Chocolate Tart

Ingredients for 1 servings:

• 150 g flour
• 3 tbsp cocoa powder
• 55 g powdered sugar
• 20 almonds, ground
• Salt
• 1 tsp vanilla sugar
• 1 egg(s)
• 115 g butter
• 270 g dark chocolate coating, chopped, melted
• 170 g crème fraîche
• 55 g butter
• ½ cup of freshly prepared espresso or hot chocolate
• Fat, for the shape
• Flour , for the work surface
• Pulses, for blind baking

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

For the dough, knead the flour with cocoa powder, powdered sugar, almonds, salt, vanilla sugar, egg, and butter until smooth. Wrap in cling film and let rest in the refrigerator for 1 hour. Grease the tin. Preheat the oven to 175°C (350°F). Roll out the dough on a floured surface and place it in the tin. Press parchment paper onto the base and sides of the dough, then spread the pulses evenly over it. Blind bake the base in the oven for about 7 minutes. Remove from the oven, remove the pulses and paper, and bake for another 3 minutes. Remove and let cool. Prepare a bain-marie. Roughly chop the chocolate and melt it in a bowl over the bain-marie. Place the crème fraîche in a saucepan, bring to a boil, add the chocolate and butter, and stir in. Add the espresso and stir in. Pour the filling onto the tart base and let cool in the refrigerator.