The SACHER TART is a delicious baked dessert, very indulgent and rich in chocolate, that recalls the flavors of the more famous sachertorte from Vienna, although it has different textures. It’s a perfect after-dinner dessert, but can also be served with an afternoon tea or as a tasty snack for children — enjoyed by grown-ups too. In any case it will be welcomed with great enthusiasm because, believe me, it’s a dessert that creates addiction.
The goodness of this tart lies in its contrasts, quite marked but for that reason very enjoyable for our palate: the crisp shortcrust pastry encloses a creamy filling, while the chocolate ganache topping contrasts with the underlying apricot jam, fresh and slightly tart.
Textures and taste pair wonderfully and, above all, offer a pleasant and harmonious play.
SEE ALSO:
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 6-8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 578.95 (Kcal)
- Carbohydrates 68.34 (g) of which sugars 32.96 (g)
- Proteins 8.12 (g)
- Fat 33.03 (g) of which saturated 16.23 (g)of which unsaturated 9.37 (g)
- Fibers 5.08 (g)
- Sodium 77.76 (mg)
Indicative values for a portion of 85 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 00 flour (Italian type 00)
- 1/2 cup unsweetened cocoa powder
- 10 tbsp butter (cold, in pieces)
- 5/8 cup granulated sugar
- 1 pinch salt
- 1 egg (medium, at room temperature)
- 1 egg yolk
- 4 tbsp apricot jam
- 1/2 cup heavy cream (liquid)
- 6 oz 70% dark chocolate
Tools
- 2 Bowls
- 1 Small saucepan
- 1 Pan 8 in
- 1 Rolling pin
Steps
The preparation of the SACHER TART is quick and within everyone’s reach.
In a bowl or in the bowl of a stand mixer put the sifted flour and cocoa and a pinch of salt. Mix the dry ingredients and add the cold butter cut into pieces and the sugar.
Start working the dough with your hands, pinching it with your fingertips, until you obtain a sandy texture.
Add the whole egg and the yolk and mix quickly until you get a homogeneous dough. Wrap it in plastic wrap and place in the fridge to firm up for at least 30 minutes.
Roll the shortcrust pastry to a thickness of about 1/8 inch (approx. 3 mm). Line an 8-inch pan, preferably with a removable bottom, and prick the base with the tines of a fork.
Cover it with parchment paper and fill it with dried chickpeas (or pie weights).
Bake in a preheated conventional oven at 356°F for 15 minutes. Then remove it from the oven, take out the chickpeas and the parchment paper and continue baking for another 10 minutes.
Once ready, take it out of the oven and let it cool. Then unmold it.
Finely chop the chocolate and set it aside. Heat the cream without bringing it to a boil, then add the chocolate, let it melt completely and let it cool slightly.
Cover the tart base with the apricot jam (HERE is my recipe) and pour the chocolate ganache, spreading it evenly.
Transfer the Sacher tart to the fridge until the chocolate becomes dull.
At serving time decorate with additional chocolate shavings.
STORAGE
The SACHER TART can be stored in the fridge, well covered, for up to 1 week.
