Chocolate Tart aka everything a Chocoholic wants

As the titel of this post already suggests, it is all about chocolate today, well to be specific a chocolate tarte! I cooked this recipe for a fun project with Dr. Oetker Österreich . Soon there will be a Scrapbook full of recipes from different bloggers 😉 . As some of you might know I do not particularly like baking, but this one was easy!

I have refined this recipe with some roasted cashew nuts and a good shot of Frangelico (hazelnut liquor). For me chocolate and nuts just go along too well. The one without the other just doesnt work for me!

Ingredients for dough:
160 g sifted flour
20 g sifted cocoa powder (unsweetened)
50 g sifted powedered sugar
90 g cold butter
1 Pck. vanilla sugar (or 1 teaspoon vanilla extract)
1 egg
1 pinch of salt
500 g lentils to “dummy-bake”

Ingredients for the filling:
400 ml whipped cream
350 g dark chocolate (chopped)
150 ml sour cream
70 g brown sugar (optional in my opinion because the chocolate is sweet anyways)
2 egg yolks
1 egg
2 Pck vanilla sugar (or 2 teaspoons of vanilla extract)
1 good shot Frangelico Frangelico

To sprinkle:
1 handful of cashews (chopped and roasted in the pan)

Sift flour, cocoa and sugar into a bowl and add the other ingredients for the dought now knead it into a ball. Put in foil and cool for half an hour.

Roll out dough on a floured surface and lay out in a buttered and floured tart tin. Place the lentils for dummy baking on the dough and bake at 190 ° C for 10 minutes. Then remove the lentils again, gently remove lentils that are sticking to the dough with a spoon.

Meanwhile gently heat all the ingredients for the filling (except for the shot of Frangelico, which comes at the end when the filling is warm) in a pot while stirring. Do not let it get too hot or cook! Pour the filling on the tart after removing all the lentils and bake for another 20 minutes at 180 ° C.

Take out of the oven let it cool for a bit and sprinkle the cashews on it.







This post is also available in English!

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