The recipe for the chocolate bar tart is delicious and easy to make!
It’s embarrassingly easy, I must say, but truly delicious!!
Basically, it’s about making a shortcrust pastry with baking powder inside, which I chose to enrich with chocolate chips, and forming the tart, preferably square, with lots of chocolate bars inside, lined up side by side; cover the bars with more shortcrust pastry and into the oven.
While preparing the shortcrust pastry, I decided to use type 2 flour and little sugar because the filling is quite sweet.
The result was really pleasant and not overly sweet, and my chocolate bar tart was gone in less than 24 hours.
Would you like to try it?
READ THE TIPS AND FREQUENTLY ASKED QUESTIONS AT THE END OF THE RECIPE.
OTHER INTERESTING RECIPES:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Creative
- Seasonality: All seasons, Epiphany
- Energy 391.17 (Kcal)
- Carbohydrates 56.62 (g) of which sugars 30.34 (g)
- Proteins 7.35 (g)
- Fat 15.51 (g) of which saturated 4.92 (g)of which unsaturated 8.19 (g)
- Fibers 1.55 (g)
- Sodium 38.55 (mg)
Indicative values for a portion of 68 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 type 2 flour (or type 1 or 00)
- 1/3 cup potato starch
- 4 medium eggs
- 2/3 cup sugar
- 1/2 cup rice oil
- 1/3 cup chocolate chips
- 1 teaspoon baking powder
- as needed powdered sugar
- as needed vanilla (the seeds from the pod)
- 20 chocolates (like Kinder bars)
Tools
- Tart pan 8×8 perforated
Preparation of the Chocolate Bar Tart
Pour the dry ingredients and the chocolate chips into a bowl, stirring briefly.
Add the eggs to the center.
Mix with a fork.
Pour in the oil as well, and mix initially with the fork, but then it’s better to use your hands to do it faster and not warm up the pastry.
Compact the oil shortcrust pastry and then move to the work surface.
Roll out the dough on the floured work surface
Apply a light pressure with the perforated ring to make the base. Place a sheet of parchment paper on the baking tray that will go in the oven and on top of the cut out tart base. Place the ring on top, trim the edges if needed, and with the leftover pastry, prepare the edges to adhere to the ring that should be slightly higher than the bars (no need to grease the ring). If you don’t have the ring but a square tart pan, proceed as with a normal tart, and in this case, grease the pan and still consider the edges that should be slightly higher than the bars.
Line the bottom of the tart with the bars.
Close with the shortcrust pastry sealing the edges.
Distribute chocolate chips on the surface as desired and place in the fridge for 15’. Meanwhile, preheat the oven to 356°F and when it reaches temperature, bake for about 20 minutes.
Unmold when completely cold and decorate with a little powdered sugar.
Tips:
The step in the fridge after forming the tart with the bars is not mandatory, but I recommend it because if the shortcrust is cold, it won’t deform during baking, and the bars stay in shape.
Frequently Asked Questions:
I don’t like oil shortcrust pastry; how do I adjust with butter:
I recommend using the basic shortcrust pastry recipe linked above and adding a pinch of baking powder; or use the conversion table
Can I omit the starch?
Yes, use all flour, so 3 1/3 cups
Is it very sweet?
The bars are sweet, and that’s why I preferred to use a more rustic flour and much less sugar than the 1 cup that would be needed; in this way, I must say it’s quite balanced.. but it’s always a matter of taste.
