Chocolate tart

Ingredients for 1 servings:

• 250 g flour
• 2 tbsp cocoa
• 140 g butter
• 70 g powdered sugar
• 1 pinch of salt
• 1 egg(s)
• 350 g dark chocolate coating
• 200 g crème fraîche
• 150 g cream
• 60 g sugar
• 80 g butter
• Fat for the mold

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 25 minutes

Shortcrust pastry base and dark chocolate ganache, from a 28 cm tart or springform pan, approx. 12 pieces

For the shortcrust pastry: Knead all ingredients into a smooth pastry, wrap in foil, and chill for about 30 minutes. Preheat the oven to 190°C (top/bottom heat). Grease a springform pan or tart pan (approx. 28 cm). Roll out the dough and line the pan, including the rim. Prick the base several times with a fork. Blind bake the base first. To do this, cover the dough with baking paper and weigh it down with pulses. Pre-bake the base for 10 minutes, then bake for another 10 minutes without pulses and paper. Let the base cool. For the ganache: Roughly chop the chocolate coating. Heat the crème fraîche and cream in a saucepan. Add the butter and sugar and stir until both have dissolved. Remove the pan from the heat. Add the chocolate pieces and melt. Mix everything until smooth. Allow the ganache to cool slightly and pour it onto the base. Refrigerate the tart for at least 2 hours before cutting, or briefly in the freezer if desired. Decorate with chopped nuts, chocolate shavings, or miniature pralines, if desired. Store the tart in the refrigerator. Cut the tart into 12 slices.