This chocolate tarte is not for the faint of heart. A dream made of chocolate. Juicy, moist, and a crispy shell with no frills.
To be honest, this tart wasn’t planned at all. In addition, it was the first attempt to bake the tart in this way. But shortcrust pastry and lots of chocolate are the components of our recipe for happiness today.
We were invited to dinner at our friends at the weekend. To be honest, the invitation was that we were all invited to their home and everyone was told that Sonja and Basti will be the chefs on that evening.
Fabulous isn’t it? 🙂 We are invited to a party to cook there. But of course we’ve accepted the challenge and came up with this delicious, easy-to-prepare chocolate tart.
The background idea here was that we didn’t want to be in the kitchen all afternoon just to be able to present the perfect menu for the evening.
Rather, we tried to make dinner with friends as easy as possible.
And that’s always really a hit. It is super easy to prepare and you have time to talk to everyone without being stressful in the kitchen. And as a dessert we’ve served this wonderful chocolate tarte.
This is really quick, it only takes a little patience for the chocolate to harden. Then it can be served.
The whole tarte was topped with a little sea salt and chilli threads. And I tell you that really made a difference. Incredible what a bit of topping, if you can call it that, can make out. You should definitely try that.
Have a great weekend! And hey, ff you make this chocolate tarte, be sure to leave a comment and/or give this recipe a rating! We are happy to hear, how you like this recipe! And of course, if you do make this recipe, don’t forget to tag BeastFeast on Instagram!
- 135 g Butter plus a little more for the mold
- 185 g All-Purpose Flour
- 70 g Powdered Sugar
- 1 pcs Egg Yolk
- Pinch of Salt
- 200 ml Heavy Cream
- 2 tbsp Sugar
- 50 g Butter
- 300 g Dark Chocolate
- 50 ml Whole Milk
- Quickly knead the cold butter in pieces, flour, salt, powdered sugar and egg with your hands to a smooth dough. Wrap the dough in cling film and let it rest in the fridge for about 30 minutes
- Preheat the oven to 180ºC
- Roll out the shortcrust pastry on a floured work surface approx. 1 cm thick, place in the tart pan and press on the edges. Prick the bottom several times with a fork, line with baking paper and put the legumes on top. Bake blind in the oven for 15 minutes, then remove the legumes and bake again for 10 minutes. Let it cool well
- In the meantime, mix the cream with the sugar and a pinch of salt in a saucepan and bring to a boil. As soon as the mixture boils, take it off the heat and add the chocolate and butter in small pieces. Stir it all with a whisk until the chocolate and butter have melted completely
- Finally stir in the whole milk and pour the mass into the slightly cooled short pastry mold
- Let the whole tarte cool down for about 2 hours at room temperature.
- Before serving, you can sprinkle the tart with some sea salt or chilli threads
- Enjoy your BeastFeast!