Chocolate tart with cream
4 servings
60 minutes
Chocolate tart with cream is the embodiment of refined European cuisine, combining the tenderness of cream and the richness of chocolate. Its roots trace back to classic French baking, where exquisite desserts adorn festive tables. The crispy base gently contrasts with the silky chocolate ganache, creating a harmony of textures and flavors. The light sweetness of the cream softens the intensity of cocoa, making each bite a true delight. This tart is perfect for a cozy evening with a cup of aromatic coffee or as an elegant finish to a festive dinner. The simplicity of preparation combines with the sophistication of presentation, while the delicate chocolate aroma fills the home with warmth and comfort.
1
Rub the butter with flour until large crumbs form (do not turn into powder).
- Butter: 100 g
- Wheat flour: 160 g
2
Add one beaten yolk to the mixture and quickly knead the dough.
- Chicken egg: 3 pieces
3
Now we do this. Take a baking dish and lightly grease it with butter. Pinch off small balls of dough and press them into the bottom of the baking dish. Also, form the edges to be about 3 cm high. Place the baking dish with the dough in the refrigerator for 20 minutes.
- Butter: 100 g
4
Meanwhile, we prepare the filling. In a pot, we place cream, broken chocolate pieces, and a bit of butter. We set it on low heat and melt.
- Cream: 300 ml
- Chocolate: 200 g
- Butter: 100 g
5
In another bowl, lightly beat two eggs with a fork. Pour the beaten eggs into the creamy mixture. Heat while constantly stirring to prevent the eggs from curdling.
- Chicken egg: 3 pieces
6
Take the slightly hardened dough out of the fridge, place it in the oven for 10 minutes at 200 degrees. Then take it out and pour the prepared filling on top.
7
Bake the tart with filling for another 10 minutes at 200 degrees. Then take it out, let it cool completely (this will take about 30 minutes), sprinkle with powdered sugar, slice, and serve with good coffee.
- Powdered sugar: 1 tablespoon