Super Chocolatey Tart

The super chocolatey tart is an irresistible dessert for chocolate lovers. Here is the recipe to prepare this delight.

Ingredients

• 300 g of type 00 flour
• 150 g of cold butter, cubed
• 100 g of icing sugar
• 1 large egg
• 1 egg yolk
• 1 pinch of salt
• Grated zest of 1 lemon (optional)
• 250 g of dark chocolate
• 200 ml of fresh cream
• 50 g of soft butter
• Cocoa powder for dusting (optional)

Preparation

1. In a bowl, mix the flour and icing sugar. Add the cubed cold butter and work the dough quickly until you get a sandy consistency.
2. Add the egg, yolk, pinch of salt, and grated lemon zest. Knead until you get a smooth dough, then wrap it in plastic wrap and let it rest in the fridge for about 30 minutes.
3. In the meantime, for the chocolate ganache, finely chop the dark chocolate and place it in a bowl.
4. Heat the cream without bringing it to a boil and pour it over the chocolate. Let it rest for a minute and then stir until you get a smooth and homogeneous mixture.
5. Add the soft butter in pieces and mix again until it has completely melted into the chocolate.
6. Roll out the base dough on a lightly floured surface until it is about 4-5 mm thick.
7. Line a tart tin, previously buttered and floured, with the shortcrust pastry. Trim the excess dough and prick the bottom with a fork.
8. Pour the chocolate ganache into the shortcrust pastry base.
9. Bake in a pre-heated static oven at 180 °C for about 25-30 minutes. The tart is ready when the ganache has set and the pastry looks golden.
10. Allow to cool completely before unmolding and, if desired, dust with cocoa powder before serving.

Curiosity

Ganache is a French-origin chocolate cream, which is said to have been invented by accident by a pastry apprentice who poured boiling cream over the chocolate. His boss called him a “ganache,” which in French is a derogatory term for a fool, but the result was so delicious that the recipe became a classic.