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Crispy Tart Au Chocolate

sweet.chef's picture
Ingredients
  Plain flour 225 Gram
  Castor sugar 30 Milliliter
  Salt 5 Milliliter
  Ground almonds 50 Gram
  Unsalted butter 150 Gram, cut into pieces
  Egg yolk 1
  Double cream 200 Milliliter
  Brandy 15 Milliliter
  Plain chocolate 200 Gram, broken
  Egg whites 2 , beaten
  Castor sugar 50 Gram
  Double cream/Whipping cream 300 Milliliter
  Vanilla sugar 15 Milliliter
Directions

To make the pastry, sift the flour, sugar, salt and almonds (if using) into a mound on a work surface, or in a mixing bowl.
Make a well in the centre of the mound and add the butter and egg yolk.
Using the fingertips, work quickly to incorporate all the ingredients.
Shape the dough into a ball, wrap it in cling film or foil and chill for 1 hour.
On a floured work surface, roll the dough out to a thickness of 3-5 mm/1/8-1/4 inch and line a 25 cm/10 inch flan tin.
Cover with greaseproof paper, weighted with beans or rice and bake blind in a preheated oven for 15 minutes until the edges are lightly coloured.
Remove the paper and weights and bake for another 15 minutes or until the base is lightly coloured.
Remove to a wire tray and leave to cool in the tin.
To prepare the filling, pour the cream and brandy into a saucepan and bring just to the boil.
Add the chocolate pieces and stir until the chocolate melts and the mixture is thick and smooth.
Leave to chill for at least 1 hour before whisking until light and fluffy.
Beat the egg whites with the sugar until stiff.
Gently fold a third of this mixture into the chocolate and then fold in the rest.
Remove the pastry case from the tin and fill evenly with the chocolate mixture.
Whisk the cream with the vanilla sugar in a mixing bowl, until light and fluffy, holding soft peaks.
Spread the cream over the top of the pie and decorate with the crushed praline.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Chocolate
Interest: 
Aphrodisiac
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
8

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