Chocolate Tart My Way

Ingredients for 1 servings:

• 200 g flour, sifted
• 90 g butter, soft
• 2 egg yolks
• 75 g powdered sugar
• Flour, for rolling out
• Pulses, for blind baking
• 200 g chocolate, between 60 – 75 % cocoa content
• 250 ml cream
• 1 egg(s)
• 1 tbsp butter, for the mold
• Powdered sugar, as desired
• possibly fruits, fresh
• possibly chocolates

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 55 minutes

Chocolate tart, a French classic with shortcrust pastry

Knead the flour, butter, egg yolk, and powdered sugar well into an elastic dough. Let it rest in a cool, dry place on greaseproof paper for 60 minutes. Then roll it out on a floured surface thinly enough to fit a medium quiche dish, leaving a little extra dough over the edge. Butter the dish well beforehand. Wrap the rolled out dough around a rolling pin to gently unroll it over the dish. Press the edge in with your thumb to create an even pattern. Spread the pulses evenly over the dough and bake blind at 200°C for 10 minutes. Roughly chop the chocolate, bring the cream to a boil, remove from the heat, and melt the chocolate in it. Whisk the mixture well. Add the beaten egg to the piping hot mixture and mix well. Pour the cream onto the dough and bake at 150°C for just under 20 minutes. It should be set, but still slightly flexible and fluffy. Sprinkle the cooled tart with powdered sugar, if desired. Serve plain or with a few fresh fruits and/or a praline.