Triple Chocolate Tart

Ingredients for 1 servings:

• 100 g butter, cold
• 60 g powdered sugar
• 1 pinch of salt
• 1 pinch of cinnamon
• 1 egg(s)
• 180 g flour
• 3 tbsp nuts, ground, e.g. almonds or hazelnuts
• 250 g white chocolate
• 250 g milk chocolate
• 250 g dark chocolate
• 425 g cream
• 2 tbsp butter

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 50 minutes

for a tart tin, makes about 12 pieces

Mix the butter, powdered sugar, cinnamon, and salt with a hand mixer until a smooth dough forms. Then add the egg and continue mixing. Mix the flour with the cocoa and nuts and gradually stir into the dough. Wrap the finished dough in plastic wrap and chill for about 1 hour. Roll out the dough and place it in the greased tin. The tart should be baked blind at 175°C for about 18 minutes. To do this, place baking paper on the dough and fill it with rice or pulses. This prevents the dough from rising and losing its shape during baking. After baking, remove from the oven and let cool. For the first layer, chop the white chocolate. Meanwhile, bring 150g of cream to the boil in a saucepan and then pour the cream over the chocolate. Now stir until all the chocolate has melted. Then spread the cooled chocolate over the dough and let it cool in the refrigerator for at least 1 hour. Simply repeat the process with the cooled milk chocolate. Make sure the white chocolate layer has already completely set. Let the milk chocolate layer set in the refrigerator for another hour. Prepare the dark chocolate as described above, but add a little butter to the melted chocolate and boil only 125g of cream instead of 150g. Once cooled, spread it over the solidified milk chocolate layer and refrigerate until ready to serve.