The chocolate tart is an unforgettable cake. Discover with us how to make it: the real surprise is that, following the recipe step by step, you will find it easy to prepare, with the necessary attention. The result is guaranteed!
FOR THE COCOA SHORTBREAD
- 220 g of flour
- 120 g of Campina butter
- 120 g of sugar
- 40 g of eggs
- 20 g of cocoa
- 12 g of baking powder
- 10 g of salt
FOR THE DARK CHOCOLATE GANACHE
- 200 g of 60% dark chocolate
- 60 g of Campina butter
- 120 g of water
FOR THE CARAMELIZED HAZELNUTS
- 125 g of hazelnuts with peel
- 45 g of sugar
- 15 g of water
- 5 g of Campina butter
The chocolate tart is a real temptation. A cocoa shortcrust pastry shell collects a soft and persuasive ganache. A less complex preparation than it might seem for a super greedy result: the cake is embellished with a decoration of caramelized hazelnuts that adds a touch of crunchiness creating a pleasant contrast with the cream.
Few high-quality ingredients. For this, we used Campina butter, an incredibly soft and fragrant centrifugal cream butter, perfect for making your desserts.
Due to its inviting appearance, the chocolate tart can be served as a dessert. For a fresher and summery version, you can decorate it on the surface instead of with hazelnuts with a mix of fresh red fruits (strawberries, red currants, and raspberries) and sprinkle it with icing sugar.
The chocolate tart covered with praline hazelnuts is an exquisite dessert that you will not forget. Find out how to prepare it by following our video recipe step by step.
Preparation of Chocolate Tart
Start preparing the chocolate tart from the pastry that will have to rest in the refrigerator. In a bowl, mix the flour and yeast with the already soft butter: once blended, add the cocoa. Work the mixture with your hands, then add the sugar. You can proceed with the preparation of the pastry also in a planetary mixer or on a pastry board, the method in the bowl, however, is convenient and fast.
Once the sugar is incorporated, add the egg and knead again until the mixture is soft and uniform. Form a ball, wrap it in cling film and leave it to rest in the fridge for at least an hour. After the resting time, on a lightly floured pastry board, roll out the pastry to a thickness of about 3 mm.
Line a 22 cm diameter tart pan, prick with a fork, then place the pastry shell in a preheated oven at 160 ° for 25 minutes. Remove from the oven and let it cool. Meanwhile, prepare the ganache.
Pour the water into a saucepan, melt the butter and bring to a boil, then add the chopped chocolate and mix to melt it completely and mix everything. Pour the ganache into the pastry shell and let it cool for a few hours at room temperature.
Meanwhile, prepare the caramelized hazelnuts: pour the hazelnuts with their shells into a saucepan and add the water. When sufficient heat has developed, add the sugar and mix carefully. When the hazelnuts are completely caramelized, add the butter so that they come off easily once cooled. Stir and put them to cool in a baking tray lined with parchment paper.
Once cold, distribute them irregularly on the cake, or create spirals. Serve your chocolate tart, it will be a hit!