Chocolate Nut Tart

Ingredients for 1 servings:

• 200 g flour
• 50 g sugar
• 1 pinch of salt
• 120 g butter, cold, in pieces
• 1 egg yolk
• Fat, for the shape
• Flour , for the shape
• Flour , for the work surface
• Pulses, for blind baking
• 125 g dark chocolate, crumbled
• 100 g butter, room temperature
• 100 g sugar
• 4 eggs, separated
• 100 g ground almonds
• 10 drops of bitter almond flavor
• 1 pinch of salt
• some walnuts, for decoration

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Moist, chocolatey, and nutty all at once! Serves 16

First, line the bottom of a 24 cm springform pan with baking paper, grease the sides, and flour the sides. Mix the flour with the sugar and salt on a work surface. Add the butter pieces and rub them together by hand until crumbly. Then add the egg yolks and quickly mix everything together to form a dough (do not knead!). Cover and chill for 30 minutes. Roll out the chilled dough on a lightly floured surface until it has a rim about 3 cm high. Press down lightly and prick the bottom several times with a fork. Line the dough base with baking paper and place dried pulses on top. Bake in the lower half of a 200 °C oven (top/bottom heat) for 20 minutes. Meanwhile, melt the chocolate and butter in a double boiler and let cool briefly. Meanwhile, stir in the egg yolks and sugar until the mixture becomes lighter in color. The slightly cooled chocolate-butter mixture is then stirred in, followed by the almonds and bitter almond flavoring. Just before the blind baking is complete, the egg whites are beaten with the salt until stiff peaks form and then carefully folded into the chocolate mixture. Remove the dough from the oven, discard the beans and baking paper, and pour in the chocolate-nut mixture, garnishing it with a few walnuts. Bake in the center of a preheated oven at 200°C (400°F) for about 20 minutes.