Chocolate tart cold tart cream

This amazing tart is a chocoholic’s dream! Friable chocolate cake lies a delicate chocolate pudding covered chocolate whipped cream and chocolate sprinkles. Getting it ready delicacy is quite easy and can even replace beauty holiday cake. Only cakes will be baked in the oven, and the filling will freeze in the refrigerator. The composition of the cake includes only crushed waffle cookies with sugar and butter. Put the pudding filling on it, wait until it hardens, and before serving, cover the tarte with whipped cream and sprinkle топпингом. Time: 1 hour.45 minutes Difficulty: easy Portions: 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Korzh

• 30 pcs chocolate waffle cookies (approximately 170 gr.)
• 3 tbsp. l granulated sugar
• A pinch of salt
• 90 gr. unsalted butter, melted

Stuffing and Topping

• 1.5 tbsp. milk
• 4 large yolks
• 1/3 Art. granulated sugar
• 2 tbsp. l corn starch
• 1/4 Art. cocoa powder
• 1 tsp vanilla extract
• 1/4 tsp salt
• 110 gr. dark chocolate chopped
• 1 tbsp. cold cream
• 3 tbsp. l powdered sugar
• Chocolate topping, topping

Recipes with similar ingredients: waffle cookies, eggs, milk, cream, dark chocolate, cocoa, starch

Recipe preparation:

1. Preheat the oven to 175 ° C.
2. Bake the cake: chop the cookies in the food processor, sugar and salt until finely ground. Add melted creamy butter and whisk until the mixture begins to stick together. Lay out the whole mass in a corrugated cake pan with a removable bottom with a diameter of 22 cm. and firmly press to its bottom and up the walls. Bake until the cake is will freeze, 12-15 minutes. Until the cake has cooled, the back of the spoon gently smooth the cracks. Put on the wire rack to fully cool.
3. Prepare the filling: in a medium-sized saucepan heat 1 tbsp. milk, but do not boil. Meanwhile, in a large bowl mix egg yolks with sugar, corn starch, 1 tbsp. l cocoa powder, vanilla, salt and the remaining 0.5 tbsp. milk. Gradually mix the hot milk into the yolk mixture until homogeneous mass. Pour the mixture into a saucepan and cook, constantly whipping until it boils and becomes thick, like pudding, 3-5 minutes. Remove from heat and mix in the chocolate to make it completely melted away.
4. Put the filling on the cake and smooth the surface with the pastry putty knife. Gently place the cling film directly on filling surface to prevent crusting. Refrigerate for about 2 hours, until filling will freeze.
5. Cook topping: in a large bowl with a mixer on the middle speed whip cream with sugar and the remaining 3 tbsp. l cocoa powder until soft peaks. Put chocolate whipped cream on a pie, spread and garnish with chocolate topping.