Chocolate Tart

The chocolate tart is a delicious dessert that combines the crumbliness of shortcrust pastry with the indulgence of a chocolate cream. Let’s see together how to prepare it.

Ingredients

For the shortcrust pastry:

• 300 g of type 00 flour
• 150 g of cold butter
• 120 g of powdered sugar
• 3 egg yolks
• 1 pinch of salt
• Grated zest of 1 lemon (optional)

For the chocolate cream:

• 200 g of dark chocolate
• 200 ml of fresh cream
• 50 g of sugar (if you prefer a sweeter cream)
• 2 whole eggs
• 30 g of butter

Preparation

1. Shortcrust pastry: Start with the shortcrust pastry. In a bowl, pour the flour and cold butter, cut into pieces. Work with the fingertips until you get a sandy mixture. Add the powdered sugar, yolks, salt, and lemon zest, then knead until a homogenous dough forms. Wrap the shortcrust pastry in cling film and let it rest in the fridge for at least 30 minutes.

2. Roll out the cooled shortcrust pastry to a thickness of about 5 mm and line a previously buttered and floured tart pan. Trim any excess and prick the bottom with a fork.

3. Chocolate cream: Meanwhile, prepare the chocolate cream. Melt the chocolate in a double boiler, then remove from heat and add the butter, stirring until you get a smooth and uniform cream. In another bowl, beat the eggs with the sugar (if using) and incorporate them into the chocolate. Finally, add the fresh cream, mixing gently.

4. Pour the chocolate cream over the shortcrust pastry base in the mold and level it with a spatula.

5. Bake in a preheated oven at 180 °C for about 30-35 minutes, or until the chocolate cream is set and the shortcrust pastry golden.

6. Let the chocolate tart cool before unmolding and serving it.

Did You Know?

The chocolate tart can be enriched with dried fruit such as chopped hazelnuts or almonds on the bottom of the tart before adding the chocolate cream, or by decorating it with fresh fruit such as raspberries or strawberries once cooled, for a touch of freshness and color.