SOFT CHOCOLATE TART is a delicious and irresistible cake, perfect for a snack or a dessert.
The soft chocolate tart is made of a soft shortcrust base and a chocolate cream. The shortcrust is prepared with butter, sugar, eggs, and flour, while the chocolate cream is prepared with cream, dark chocolate, sugar, and flour.
If you love chocolate, you absolutely cannot miss this recipe! The soft chocolate tart is a simple dessert to prepare but with an intense and irresistible taste. The shortcrust base is soft and delicate, while the chocolate cream is rich and creamy. This tart is perfect for a meal end, a hearty breakfast, or a snack, and it will win over all your diners.
The chocolate tart is a classic dessert of Italian cuisine, appreciated by both children and adults. The cake can be enriched with different ingredients, such as hazelnuts, nuts, dried fruit, or fresh fruit.
Here are more delicious tarts:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 698.05 (Kcal)
- Carbohydrates 89.73 (g) of which sugars 50.46 (g)
- Proteins 9.28 (g)
- Fat 35.07 (g) of which saturated 10.89 (g)of which unsaturated 6.81 (g)
- Fibers 3.74 (g)
- Sodium 137.82 (mg)
Indicative values for a portion of 168 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 cups all-purpose flour
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/2 lemon (grated)
- 2 egg yolks
- 1 pinch salt
- 7 oz 60% dark chocolate
- 1 cup fresh cream
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 2 tbsps butter
Tools
- Hot Plate AMZCHEF Single Induction Hob, 2000W Induction Hob with Slim Design, 10 Power Levels, 10 Temperature Levels, Touch Sensor Control, Timer, Black
- Rolling Pin Städter 800045 – Beechwood Rolling Pin, 13.8 inches
- Whisk Metaltex 12.28.25 Stainless Steel Whisk, 8 Kitchen Wires, Stainless, Silver
- Cake Pan Excelsa Silver Baking Springform Pan 9.4 inches, Steel, Silver
- Parchment Paper Cuki Parchment Paper Sheets 13 x 15 inches – 25 sheets – 1 pack
Steps
Let’s start by preparing the shortcrust pastry, you will find all the instructions in the recipe: Classic shortcrust pastry. Then put it in the fridge for about 1 hour, or if you have it, half an hour in the freezer.
Let’s move on to preparing the chocolate cream. Chop the chocolate into pieces, put it in a saucepan along with the sugar and flour, mix. Place over low heat, stirring constantly, in a few seconds the chocolate mixture will begin to thicken into a soft ball. Add the cream slowly, a little at a time, continuing to stir. Do not add more cream until the previous one is completely absorbed. Continue like this until the milk is used up.
Continue stirring over low heat with the help of a whisk until the mixture becomes a smooth, thick, and lump-free cream. At this point, remove from the heat and add the butter. Stir well and cover with cling film in contact, to avoid the formation of a crust, and let it cool, then place in the fridge until use.
Let’s assemble the cake. Start rolling out the shortcrust with the floured rolling pin, on the parchment paper, to a thickness of 1/6 inch. Place the parchment paper with the pastry in a tart mold, adhere the edges well to the mold, and remove the excess shortcrust with a knife. Put the leftover shortcrust back in the fridge. Prick the tart shell with a fork. Take the cream, stir it, pour it into the shortcrust shell, leaving about 1/4 inch from the edge, distribute the chocolate well on the surface. Take the leftover dough, roll it out, and cut 6/7 strips of about 3/8 inch, we will use them to decorate the cake. Remove the excess dough. Put the cake in the fridge for about 15 minutes.
Bake in a preheated static oven at 356°F for 15 minutes, then lower to 302°F and bake for about 30 minutes, this step will prevent the chocolate from burning. When the tart has a nice golden color and the filling is opaque, turn off the oven, the tart is ready. Remove from the oven and let it cool completely before cutting.
Storage of Soft Chocolate Tart
The tart can be stored at room temperature for 4/5 days.
To store the chocolate tart longer, you can freeze it. To do this, let the tart cool completely and then cut it into slices. Wrap each slice individually in plastic wrap and then place it in a food bag. The frozen chocolate tart keeps for about 1 month. To defrost, remove the chocolate tart from the freezer and let it sit at room temperature for about 30 minutes.
FAQ (Frequently Asked Questions)
Can I enrich the cream of the soft chocolate tart?
Of course, you can use hazelnuts, dried or fresh fruit
