The cocoa tart with extra dark chocolate cream carries with it all the aroma and intense and enveloping taste of high-grade dark chocolate.
It is a delicious dessert for true connoisseurs.
Those who love dark chocolate must try this tart at least once: with every bite, you will feel all the goodness of chocolate, not to mention its aroma, which is a real lure.
A crunchy chocolate shortcrust shell encloses a soft and moist filling that remains so even after baking. I prepare this delight both in winter and in summer, serving it in the latter case, cold from the fridge.
If children will also be consuming this dessert, you can use less aromatic dark chocolate that is closer to the taste of the little ones, such as 50 percent.
Great to serve at the end of a meal, maybe accompanied by a dollop of cream or a scoop of ice cream, it is suitable for any occasion, including birthday parties and gatherings with friends, who I assure you will be conquered by it.
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- Difficulty: Medium
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 1 Hour
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Energy 503.08 (Kcal)
- Carbohydrates 61.39 (g) of which sugars 31.82 (g)
- Proteins 8.50 (g)
- Fat 26.48 (g) of which saturated 15.84 (g)of which unsaturated 9.49 (g)
- Fibers 4.11 (g)
- Sodium 49.06 (mg)
Indicative values for a portion of 119 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder (extra dark or classic)
- 3/4 cup sugar
- 3/4 cup butter
- 1 egg
- 1 egg yolk
- Half packet baking powder
- 1 tsp vanilla extract (or half a packet of vanillin)
- to taste salt (fine)
- to taste powdered sugar (for decoration)
- 1 1/2 cups milk (whole)
- 2/3 cup sugar
- 3 tbsp cornstarch (maizena)
- 1 tbsp potato starch
- 3 egg yolks
- 1 tsp vanilla extract (or half a packet of vanillin)
- 2/3 cup whole milk (or 170 g of fresh cream)
- 10 oz dark chocolate (70%) (or 80%)
Tools
- 1 Pan for tart or cake pan diam. 9.5 inches
- 1 Electric Whisk
- 1 Wooden Spoon
- 1 Spatula silicone
Preparation
To prepare the cocoa shortcrust pastry, start by working the cold diced butter with sugar and salt.
Then add the flour, cocoa, and baking powder by sifting each, the teaspoon of vanilla extract, the whole egg, and the yolk. Knead for the minimum necessary time to obtain a homogeneous dough.
Wrap in plastic wrap and let rest in the fridge for a few hours.
To make the dark chocolate filling, start with the pastry cream by beating the yolks with the sugar and vanilla in a saucepan.
Then add the cornstarch and potato starch, and pour the milk in a thin stream, incorporating it into the mixture with the help of a wooden spoon or a hand whisk.
Thicken on moderate heat, stirring continuously.
Then let the cream cool in a large bowl with plastic wrap in contact.
Now attend to the chocolate ganache, melting the chocolate in a double boiler with the milk or cream, stirring continuously.
Let it cool.
When the pastry cream has cooled, beat it with electric whisks. Add the ganache, also cooled, incorporating it with a silicone spatula.
We have thus made the filling for the tart.
With all the ingredients prepared, now we will proceed to the actual making of the cocoa tart with chocolate cream.
After the resting time, retrieve the dough from the fridge, and if it’s too hardened from the cold, wait for it to soften a little, or handle it for the minimum necessary time to regain elasticity.
Set aside a little shortcrust for the strips and roll out the rest between two sheets of parchment paper, using a little flour both above and below the dough.
The thickness should be about 1/4 inch with high edges to contain the filling.
It is advisable to use a springform pan and grease it with a releaser (to make it at home, click here).
Alternatively, on a well-greased baking sheet, place two long strips of parchment paper that intersect, overlapped by a parchment paper disc to cover only the base of the mold and cut to size.
This will help to release the tart from the mold once cold and there will be no marks of the parchment paper along the edges of the dessert.
Prick the base with a fork and fill with the cream.
Decorate with the strips arranged diagonally.
Bake at 350 degrees Fahrenheit for 40 minutes, middle-lower level, static oven function.
Let cool completely before removing the dessert from the mold.
The cocoa tart with chocolate cream is now ready.
Decorate with powdered sugar when cold.
The day after you prepare it, it may be even better.
Storage
Store in the fridge well closed in a cake container, or under a glass dome, for about 3 days.
Store in the fridge well closed in a cake container, or under a glass dome, for about 3 days.
Here is a selection of products that are very useful in making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
Here is a selection of products that are very useful in making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
Here is a selection of products that are very useful in making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
