Chocolate tart

Ingredients for 1 servings:

• 100 g flour
• 20 g sugar
• 5 g vanilla sugar
• 1 pinch of salt
• 50 g chocolate, white
• 30 g butter, cold
• 1 egg(s)
• Pulses for blind baking
• 1 tbsp jam (raspberry jelly)
• 140 g chocolate (70% cocoa)
• 1 dl cream
• 1 tsp liqueur (raspberry liqueur)
• Fat for the mold
• Flour for the mold

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

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First, line the bottom of a 35 cm long cake tin with baking paper and grease and flour the edges. Preheat the oven to 200°C. For the pastry, mix the flour with the sugar, vanilla sugar, and salt. Finely chop the chocolate and cut the butter into pieces. Rub everything together until crumbly. Add the egg and quickly combine everything into a dough (do not knead!), cover, and refrigerate for half an hour. Roll out the dough between two plastic bags into a rectangle about 3 mm thick and press firmly into the prepared cake tin. Prick the dough firmly with a fork, cover, and refrigerate for another 15 minutes. Then place some baking paper on the bottom and cover with dried pulses. Blind bake in the oven at 200°C for 15 minutes, then remove the baking paper and pulses, and bake for another 5 minutes. Remove from the oven and let cool slightly in the tin. Meanwhile, briefly warm the raspberry jelly and stir until smooth. Remove the tart base from the tin, place it on a wire rack, and spread it with the warmed raspberry jelly. Allow the base to cool completely. For the filling, finely chop the chocolate and heat the cream in a small pan. Remove the cream from the heat, add the chocolate, and stir gently until melted. Stir the liqueur into the mixture and spread the lukewarm filling over the tart base. Allow to cool. If children are eating with you, the liqueur can be replaced with a few drops of raspberry syrup.