A classic chocolate tart that will win your heart once and forever and ever. Due to the difference in the texture of the cake and the filling, it is baked in two stages. First, bake the sand cake from chocolate dough. Then fill the cake with a filling based on chocolate ganache, eggs and strong coffee. Coffee gives a lot the depth of an already rich chocolate flavor. Bake tart a second time and put in the refrigerator so that the filling is completely froze and you really enjoyed her silky textures. Chilled tart is best cut into hot dry with a knife, then the pieces will be very even and aesthetic. friends: 
Time: 1 hour. Difficulty: easy Servings: 8 – 10 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Chocolate dough
- 0.5 tbsp. butter, room temperature
- 0.5 tbsp. powdered sugar
- 1 tbsp. flour for baking
- 1/4 Art. cocoa powder
- 3 large egg yolks
- 2 tbsp. l corn starch
- 0.5 tsp salt
Filling
- 0.5 tbsp. whipping cream
- 1/4 Art. diced butter
- 250 gr dark chocolate chopped
- 1/4 Art. Sahara
- 0.5 tbsp. hot strong coffee
- 2 large eggs, room temperature
- 1 tsp vanilla extract
Recipes with similar ingredients: premium flour, chocolate dark, cocoa, coffee, icing sugar, cream, eggs, starch
Recipe preparation:
- Beat butter and powdered sugar until smooth, then add all the yolks at once and beat well again.
- Sift flour, cocoa powder, corn into a separate bowl starch and salt. Add the flour mixture to the butter and mix until homogeneous consistency. Form a disk from the test, wrap in film and put in the refrigerator until ready to use.
- Mash a couple of times the chocolate dough on lightly sprinkled flour work surface to soften it, then roll it into a layer less than 0.5 cm thick. Put the dough in a corrugated tart form with removable bottom with a diameter of 22 cm. Press it to the bottom and the walls of the mold and cut the excess. Toss the dough randomly with a fork. Put the form in refrigerator for at least 20 minutes.
- Preheat the oven to 175 ° C. Put chilled tart form on a baking sheet and bake for about 18 minutes until the dough is evenly matte. Cool the cake while preparing the filling.
- Bring the cream and butter to a boil and pour the mixture into a large bowl of chocolate. Leave on for a few seconds. Neatly stir the mixture with a spatula until the chocolate melts, then stir whisk sugar and coffee. Beat the eggs lightly in a small bowl and add them to the chocolate mixture with vanilla, gently mixing to uniformity.
- Pour the filling onto the cooled tart cake and bake (if temperature 175 ° C) for 12 minutes. Cool tart to room temperature, refrigerate for at least 2 hours, then serve. Tart can be stored in the refrigerator for 2 days.
