Chocolate and nut tart

Ingredients for 1 servings:

• 100 g margarine or butter, soft
• 50 g powdered sugar
• 1 egg yolk
• 1 pinch of salt
• 180 g flour
• n. B. Pulses for blind baking
• 250 g cooking cream, e.g. soy cooking cream cuisine, or cream
• 60 g butter
• 2 tbsp honey
• 200 g chocolate, dark
• 100 g nuts, single or mixed – hazelnuts, cashews, walnuts, coconut chips, etc.
• 2 tbsp jam as desired
• Fat and flour or breadcrumbs, for the form

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 10 minutes

Super chocolatey and versatile

First, prepare the shortcrust pastry for the base: Using the dough hook on a mixer, knead the margarine, powdered sugar, egg yolk, salt, and flour into a smooth dough. Shape it into a ball, wrap it in cling film, and refrigerate for a while (ideally at least 1 hour). Now grease and flour a tart pan well (or use breadcrumbs) and preheat the oven to 190 degrees Celsius (a little less for fan-assisted ovens, about 180 degrees Celsius). Roll out the chilled dough on a floured surface and line the tart pan with it. Lightly press the dough around the edges and trim off any excess dough (this can be used to reinforce the edges, for example). Cover the dough with baking paper and place the pulses on top. Blind bake the dough for about 20 minutes on the middle to bottom rack. Then remove the base from the oven and let it cool briefly. In the meantime, prepare the filling: Melt the soy cream (or double cream), butter, and honey in a saucepan. Melt the chocolate in a second pan. When both mixtures are completely dissolved and warm, pour the chocolate into the cream and mix everything well again. Briefly toast the nuts in a pan without adding any fat, and heat the jam until it’s spreadable (you can do this in a saucepan or quickly in the microwave). Spread the jam onto the cooled tart base and scatter about 3/4 of the nuts on top. Pour the chocolate mixture over the top and return everything to the oven for another 20-25 minutes. Sprinkle with the remaining toasted nuts, let cool, and garnish with powdered sugar.