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Chocolate Tart

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Ingredients for 1 servings:

  • 120 g flour
  • 30 g powdered sugar
  • 1 pinch of salt
  • 50 g butter, ice cold
  • 1 egg yolk
  • 375 g double cream
  • 375 g dark chocolate coating, chopped
  • 1 jar cherry(s) (Amarena cherries)
  • 1 tbsp cognac

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Monster Praline

Mix flour, powdered sugar, salt, cold butter (in small pieces), and the egg yolk to make a shortcrust pastry. Wrap in foil and chill for about 30 minutes. Then roll out the dough thinly between two layers of cling film and line the bottom and sides of a 24 cm tart tin. Prick several times with a fork. Bake in a preheated oven at 175°C (top/bottom heat: 150°C) for about 15 minutes. For the topping, bring the crème fraîche to the boil and melt the chopped chocolate in it. Stir in the cognac. Drain the Amarena cherries and spread them on the baked tart base. Pour the warm chocolate mixture on top. Allow to cool and set.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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