A simple and classic dessert that you can easily wipe out for dinner. The filling is dense and tastes like a dream. The double cream and the dark chocolate create a less bitter flavor, in this easy but impressive-looking tart. Upgrade it by adding chocolate shavings on top or garnishes like fresh fruit, cocoa powder or chopped toasted nuts.
Serves: one 22 cm round tart form Prep. time: 30′ + 2 h waiting Bakes in: 50′ Ready in: 1:20′
For the tart base
200 g all purpose flour
130 g almond powder
90 g granulated sugar
½ tsp salt
115 g butter
20 ml cold water
For the filling
500 ml double cream
450 g dark chocolate, in pieces
100 g granulated sugar
100 g butter
For the tart base: Beat butter, salt and sugar in the bowl of your stand mixer until lightly fluffy. Add flour and almond powder in batches until combined. Add water and mix until you get a smooth dough that does not stick in your hands. Wrap it and refrigerate for 1 hour.
On a lightly floured surface use a rolling pin and roll dough giving it a round shape. Butter a 22 cm round tart form and place dough, making sure you cover both base and sides. Freeze for 1 hour.
Preheat oven at 180C/fan. Cover tart base with non-stick baking parchment and spread dried beans evenly for weight. Bake for 30 mins or until the edges are nicely colored. Discard baking parchment and beans and bake for another 15-20 mins or until tart is nicely colored. Remove from the oven and allow to cool.
For the filling: Place broken chocolate and butter in an ovenproof bowl. Heat double cream with sugar stirring often. When it comes to a boil add in the bowl with chocolate and butter. Allow to stand for 1 min and then stir with a spatula until chocolate melts and you get a smooth mix. Fill tart base with chocolate and when it comes to room temperature refrigerate until cold.
Photo: Anastasia Adamaki – Food styling: Antonia Kati
Και η συνταγή στα ελληνικά: Τάρτα σοκολάτας