John Myers
Absolute Tarte Au Chocolat
The perfect absolute tarte au chocolat recipe with a picture and simple step-by-step instructions.
- 250 g Flour
- 100 g Powdered sugar
- 1 pinch Salt
- 1 el Unsweetened cocoa powder
- 200 gr Salted butter cold
- 2 Egg yolks mixed with 1 tablespoon of water.
- For the tart: Chocolate layer:
- 150 gr Dark chocolate 70%
- For the chocolate cream
- 200 ml Cream 30% fat
- 300 g Dark chocolate
- 3 Egg yolks
- 40 g Salted butter
- 1 Form 28 cm. Durchmesser.
- For the dough: mix flour, powdered sugar, salt and cocoa powder. Work very cold butter into pieces work too fast so that your hands don’t get too warm !!! Crumble the dough with your fingers. Make a well in the middle. Pour the egg yolks that you mixed with water into it and quickly process into a homogeneous dough. Put in a cool place for 2-3 hours.
- Roll out the dough, line the desired shape with it, preheat the oven to 180 degrees. I have taken an elongated one it is important that you pay attention to the 28 cm shape, whether round or square. And dust the dough with a little flour before rolling it out. Put aluminum lenses on it for blind baking. In the oven for 15-20 minutes. Let cool down.
- For the chocolate layer: melt 150 grams of dark chocolate and use it to brush the cooled dough base.
- For the chocolate cream: heat the cream with the salted butter, and pour over the chocolate, then stir in the egg yolks, caution: do not heat to Starck because of the egg yolks. Spread the cream directly on the tart and let cool down completely. Please do not put the tart in the refrigerator!
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