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Chocolate tart

Chocolate tart


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Mix the flour with the powdered sugar, vanilla and diced butter until it becomes a sandy dough. Add the egg and cold water and knead an elastic and non-sticky dough, which is wrapped in food foil and put in the fridge for at least 30 minutes. After 30 minutes, remove, spread and put in a tart form. Prick from place to place with a fork and put in the oven for 25 minutes.

Hydrate the gelatin in a little milk or water. Break the chocolate into pieces, add the whipped cream and place on a steam bath, stirring until the chocolate melts. Add hydrated gelatin, mix until dissolved. Pour the cream into the crust and let it cool, then put it in the fridge for 2-3 hours.


Chocolate tart - Recipes

The dream of any chocolate drinker, this tart is impossible not to make a sensation, whether you are preparing it for the guests, or you are preparing it for a Sunday meal with the family!

Ingredient:

for the dough:

250 gr flour
100 gr butter
100 gr powdered sugar
6 tablespoons water
1 or
1 vanilla essence

for cream:

400 gr dark chocolate
400 ml liquid cream
1 tablespoon butter
1 teaspoon essential rom
2 gelatin sachets

100 gr raspberries
chocolate chips

Method of preparation

From the listed ingredients, knead a dough and put it in the fridge for at least half an hour.
Put the dough on the work surface sprinkled with flour and spread a round sheet. Put the sheet in the shape of a tart greased with butter and press it by hand. Remove the excess dough and prick with a fork on the entire surface so that it does not swell when baked.
Bake until lightly browned.


Put the whipped cream in a saucepan on the fire together with the broken chocolate, the pieces and the butter and mix continuously until the chocolate melts and the mixture becomes homogeneous. Add the essence of rum and gelatin prepared according to the instructions on the package.



After it has cooled, cut it into slices like on a cake and decorate it to your liking. I used raspberries and chocolate chips for decoration.


Chocolate tart and walnut biscuit top

Chocolate tart and walnut biscuit top is a very good dessert for many chocolate lovers.

And it is easy to prepare, without baking!

  • For the cookie sheet:
  • 300 gr biscuits
  • 300 gr chopped walnuts
  • 200 gr butter
  • 200 ml of milk
  • 1 tablespoon sugar
  • salt
  • For chocolate cream:
  • 400 gr household chocolate
  • 500 ml liquid cream
  • 2 tablespoons cocoa
  • coffee essence
  • 5 gr gelatin
  • 50 ml water
  • salt
  • For decoration:
  • raisins
  • walnuts

[/ ingredients]
[preparation title = & # 8221Preparation & # 8221]

Prepare the cookie sheet

I put the biscuits and walnuts on a wooden bottom and pressed them with the help of the rolling pin, but I didn't break them completely.
I used some sweeter biscuits that immediately crumbled, they were crushed by hand.
I put everything in a bowl.
I put the milk on the fire together with the butter and a teaspoonful of sugar and a spoonful of sugar, no more because they are sweet biscuits.
When the butter melted, I added the hot milk over the biscuits and walnuts and mixed well.
I wallpapered with this composition a tart tray with a diameter of 26 cm, greased with a little butter and I immediately cooled.

We prepare the cream for the Chocolate Tart and the top of the walnut biscuits

The liquid cream together with the chocolate, cocoa and a little salt, I put them in a bowl on the fire and I stirred continuously until the chocolate melted, then I let the bowl cool.
I hydrated the gelatin in 50 ml of water.
When the chocolate composition cooled, I introduced the mixer and rubbed it until it became frothy.
I melted the gelatin over low heat and mixed it with the chocolate cream as soon as I removed it from the heat.
I poured the chocolate cream over the cookie sheet, leveled it and garnished it with some hydrated raisins in water and walnut kernels, then let it cool for an hour.

As my household chocolate was a bit sweet, it didn't need the addition of sugar, but as we are lovers of darker chocolate, we added the two tablespoons of cocoa.
It turned out to be a delight!


Chocolate tart - Recipes

The dream of any chocolate drinker, this tart is impossible not to make a sensation, whether you are preparing it for the guests, or you are preparing it for a Sunday meal with the family!

Ingredient:

for the dough:

250 gr flour
100 gr butter
100 gr powdered sugar
6 tablespoons water
1 or
1 vanilla essence

for cream:

400 gr dark chocolate
400 ml liquid cream
1 tablespoon butter
1 teaspoon esenta rom
2 gelatin sachets

100 gr raspberries
chocolate chips

Method of preparation

From the listed ingredients, knead a dough and put it in the fridge for at least half an hour.
Put the dough on the work surface sprinkled with flour and spread a round sheet. Put the sheet in the shape of a tart greased with butter and press it by hand. Remove the excess dough and prick with a fork on the entire surface so that it does not swell when baked.
Bake until lightly browned.


Put the whipped cream in a saucepan on the fire together with the broken chocolate, the pieces and the butter and mix continuously until the chocolate melts and the mixture becomes homogeneous. Add the rum essence and gelatin prepared according to the instructions on the package.



After it has cooled, cut it into slices like on a cake and decorate it to your liking. I used raspberries and chocolate chips for decoration.


Chocolate tart

1. Prepare the dough for the countertop: melt the margarine until it becomes creamy, then mix with sifted flour, beaten egg, essence, powdered sugar and water. Knead a dough to which, if it is too sticky, add a little more flour. Leave to cool for half an hour, then place in the tart tray lined with baking paper. Prick with a fork from place to place and put in the hot oven until lightly browned.

2. For the cream, put the liquid cream in a bowl, then add the chocolate, the cocoa dissolved in a little liquid cream and the essence. The mixture is put on low heat, stirring constantly until everything becomes homogeneous.

3. The gelatin is hydrated in a little cold water, then put on low heat to dissolve, but without boiling. Lightly incorporate the cooled into the chocolate cream and let it cool slightly.

4. Pour the warm cream over the cooled countertop and put the tart in the fridge. Cut the next day.


Video: Binging with Babish: Death by Chocolate Éclair from The Simpsons (July 2022).


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