Chocolate tart with whipped cream

Ingredients for 1 servings:

• 250 g flour
• 20 g cocoa powder, unsweetened
• 40 g sugar
• 145 g butter, soft
• 2 tbsp water if needed
• 175 g butter, soft
• 250 g brown sugar
• 4 large eggs
• 40 g cocoa powder, unsweetened
• 150 g dark chocolate
• 1 tbsp Nutella
• 300 ml cream
• 475 ml cream
• 1 pack of cream stiffener
• n. B. sugar
• Chocolate shavings
• e.g. dried beans for blind baking

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

For the pastry, sift the flour and cocoa powder into a bowl. Add the sugar and softened butter and knead into a shortcrust pastry. Towards the end, add 1-2 tablespoons of water if the dough is too dry. Roll it out on a floured surface and, using a cake lifter, place it in a 24 cm tart tin (ungreased). Line the base and sides all the way to the top with the dough. Prick the base three or four times with a fork. Cover the tin and refrigerate for about 1 hour. In the meantime, preheat the oven to 190°C. Line the base of the tart tin with aluminum foil so that the foil comes up above the edges. Then weigh the base down with dried beans and bake in the oven for 15 minutes. Remove the aluminum foil and beans and bake for about another 10 minutes. Remove, set aside, and reduce the oven to 160°C. For the filling, melt the chocolate and set aside. Cream the softened butter and sugar until creamy, then add the eggs and mix in. Add the cocoa powder, chocolate, Nutella and cream and mix until well combined. Pour the filling onto the pre-baked base, smooth it out and bake in the oven for about 1 hour, until the filling has set and the top has cracked. Remove from the oven and let it cool completely on a wire rack, still in the tin. Then whip the cream with the cream stiffener until stiff and sweeten with sugar, if desired. Pour this over the cooled tart, smooth it out and sprinkle with chocolate shavings. Refrigerate until ready to serve. Tip: You can also bake the tart the day before, then place it in the tin under a cake dome or cover with cling film and let it stand at room temperature. Before serving, whip the cream until stiff and continue as described above.