If you like sweets just like me, you have to try the recipe of my chocolate tart.
Both the cake and the cream are very easy to prepare.
I have prepared this tart a few times and only changed fruits I served it with. For example, you can serve it with raspberry sauce, strawberries, cranberries or blackcurrants. I remember that when I served this tart with raspberry sauce I also used some home-made whipped cream. The whole thing was delicious.
If you decide to try this recipe, I encourage you to share photos in the Comment section.
Bon Appetit 🙂
Additionally: baking paper, baking beans and half a glass of redcurrant.
Sift flour on the pastry board, add salt, cold butter and caster sugar. Cut in the butter into flour, add the egg and knead the pastry. You can also mix all the ingredients in a food processor. Cool the pastry in the refrigerator for 20 minutes. Roll out the chilled pastry until it is around 4 millimeters thick. Lay out the baking tin with the pastry. The one I used was 25 centimeters in diameter. Make a few wholes at the bottom of the pastry with a fork. Place the baking paper on the top of the pastry and put baking beans on it. Put it in the oven preheated to 200 degrees Celsius and bake it for 20 minutes. After 20 minutes remove the paper and the baking beans and carry on baking for another 15 minutes.
Chocolate cream: pour the cream into a pan, add the caster sugar, butter and vanilla extract. Bring them to boil. Remove the mixture from the heat once it starts boiling, add chocolate. Gently whisk the cream until the chocolate is completely dissolved.
Pour the chocolate cream into the cold tart. Put it in the fridge and let it cool for at least two hours. After cooling, decorate it with redcurrants.
You can use milk chocolate instead of dark chocolate. If you decide to do so, use more of it, otherwise the cream will be runny.