The word tart means a cake or pie with an open top: a crisp base and filling that is all in sight. Today we will talk about chocolate tart, an unsurpassed dessert that conquered many gourmets.
Tart with chocolate ganache and prunes
Nuts can be taken any, the main peeled. Cookies can be biscuit, cracker or shortbread.
Ingredients:
Cream:
- cookie crumb - 120 g;
- nuts - 90 g;
- Butter - 165 g;
- cocoa - 45 g;
- powdered sugar - 90 g.
Filling:
- butter - 150 g;
- cocoa - 120 g;
- cream 33% - 175 ml;
- sugar - 180 g;
- egg - 2 pieces;
- prunes - 150 g.
Preparation
Nuts and cookies are crushed in a blender into very small crumbs. Now we mix both crumbs, melted butter, cocoa and powdered sugar. It will be easier to first mix the dry ingredients, and then pour the oil there and mix it. The mass should be slightly sculpted. We take a detachable shape and form a cake with bumps, we try to distribute evenly and compact the bottom firmly. Bake cakes in the oven at 180 degrees for ten minutes.
Prepare ganache: mix sugar, cocoa and cream, put on a very slow fire and let the mass become uniform, of course we do not forget to stir. In the end we add butter, we wait, when it completely melts and once again we mix. Separately, beat eggs and pour slowly into them ganache, without stopping to mix.
We have already got the cakes for a long time and it has cooled down. Now lay out the rinsed and chopped prunes and fill the filling. Return to the oven for another 25 minutes.
Chocolate tart recipe
This is a recipe for a complete chocolate tart, i. E. and the dough and filling will be chocolate.
Ingredients:
Dough:
- butter - 85 g;
- cocoa - 35 g;
- sugar - 30 g;
- flour - 130 g;
- yolk - 1 pc.
Filling:
- dark chocolate - 220 g;
- cream low-fat - 300 ml;
- rum - 30 ml;
- egg - 2 pcs.
Preparation
To make the dough easy and quick to cook, the oil should be soft. We rub it with sugar and yolk. Mix flour with cocoa and mix in butter. It turns out a soft dough, which we distribute in shape. The form is preferably detachable, covered with baking paper and oiled. We put in the refrigerator for 20 minutes, then in the oven for 15 minutes at 200 degrees. This temperature difference provides a more crispy cake. Another nuance, you need to make holes in the test with a fork so that it does not rise.
For the filling, the chocolate should be melted on a steam bath, and the milk should be heated.
We remove the cake and lightly cool it, pour the filling and put it at 150 degrees for 25 minutes.
The middle of it turns out as if not baked, do not worry, so it is conceived. Serve chilled and on a beautiful plate.