Chocolate crumble tart, grandma’s recipe for one of the best sbriciolate there is. A few days ago some guests came to visit; for the occasion I prepared a crumble filled with chocolate ganache, basically a tart, but much easier and faster, because the shortcrust is worked coarsely and placed in the pan without too much effort. That evening the chocolate crumble tart was gone in a flash, much to my son’s disappointment who, having seen it being made, would have liked to eat at least one piece. The next day I made it again and left it on the windowsill to cool; my son, without asking if I had already taken the photos, decided to start snacking on it: I managed just in time to save a small piece for a few shots! Then the rest of the family arrived and the dark chocolate crumble tart disappeared again… While we wait to make it once more, let’s go to the kitchen and discover how to make the crumble tart with chocolate ganache, but first roll up your sleeves and remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
Also take a look:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
Ingredients to make the chocolate crumble tart
- 1 2/3 cups all-purpose flour (200 g)
- 2/3 cup fine durum semolina (re-milled) (100 g)
- 2/3 cup cold butter (about 150 g)
- 2 eggs (medium)
- 2/3 cup granulated sugar (130 g)
- 1/2 teaspoon baking powder
- as needed orange zest
- 1 teaspoon vanilla extract
- 3/4 cup heavy cream (about 200 g / ~7 fl oz)
- 9 oz dark chocolate (50% cocoa) (about 250 g)
- as needed orange zest
Tools
- Bowl
- Saucepan
- Oven
- Baking pan springform pan 8.7 in
Steps
In a bowl pour the two flours mixed together, add the cold butter in pieces and work it coarsely.
Add the sugar and the eggs and work quickly. Add the orange zest and the baking powder and resume working coarsely with your hand until you see crumbs of different sizes forming. The dough is ready — don’t overwork it, otherwise the butter will melt and you’ll end up with a classic shortcrust.
Bring the cream just to a simmer and add the chocolate, stir until you obtain a glossy, uniform mixture, then add a little grated organic orange zest.
Line the base of a springform pan (about 8.7 in) with parchment paper, press in a little more than half of the crumb mixture and shape it slightly with your hand, raising the edges. Pour the chocolate ganache onto the base of the crumble tart and level it. Cover with the remaining crumb mixture and bake the chocolate crumble tart in a conventional oven, preheated to 356°F, for about 35–40 minutes, but adjust based on your oven as ovens vary.
When the crumble tart is baked and golden, remove from the oven, let it cool for at least 40 minutes and transfer it to a rack. Let it rest 5–6 hours before dusting with powdered sugar and serving.
The chocolate crumble tart keeps for 2 days at room temperature if it’s not hot, covered with a cotton cloth; otherwise store it in the fridge covered with plastic wrap for up to 4 days.
