Double chocolate tart

Double-chocolate-tart-8
I like to serve this tart with fresh raspberries.

 

Difficulty: Hard

Time: 40 min. preparation time, 40 min. baking time

Nutrition: Calories ca 533 / Protein 9g / Carbohydr. 38g / Fat 38g

Ingredients (12 servings)

260 gbutter
50 gsugar
3 tbspmilk
150 gall-purpose flour
600 mlheavy cream
420 gcouverture chocolate (dark)
4egg whites
2eggs
salt
flour for work surface

Utensils

oven, standing mixer or hand mixer with dough hooks, baking paper, rubber spatula (optional), 2 large bowls, whisk, tart tin (Ø ca. 25cm), cutting board, baking beans, knife, rolling pin, 2 small sauce pans

Wine Tip

Cabernet Sauvignon, 2011
Robust red wines like Cabernet Sauvignon perfectly complement this dark chocolate creation. The wine leaves a chocolaty nuance behind and gently plays with the full-flavored dessert.

Step 1

Double chocolate tart

Preheat the oven to 180°C/355°F. For the base, mix part of the cold, cubed butter, sugar, milk, and a pinch of salt together. Next, add flour and work into a smooth dough.

oven, standing mixer or hand mixer with dough hooks

100 g butter / 50 g sugar / 3 tbsp milk / 150 g all-purpose flour / salt

Step 2

Double chocolate tart

Roll the dough out thinly onto a work surface sprinkled with flour. Leaving an edge, lay into a tart tin (greased if necessary). Weigh down with baking paper and baking beans.

baking paper, tart tin, baking beans, rolling pin

flour for work surface

Step 3

Double chocolate tart

Next, blind bake in a preheated oven at 180°C/355°F for approx. 12 – 15 min., until the base is golden.

oven

Step 4

Double chocolate tart

Meanwhile, chop part of the dark couverture and put in a bowl with another part of soft butter.

large bowl, cutting board, knife

300 g couverture chocolate / 150 g butter

Step 5

Double chocolate tart

Bring part of the heavy cream to a boil and pour over couverture and butter. Let it sit for 1 – 2 min. and then beat with whisk until smooth.

whisk, small sauce pan

500 ml heavy cream

Step 6

Double chocolate tart

Add egg whites, eggs and a pinch of salt to the chocolate mixture and whisk. Pour the smooth mixture onto the baked base and bake the whole thing at 180°C/355°F for approx. 25 min. Leave to cool down to room temperature for approx 1 hour.

whisk

4 egg whites / 2 eggs / salt

Step 7

Double chocolate tart

For the ganache, chop remaining couverture and put in a bowl with remaining butter. Next, boil cream and pour over the couverture and butter. Allow to steep for 1 – 2 min. and then whisk until smooth.

large bowl, whisk, cutting board, small sauce pan, knife

120 g couverture chocolate / 10 g butter / 100 ml heavy cream

Step 8

Double chocolate tart

Spread the ganache over the cooled tart. Chill the tart for at least 1 hour before serving. Serve with a garnish of cream and fresh berries, as desired.

rubber spatula