Soft dark chocolate tart made in a special mold or the “Lindt soft tart”, a chocolate dessert perfect even for breakfast, creamy and extremely indulgent.
A few days ago while browsing Facebook, among the various sponsored posts, the algorithm showed me a dessert called “Lindt soft tart”. I won’t hide that my curiosity and constant search for delicious sweets led me to read the recipe, discovering that this dessert is going viral on the web and that the “Lindt soft tart” is nothing more than a chocolate dessert filled with a ganache made from the famous Lindt milk pralines.
The recipe really caught my eye, but not having the pralines at home I modified it a bit to my liking, completely personalizing it and adding a final touch of hazelnuts.
I won’t tell you the delight that came out in the end: the velvety, silky ganache, the crunchy contrast from the hazelnuts and the fantastic base — a texture halfway between brownies and a chocolate cake — seduced everyone!
Curious, right? Let’s go to the kitchen and prepare it together, because if the Lindt tart is good, my version is exceptional!! Before we get cooking, remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here)!
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 1 Hour
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 443.30 (Kcal)
- Carbohydrates 30.33 (g) of which sugars 12.89 (g)
- Proteins 8.95 (g)
- Fat 32.76 (g) of which saturated 12.74 (g)of which unsaturated 11.46 (g)
- Fibers 5.70 (g)
- Sodium 30.00 (mg)
Indicative values for a portion of 100 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
Soft dark chocolate tart with hazelnuts: ingredients…
- 5.3 oz dark chocolate
- 3 1/2 tbsp butter
- 3 eggs (large)
- 1/2 cup granulated sugar (plus 1 tablespoon (≈110 g))
- 1 cup all-purpose flour
- 1 tsp baking powder (heaping)
- 1 packet vanillin (vanilla powder)
- 3/4 cup heavy cream (liquid) (≈200 ml)
- 4.6 oz dark chocolate (or whichever you prefer)
- 2/3 cup hazelnuts (roughly 3 oz)
Tools
- Hand mixer
- Pan special tart pan (smart mold) 8 2/3 in
Soft dark chocolate tart with hazelnuts: preparation
In a bowl combine the chocolate and the butter, heat for 90 seconds in the microwave, then stir well to fully melt everything.
Beat the eggs with the sugar until you obtain a light and frothy mixture, then add the melted chocolate with the butter.
Work for a few seconds and then add the flour, baking powder and vanillin.
Pour the batter into a special tart mold (non-stick is best). I used one similar to this: smart tart pan 8 2/3 in.
Bake in a preheated convection oven at 356°F (180°C) for 20 minutes, but do the toothpick test before removing from the oven.
While the tart is baking, chop the hazelnuts and heat the cream until it just reaches a simmer.
Combine the chocolate with the cream (you can also use cooking cream). Once you have a smooth, fluid mixture, add about 2 oz of freshly chopped hazelnut bits.
Remove the cake from the oven, let it cool slightly and remove it from the mold.
Let it cool a bit more or let it come to room temperature if you have the time, then pour the ganache over the tart.
Decorate as you like and place in the fridge for at least three hours, or until the ganache has set.
Serve or store in the fridge until ready to enjoy.
Keeps well for 3-4 days in a suitable container; let it come to room temperature for at least half an hour before serving.
To make this recipe you can use a stand mixer, a hand mixer or an immersion blender with a whisk attachment. You might also need a silicone spatula.
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