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🍽️ Crunchy Chocolate Tart

680 kcal · 30 min · 4 servings

Ingredients

• 250 g flour
• 125 g cold butter
• 3 tbsp sugar
• 1 pinch salt
• 1 egg
• butter (for the pan)
• flour (for the pan)
• 250 g butter
• 200 g dark chocolate couverture
• 6 eggs
• 100 g sugar
• 1 lemon (zested)
• 1 tbsp lemon juice
• 1 vanilla pod (seeds)
• 2 tbsp cornstarch

Instructions

1. 1. Mound the flour on a clean work surface.
2. 2. Mix the flour with the sugar and the salt.
3. 3. Make a well in the center of the flour mixture.
4. 4. Cut the cold butter into small cubes.
5. 5. Distribute the butter pieces around the well.
6. 6. Place the egg in the center of the well.
7. 7. Add about 30 milliliters of lukewarm water.
8. 8. Chop all ingredients roughly with a knife until small crumbs form.
9. 9. Quickly knead the crumbs together with your hands to form a dough.
10. 10. Shape the dough into a ball.
11. 11. Wrap the dough ball in cling film.
12. 12. Chill the dough in the refrigerator for about 30 minutes.
13. 13. Place the dough between two sheets of baking paper.
14. 14. Roll out the dough thinly.
15. 15. Grease your tart pan.
16. 16. Line the pan with the rolled-out dough.
17. 17. Place the pan with the dough back in the refrigerator.
18. 18. Chop the butter and the chocolate couverture.
19. 19. Melt the ingredients in a bain-marie (water bath) while stirring constantly.
20. 20. Separate the eggs by keeping the egg whites and yolks separate.
21. 21. Whip the egg whites until very stiff.
22. 22. Add the lemon juice to the egg whites.
23. 23. Whisk the egg yolks with the sugar, lemon zest, and vanilla paste until frothy.
24. 24. Slowly stir the melted chocolate mixture into the egg yolk mixture.
25. 25. Add the egg whites to the chocolate-egg mixture.
26. 26. Sift the cornstarch over the mixture.
27. 27. Gently fold everything together.
28. 28. Pour the mixture into the prepared dough shell.
29. 29. Smooth the surface of the filling.
30. 30. Preheat the oven to 180 degrees Celsius.
31. 31. Place the pan on the lower rack.
32. 32. Bake the tart for about 45 to 50 minutes.
33. 33. Cover the tart with aluminum foil if necessary to prevent it from browning too much.
34. 34. Perform the skewer test to check for doneness.
35. 35. Remove the finished cake from the oven.
36. 36. Let the cake cool slightly in the pan.
37. 37. Carefully release the cake from the pan.
38. 38. Let the cake cool completely.

Nutrition per serving

• kcal: 680
• Protein: 9 g · Fett/Fat: 42 g · Carbs: 58 g