carefully mixing until smooth.
- Pour the filling into the cooled tart crust and bake (at 175°C) for 12 minutes. Cool the tart to room temperature, refrigerate for at least 2 hours, and then serve. The tart can be stored in the refrigerator for 2 days..
Author of the recipe - Anna Olson is a pastry chef and television host.
Categories:
Similar recipes
