The cocoa tart with jam, a true delight. A very simple recipe, perfect as a dessert after a meal or as a sweet treat for a delicious snack. I made this wonderful tart with bitter cocoa shortcrust and filled it with apricot jam. Then, once cooked, I sprinkled the edge with almond flakes.
It was a great success, after all, the combination of chocolate with apricot jam is a perfect match; indeed, it resembles a bit the Sacher cake.
Susy’s friends, shall we discover the recipe together? Then everyone into the kitchen, sweet lovers!
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Energy 441.64 (Kcal)
- Carbohydrates 70.50 (g) of which sugars 36.72 (g)
- Proteins 6.04 (g)
- Fat 17.73 (g) of which saturated 10.74 (g)of which unsaturated 6.05 (g)
- Fibers 2.35 (g)
- Sodium 173.65 (mg)
Indicative values for a portion of 96 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 the Cocoa Tart with Jam
- 2 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 5 1/4 oz butter
- 3/4 cup sugar
- 1 egg (Medium size)
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1 pinch salt
- 10 1/2 oz apricot jam (or your favorite one)
- as needed almond flakes
Tools
- Tart Pan
Cocoa Tart with Jam
In a large bowl, pour the sugar, add the butter cut into pieces, a pinch of salt, and the vanilla extract. With a fork, crush the butter and mix it well with the sugar. Add the egg, blend well, then finally add the flour, baking powder, and sifted cocoa. Initially, I use the fork, then I proceed to knead with hands, compacting the dough until creating a nice homogeneous dough. The cocoa shortcrust is ready, wrap it in cling film and place it in the fridge for at least a couple of hours.
After the rest time in the fridge, take the shortcrust out, roll it out on a lightly floured work surface with the rolling pin. Place it on the mold, adhere the edges well, remove the excess and prick the surface with a fork.
👉(A bit of shortcrust is left over; I recommend using it immediately to prepare some cookies or you can freeze it for up to a month 😉)
Pour the apricot jam and bake in a preheated oven at 350°F for about 35 minutes. Once cooked, remove from the oven and decorate the edges with almond flakes. Let it cool thoroughly before extracting it from the mold.
Absolutely a must-try 😘.
