The dark chocolate tart, which we made in single-serving portions, is a great dessert for after a meal as well as a great snack, rich in chocolate and flavor. It immediately makes us feel better since chocolate has the power to put everyone in a good mood.
I make this dark chocolate tart every weekend if I have guests at home, and I know it will be a hit both as a dessert or made today as individual servings so that everyone has their own.
Want to make it even richer? Once the dark chocolate has solidified, add some dollops of whipped cream all around, and not only will the visual effect be greater, but it will also be even more delicious. Try it yourself! 😉
See you soon with the next recipe, Ana Amalia 😘
- Difficulty: Easy
- Cost: Affordable
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Dark Chocolate Tart Ingredients
- 2 1/2 cups all-purpose flour
- 2 eggs
- 1 1/4 cups powdered sugar
- 5 oz butter
- 1 pinch salt
- 9 oz dark chocolate
- 1/2 cup heavy cream
Tools
- 1 Bowl
- 1 Tart pan 9.5 inches
- 1 Rolling pin
Dark Chocolate Tart Preparation
To prepare the dark chocolate tart, start by placing the flour sifted with salt on the work surface, forming a well.
Cut the butter of excellent quality cold from the fridge into pieces and add it to the flour.Work it quickly with your fingertips to get a sandy mixture as quickly as possible, then add the sugar and eggs, mix just as quickly.
Work the dough in a few minutes and wrap it in plastic wrap, let it rest in the refrigerator for at least 30 minutes.
Meanwhile, butter and flour a 9.5-inch tart pan or individual molds as I did today, you will get 6.
Chop the dark chocolate and heat the heavy cream until it almost reaches a boil, remove from the heat and add the chopped chocolate, stir to melt it using a wooden spoon.
Let cool.Preheat the oven to 350°F, static mode, take the shortcrust pastry out of the fridge and roll it with the rolling pin into a thin layer 2 or 3 mm.
If making single servings, cut the discs of pastry slightly larger than the mold bases, line them with the pastry and bake in a hot oven for 15-20 minutes covering the base with parchment paper and placing beans or chickpeas inside to prevent it from puffing up during baking.Once the tart is baked, take it out of the oven, allow it to cool completely before filling with the chocolate ganache which, kept at room temperature, will be cold but still creamy. Level the surface and place in the refrigerator to firm up until ready to serve, and
ENJOY YOUR MEAL
How to store the dark chocolate tart
The dark chocolate tart can be stored in the refrigerator for 3 or 4 days in an airtight container.
You can freeze the dark chocolate tart.
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