I like to serve this tart with fresh raspberries.
Difficulty: Hard
Time: 40 min. preparation time, 40 min. baking time
Nutrition: Calories ca 533 / Protein 9g / Carbohydr. 38g / Fat 38g
Ingredients (12 servings)
| 260 g | butter |
| 50 g | sugar |
| 3 tbsp | milk |
| 150 g | all-purpose flour |
| 600 ml | heavy cream |
| 420 g | couverture chocolate (dark) |
| 4 | egg whites |
| 2 | eggs |
| salt | |
| flour for work surface |
Utensils
oven, standing mixer or hand mixer with dough hooks, baking paper, rubber spatula (optional), 2 large bowls, whisk, tart tin (Ø ca. 25cm), cutting board, baking beans, knife, rolling pin, 2 small sauce pans
Wine Tip
Cabernet Sauvignon, 2011
Robust red wines like Cabernet Sauvignon perfectly complement this dark chocolate creation. The wine leaves a chocolaty nuance behind and gently plays with the full-flavored dessert.
Step 1
Preheat the oven to 180°C/355°F. For the base, mix part of the cold, cubed butter, sugar, milk, and a pinch of salt together. Next, add flour and work into a smooth dough.
oven, standing mixer or hand mixer with dough hooks
100 g butter / 50 g sugar / 3 tbsp milk / 150 g all-purpose flour / salt
Step 2
Roll the dough out thinly onto a work surface sprinkled with flour. Leaving an edge, lay into a tart tin (greased if necessary). Weigh down with baking paper and baking beans.
baking paper, tart tin, baking beans, rolling pin
flour for work surface
Step 3
Next, blind bake in a preheated oven at 180°C/355°F for approx. 12 – 15 min., until the base is golden.
oven
Step 4
Meanwhile, chop part of the dark couverture and put in a bowl with another part of soft butter.
large bowl, cutting board, knife
300 g couverture chocolate / 150 g butter
Step 5
Bring part of the heavy cream to a boil and pour over couverture and butter. Let it sit for 1 – 2 min. and then beat with whisk until smooth.
whisk, small sauce pan
500 ml heavy cream
Step 6
Add egg whites, eggs and a pinch of salt to the chocolate mixture and whisk. Pour the smooth mixture onto the baked base and bake the whole thing at 180°C/355°F for approx. 25 min. Leave to cool down to room temperature for approx 1 hour.
whisk
4 egg whites / 2 eggs / salt
Step 7
For the ganache, chop remaining couverture and put in a bowl with remaining butter. Next, boil cream and pour over the couverture and butter. Allow to steep for 1 – 2 min. and then whisk until smooth.
large bowl, whisk, cutting board, small sauce pan, knife
120 g couverture chocolate / 10 g butter / 100 ml heavy cream
Step 8
Spread the ganache over the cooled tart. Chill the tart for at least 1 hour before serving. Serve with a garnish of cream and fresh berries, as desired.
rubber spatula