The Ernst Knam’s chocolate tart is a dessert reserved for chocolate lovers, where chocolate is the absolute star of this recipe. The cocoa shortcrust pastry encloses a soft heart made with pastry cream and chocolate ganache; each bite is an explosion of flavor where the contrast between the crunchiness of the shortcrust and the smoothness of the dark chocolate cream creates a perfect balance.
The recipe is simple, does not require particular technical knowledge, and can be made quickly; if possible, you can easily prepare the bases in advance and store them in the fridge. After baking, you should let it rest for a few hours to achieve a perfect cut.
Knam’s chocolate tart has forcefully entered my top ten, it is a delicious dessert that never gets old; the first time I made it, I thought it was too “chocolatey” as the master would say, but it is perfect. I usually serve it with a spoonful of slightly sweetened whipped cream, an extra touch that makes it special.
Here are more chocolate-based recipes:
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 1 Hour
- Portions: 8People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 405.00 (Kcal)
- Carbohydrates 44.57 (g) of which sugars 22.25 (g)
- Proteins 6.39 (g)
- Fat 23.67 (g) of which saturated 11.88 (g)of which unsaturated 7.03 (g)
- Fibers 3.04 (g)
- Sodium 77.11 (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
Ingredients
- 2 1/4 cups all-purpose flour
- 5 1/4 oz butter
- 3/4 cups sugar
- 1 egg (whole medium, about 50 g)
- 1/4 cups unsweetened cocoa powder
- 1 1/2 tsp baking powder
- Half vanilla pod
- 1 pinch salt
- 1 cup whole milk
- 2 tbsp egg yolks (2 yolks)
- 3 tbsp sugar
- 2 tbsp all-purpose flour
- 1 tbsp potato starch
- Half vanilla pod
- 1/2 cups whipping cream
- 6 3/4 oz 70% dark chocolate (I use 60%)
Tools
- 3 Bowls
- 1 Work surface
- 1 Tart pan 9 inches in diameter
- 1 Saucepan
- 1 Scale
- 1 Rolling pin
- 1 Hand whisk
- 1 Baking dish
Procedure
Cut the butter into cubes and let it sit at room temperature for 15/20 minutes.
Place the butter and sugar in a bowl and mix with a whisk until well combined. Add the egg, salt, and vanilla, incorporating well.
Sift the dry ingredients (flour, baking powder, and cocoa), add them to the bowl, and quickly knead with your hands until a smooth and homogeneous dough is formed.
Wrap the dough in plastic wrap and place it in the fridge for 4 hours.
Don’t worry if the dough feels a bit softer than classic shortcrust, it will be perfect after resting in the fridge.Mix the yolks with sugar and vanilla with a whisk until well combined, then add the sifted flour and potato starch and incorporate.
Gradually add the hot milk, mixing well, pour the mixture into the saucepan, and thicken over low heat, stirring constantly.
Transfer the cream to a baking dish, cover with plastic wrap in contact, and cool in the refrigerator.
Chop the dark chocolate.
Put the cream in a saucepan and heat until almost boiling, add the chopped chocolate, let it sit for 30 seconds, and mix with the whisk until smooth and homogeneous. Cover with plastic wrap in contact and cool.
Once both creams are cold, combine them by mixing with a whisk.
Briefly knead the dough to make it pliable, then roll it out on a lightly floured work surface to a thickness of 1/8 inch.
Line the lightly buttered tart pan with the dough, making sure it adheres perfectly. Poke the base with a fork and fill with the chocolate cream.
Decorate the surface with strips of shortcrust pastry 3/4 inch wide
Bake the tart in a preheated static oven for about 40 minutes, adjust according to your oven’s power.
My oven cooks well and evenly, but the lower element is weak, so I always place the tarts at the bottom.
The Ernst Knam’s chocolate tart is ready, let it cool well before serving.
Advice
The Ernst Knam’s chocolate tart can be stored in the fridge, well covered, for 4 days.
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