Today I am preparing a delicious Crumble Pie filled with Kinder bars. It’s a dessert with a very crumbly shortcrust pastry base and a filling of chocolate bars.
A tasty treat that’s also nice to look at! My house smells amazing, will it last until tomorrow?
The recipe for this tart is very simple to make, just prepare the shortcrust pastry in advance which must be crumbly and not compact.
The dessert is even quicker to prepare considering that this pastry doesn’t need to rest in the fridge.
Other options include a tempting layer of custard or chocolate, or a rich layer of jam—let your imagination run wild.
This version I propose is appreciated by both adults and children.
In my house, it lasted very little time indeed, my nephews devoured it immediately, and we adults didn’t hold back, especially my husband who devoured it—he has a sweet tooth.
Suitable for birthday parties or a sweet end to a dinner.
I warn you that if you are on a diet, this cake is not for you.
Yet the final result is truly remarkable, try it to believe it.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 390.82 (Kcal)
- Carbohydrates 49.04 (g) of which sugars 23.64 (g)
- Proteins 5.86 (g)
- Fat 20.67 (g) of which saturated 12.22 (g)of which unsaturated 6.93 (g)
- Fibers 2.30 (g)
- Sodium 163.88 (mg)
Indicative values for a portion of 70 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 for Crumble Pie Filled with Chocolate Bars
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 egg (medium)
- 7 tbsp butter (cold from fridge)
- lemon (grated rind optional)
- 1/2 tsp baking powder
- 1 pinch salt
- as needed chocolate (kinder chocolate bars 16 small or 8 large)
- as needed dark chocolate chips
Tools
- Baking Pan
- Parchment Paper
- Kitchen Scale
- Bowl
Steps for Crumble Pie Filled with Chocolate Bars
For the shortcrust pastry, mix the flour, sugar, lemon zest, and baking powder in a bowl, add the butter and knead until you get a sandy mixture.
Finally, add the whole egg and mix quickly to obtain a mixture that remains crumbly and not compact.
Preheat the oven to 356°F (Static Oven).
Line a 8.7-inch baking pan with parchment paper or butter and flour it.
Spread the crumbly pastry on the bottom, creating a border on the sides.
(Half of the mixture).
Now add the Kinder bars to cover the entire surface, breaking them if necessary.
I used the large Kinder bars but the smaller ones are fine as well.
Now pour the remaining mixture on top in a crumbly way to cover the entire surface.
Finally, add the dark chocolate chips on top.
Bake in a static oven at 356°F for about 30/35 minutes.
The cake will be ready when the pastry is golden brown.
Remove from the oven and let it cool completely.
Cut and serve your tart.
Enjoy your meal.
Advice
When you need to knead the pastry, I recommend working it as little as possible with your hands: this way you won’t risk activating too much gluten in the flour.
To flavor the crumble, I used organic lemons; alternatively, you can use vanilla to add to both the base and the cream. It keeps up to 3 days, better in the fridge.
Air Fryer Cooking
Place the pan in the air fryer basket and cook for 30 minutes at 320°F. Once cooked, let it cool before enjoying the ricotta crumble.
Advice:
As always, we remind you that cooking times may vary based on the model of air fryer you have available. For this reason, you will need to check the cooking and, if necessary, cook the cake a few more minutes.
If you liked this recipe, click on many stars, thank you very much.
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FAQs (Questions and Answers)
Can I bake the tart in a fan oven?
Bake the crumble in a fan oven at 320°F for about 35 minutes. When the cake is done, take it out of the oven and let it cool completely.
