Chocolate tart

Шоколадный тарт

The word tart means a cake or a pie with an open top: a crunchy base and a filling that. Today we will talk about the tart with chocolate, a consummate dessert that conquered many palates.

Tart with chocolate ganache and prunes

Nuts can take any, the main thing peeled. Cookies can be flat, cracker or sand.


The cake:

  • the crumb of the biscuits – 120 g;
  • nuts 90 g;
  • butter – 165 g;
  • cocoa – 45g;
  • sugar powder – 90 g


  • butter – 150 g;
  • cocoa 120 g;
  • cream 33% – 175 ml;
  • sugar – 180 g;
  • egg – 2 PCs.;
  • prunes – 150 g


Nuts and biscuits to grind in a blender into very fine crumbs. Now both mix breadcrumbs, melted butter, cocoa and icing sugar. It will be easier to first mix the dry ingredients, and then pour the oil to it and knead. Weight should be slightly to shape. Take split form and form the cake with borders, trying to distribute evenly and tightly compress the bottom. Bake the cake in the oven at 180 degrees for about ten minutes.

Prepare the ganache: mix sugar, cocoa and cream, put on a very slow fire, let the mass be uniform, of course, do not forget to stir. In the end add the butter, waiting for it to fully melt and knead again. Separately whisk the eggs and pour them slowly into the ganache, without ceasing to stir.

The cake we already got and it got cold. Now put the washed and chopped prunes and pour the filling. Return to the oven for another 25 minutes.

Recipe for chocolate tart

This is a recipe for totally chocolate tart, and the pastry and filling will be chocolate.



  • butter – 85 g;
  • cocoa – 35 g;
  • sugar – 30 g;
  • flour – 130 g;
  • yolk – 1 PC.


  • dark chocolate – 220 g;
  • low – fat cream- 300 ml;
  • rum – 30 ml;
  • egg – 2 PCs.


The dough is easy and quickly to prepare, the oil should be soft. Triturated with the sugar and egg yolk. Stir flour with cocoa and vymeshivaem in oil. Get soft dough, which we distribute in the form. The preferably detachable form, covered with baking paper and greased. Put in the fridge for 20 minutes, then in oven for 15 minutes at 200 degrees. This temperature differential provides a more crispy crust. Another caveat, you need to do in the test plug the holes so that it was not raised.

For the filling: chocolate to melt on a steam bath, and the milk to warm up.Шоколадный тарт Beat the eggs and add to hot milk. Moreover, it should be done slowly and carefully, all the while stirring so that the egg does not curdle. Then back on the stove the milk and let this mixture thicken slightly, by type of custard. Meanwhile melt the chocolate and we pour it in a parts lot of milk and rum, every time carefully knead it.

Take out the cake and let cool slightly, pour the filling and bake at 150 degrees for 25 minutes.

Middle, he gets like half-baked, do not worry, so conceived. Chilled and served on a beautiful plate.


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