Chocolate Tart
Chocolate Tart with a high share of dark and milk chocolate for intense aroma and fine flavor. A French tart classic with smooth depth, elegant character and a particularly harmonious texture and refined structure.
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Servings: 12
Nutrition Facts
Chocolate Tart
Serving Size
1 Stück
Amount per Serving
Calories
457
% Daily Value*
Fat
31.7
g
49
%
Saturated Fat
19.3
g
121
%
Sodium
46
mg
2
%
Carbohydrates
40.1
g
13
%
Fiber
4.5
g
19
%
Sugar
21.2
g
24
%
Protein
6.7
g
13
%
* Percent Daily Values are based on a 2000 calorie diet.
Equipment
- Electric hand mixer (with whisk and beater attachments)
- Kaiser La Forme Plus tart and quiche pan (28 cm / 11-inch diameter)
- Kaiser Inspiration silicone scraper (about 30 cm / 12 inches long)
- Zenker stainless steel cake lifter (about 28 cm / 11 inches wide)
- Digital kitchen scale (with tare function, 5 kg / 11 lb capacity)
- Whisk
- Small kitchen sieve (optional: for decoration)
Recommended equipmentView products
Ingredients
Shortcrust pastry base
- 180 g Flour (about 1 1/2 cups) (recommended: all-purpose flour)
- 1 Egg
- 70 g Sugar (about 1/3 cup)
- 1 Pinch Salt
- 125 g Butter (about 9 tbsp) (room temperature)
- 2 TL Cocoa powder (2 tsp)
Chocolate filling
- 200 g Dark chocolate (about 1 1/4 cups, chopped)
- 100 g Milk chocolate (about 2/3 cup, chopped)
- 70 g Sugar (about 1/3 cup)
- 1/4 TL Cinnamon (1/4 tsp) (to taste: slightly less or more if preferred)
- 400 g Heavy cream (about 1 2/3 cups)
- 1 Egg
Additional
- 12 Raspberries (optional: nice raspberries for decoration)
- 60 g Cocoa powder (optional: for decoration)
Instructions
Prepare the shortcrust pastry base
- Preheat the oven to 180°C / 350°F top and bottom heat. Grease the tart pan and lightly dust it with flour. For the base, combine the flour, sugar, salt and cocoa powder in a bowl. Add the egg and the butter in small pieces, then knead everything quickly into a smooth shortcrust pastry. Flatten the dough and chill it briefly if needed, in case it is too soft.
- Roll out the dough into a circle on a lightly floured work surface and place it in the prepared pan. Alternatively, you can roll it out and shape it directly in the pan using a small rolling pin. Press the base and sides down well, trim off any excess and prick the pastry base several times with a fork.
- Line the dough with baking paper and weigh it down with chickpeas, for example, as shown. Blind bake the base for about 10 to 15 minutes.
Prepare the chocolate filling
- Meanwhile, prepare the filling. Heat the cream in a saucepan, but do not let it boil. Roughly chop the chocolate, add it to the hot cream and stir until melted and smooth. Let it cool briefly. In a bowl, whisk together the egg, softened butter, salt and cinnamon. Then add the slightly cooled chocolate mixture and stir everything until smooth.
Baking and decoration
- Remove the baking paper and chickpeas from the base. Pour the filling onto the pre-baked base and bake the tart for another 15 to 20 minutes. The center may still seem slightly soft.
- Once completely cooled, fill a small kitchen sieve with cocoa powder and lightly dust the chocolate tart with cocoa. Then decorate with raspberries, for example.
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Recommended Equipment
For this chocolate tart, a powerful hand mixer, a reliable tart pan with a loose base, a precise kitchen scale, and a stainless steel cake lifter have proven especially useful. Here is a selection we particularly enjoy working with:
