PERFECT CHOCOLATE TART

Identity Card of the Recipe

387 KCal Calories per serving

Ingrediants

For the shortcrust pastry

100 g of sugar
60 g (1 medium) of eggs
20 g (1 medium) of egg yolks
Vanilla essence
1 pinch of salt
3 g of baking powder
25 ml of milk
60 g of butter
50 g of potato starch
200 g of white flour of type 00

For the filling and decoration

30 g of white chocolate
250 ml of fresh cream
250 g of dark chocolate

Materials Needed

28 cm diameter tart pan with removable base
Bowl
Scale weighs food
Sieve
Small saucepan
Baking paper
Legumes for cooking the shortcrust shell

Preparation

First prepare the SHORT PASTRY. In a bowl, combine all the dry ingredients i.e. sifted flour, starch, sugar, sifted yeast and salt. Flavor with vanilla essence. Add the soft butter (at room temperature) and add it to the center of the powders. Add an egg, a yolk and the milk. Work all the ingredients quickly and by hand until you get a compact paste. If necessary, add more flour. Wrap the pastry in a sheet of cling film and let it rest for half an hour.

The right alternative
Those who love rustic flavors can prepare this tart using a wholemeal shortcrust pastry as a base.

Brush a tart mold (28 cm in diameter) with a little butter and sprinkle with a spoonful of flour. Roll out the shortcrust pastry with a rolling pin to form a disc with a diameter of about 30 cm. Any scraps can be kneaded again to obtain shapes to decorate the final dessert. Line the greased and floured pan with the shortcrust pastry. Prick the pastry with the tines of a fork to avoid making it swell during cooking. Cover the pastry with a sheet of baking paper and fill with dried legumes or flour.

Did you know that
Dried legumes are not used for the cake! They are important because they prevent the pastry from swelling excessively during cooking: in this way, you can obtain a perfect shortcrust pastry shell, ideal for filling.

Place the shortcrust pastry base in the oven at 160 ° C (convection oven) and bake for 20 minutes. Alternatively, cook at 180 ° C with the static function for 20-25 minutes. The biscuits obtained with the scraps require only 10 minutes of cooking.
Remove the pastry disc from the oven and allow to cool.
Remove the dried legumes from the center of the pastry, then gently remove the dough from the mold.

The right mold
To prepare the pies, we recommend buying molds with a removable bottom: in this way, detaching the dough from the pan will be very easy!

Dedicate yourself to the preparation of the filling (ganache). Heat the cream until just touching a boil. Pour the hot cream into the chopped dark chocolate, stirring vigorously until completely melted.
Pour the chocolate ganache into the pastry shell, decorate with the biscuits and leave to set in the fridge for a couple of hours.
Decorate as desired with melted white chocolate.
To better appreciate the flavor, we recommend serving the tart the day after the filling.

Alice's comment - PersonalCooker

If you want to make an even more romantic dessert, you can cook the shortcrust pastry in a heart-shaped mold. If, on the other hand, you are a lover of white chocolate, prepare a cocoa shortcrust pastry and stuffed with a white chocolate ganache!

Nutritional values and Health Comment on the recipe

The Perfect Chocolate Tart is a food that belongs to the group of desserts.
It has a high energy intake, mainly provided by lipids, followed by carbohydrates and finally by proteins.
Fatty acids are mainly saturated, simple carbohydrates and peptides of high biological value.
Fiber is present in modest quantities, while cholesterol is significant.
The Perfect Chocolate Tart is not indicated in the diet for overweight and metabolic pathologies (hypercholesterolemia, hypertriglyceridemia, type 2 diabetes mellitus and hyperglycemia).
Contains gluten and lactose, therefore it is not suitable for feeding intended for these food intolerances.
It is relevant to the lacto ovo vegetarian philosophy but not to the vegan one.
The average portion is about 30 g (about 95 kcal)