John Myers
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Mole Tart
The perfect mole tart recipe with a picture and simple step-by-step instructions.
ground
- 0,5 Cup Hazelnuts
- 125 g Butter
- 6 Chocolate Chip Cookies see my KB
filling
- 125 g Butter
- 10 g Cocoa butter
- 100 g Chocolate 70% cocoa
- 100 g Milk chocolate
- 1 tsp Chili powder
- 40 g Sugar
- 1 pinch Sea-Salt
- 4 Eggs
Topping
- Chilli threads
- Unsweetened cocoa
- Red chilli flakes
- Melt the butter. Work the biscuits in a plastic bag with a rolling pin and mix with half of the melted butter, layer in a tart pan and chill.
- Roast the hazelnuts in a pan until the shell bursts open and then place them on a kitchen towel while they are still hot and rub the shells until the golden brown roasted nuts come out. Put on the tart base.
- Melt the chocolate with the cocoa butter over a water bath. Stir in the remaining butter, sea salt and chili powder.
- While the chocolate is melting, beat the eggs with the sugar until frothy and then add to the chocolate mass (do not stir too much so as not to beat the air out again).
- Pour the mixture into the mold and bake the mole tart for 15 minutes at 175 °.
- Let the cake cool down and dust with cocoa, chilli flakes and chilli threads.
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