Chocolate tart

Ingredients for 1 servings:

• 190 g wheat flour, type 405
• 3 tbsp cocoa powder
• 120 g butter, cold
• 1 egg(s)
• 1 pinch of salt
• 60 g sugar
• 1 packet of vanilla sugar
• 30 g ground almonds
• Fat, for the shape
• Pulses, for blind baking
• 300 g dark chocolate coating
• 60 g butter
• 200 g crème fraîche
• 1 espresso, double, cold, or 50 ml coffee liqueur
• e.g. powdered sugar, for dusting

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 45 minutes

Preheat oven to 200°C. Line a 26cm springform pan with baking paper. Allow the edge of the paper to extend below the edge of the springform pan and grease with margarine. Sift flour and cocoa into a bowl, add butter, cut into small pieces with a knife, egg, salt, sugar, vanilla sugar, and almonds. Quickly knead everything by hand until you have a smooth dough. Pour the dough into the pan and spread it evenly, creating a 3-4cm high edge. Dust the dough with a little flour to prevent it from sticking. Cover the dough with baking paper or parchment paper and line it with dried pulses, peas, or beans. Blind bake for about 20 minutes on the middle rack at 200°C (top/bottom heat). Remove the baking paper and the pulses. If the dough isn’t yet cooked, return it to the oven and bake for about 5 minutes at 200°C. Let it cool in the pan. Then carefully remove the tart and the bottom layer of baking paper. Place it on a cake plate. For the filling, chop the chocolate with a knife and melt it with the butter in a hot water bath. Bring the crème fraîche to a boil in another saucepan, stirring constantly. Add the melted butter and chocolate mixture and stir in, then add the double espresso or coffee liqueur. Allow the cream to cool slightly, then spread it on the base. Cover the tart and let it set in the refrigerator for at least two hours. Lightly dust the edges with powdered sugar before serving, if desired. Variation: Make the dough without cocoa, use white chocolate for the filling and a light coffee liqueur, or omit it.