The soft Christmas tart with cinnamon and chocolate is as delicious as it is quick to make.
The base of the tart is the same as the one with strawberries, which is a batter similar to a regular sponge cake, poured into the tart pan with grooves, called smart, and therefore does not require any resting or use of a rolling pin and pastry board.
What makes the tart delicious and Christmasy is the dark chocolate and cinnamon ganache; this step is also quite simple, as it involves pouring almost boiling cream over chopped chocolate.
So if you want to impress your guests with simplicity, rest assured that with the soft Christmas tart, success is guaranteed and there will be seconds.
READ THE TIPS AT THE END OF THE RECIPE.
OTHER INTERESTING RECIPES:
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas, New Year's Eve
Ingredients
- 1 cup all-purpose flour
- 3 tbsps unsweetened cocoa powder
- 1/2 cup sugar
- 2 eggs (equivalent to 2 medium)
- 1/4 cup rice oil (or other mild oil)
- 1/2 cup milk (or plant-based drink)
- ground cinnamon (to taste)
- 1 tsp baking powder
- 1 oz amaretti cookies (crumbled)
- 2/3 cup heavy cream
- ground cinnamon (to taste)
- 6 oz 50% dark chocolate
- raspberries (to taste)
- cookies, shortcrust (to taste)
Tools
- Tart mold
Steps
First, preheat the oven to 350°F (static or fan-assisted) and grease the cake pan.
In a bowl, pour the eggs and sugar and beat with an electric mixer; after about 5 minutes, add the liquids.
Sift the flour to remove impurities and add to the batter along with the baking powder, cocoa, and cinnamon.
Pour the batter into the mold and bake for about 25 minutes. When the cake is completely cooled, unmold it and place it on the plate. Sprinkle the surface with crumbled amaretti.
Bring the cream with cinnamon to just below boiling and then pour it over the knife-chopped chocolate. Stir gently and then cover with plastic wrap in contact and let cool at room temperature.
With the leftover shortcrust pastry I had frozen after making the Sicilian cassata, I made small cookies in the shape of stars and snowflakes, baked in the oven at 320°F and, once cooled, sprinkled with powdered sugar.
Pour the chocolate and cinnamon ganache into the shell of the soft tart and refrigerate until solid. Decorate as desired with the cookies and raspberries.
Tips:
The soft tart can be stored in the fridge in a cake holder.
If you don’t have leftover shortcrust pastry, you can choose to decorate it with just amaretti and raspberries. Use your imagination to make the tart visually appealing.
