Death by Chocolate – Tart

Ingredients for 1 servings:

• 160 g spelt flour, fine, (alternatively wheat flour, type 405)
• 50 g cane sugar, finely ground, (alternatively household sugar)
• 1 pinch of salt
• 1 egg yolk
• 1 tbsp cocoa powder, (baking cocoa)
• 100 g butter, cold in pieces
• Butter, for the mold
• Peas, for blind baking
• 500 g chocolate, dark chocolate, bittersweet cream or whole milk or mixed
• 400 g whipped cream
• 1 packet of vanilla sugar
• n. B. chocolate decoration

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

with chocolate and cream – the ultimate treat for chocoholics

For the tart base, quickly knead the flour, sugar, salt, egg yolk, cocoa powder, and butter into a smooth dough. Wrap in cling film or place in a freezer bag and chill for about 30 minutes. Line a springform pan with baking paper (insert the paper into the base) and grease the edges with butter. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Line the pan with the dough, creating a 2-cm-high edge and pressing firmly into place. Prick several times with a fork. Place a generous layer of baking paper over the dough, fill tightly with dried peas, and bake for about 15 minutes. Remove the dried peas and the baking paper, then bake for another 10 to 15 minutes. Let the tart base cool in the pan. Heat the cream and melt the chocolate (coarsely chopped if desired) along with the vanilla sugar. Let cool for about 30 minutes, stirring frequently. Pour the chocolate cream into the tart base and chill for at least 4 hours (preferably overnight). Remove the tart from the tin and decorate with chocolate decorations as desired.