Chocolate tart

Name: Chocolate tart - Delia G.
Ingredients: For the tart dough: 200 g white flour; 3 tablespoons sugar; 125 g cold butter; 2 egg yolks; 1 tablespoon sour cream; a pinch of salt. For the chocolate cream: 400 g chocolate (200 g milk; 200 g dark); 300 g sour cream; 2 egg yolks; a pinch of salt. For decoration: almond flakes.

Dessert - Chocolate tart by Delia G. - Recipia

Chocolate Tart I tried this tart after seeing Irina's recipe and immediately loved the combination of the buttery crust and rich chocolate cream. It's easy to prepare without complicated steps, and the dough only needs a little time in the fridge before rolling out. For a 15 cm diameter tart pan, the quantities are sufficient for a base covered with chocolate cream. Finally, the tart should be allowed to cool before serving. Quick Info Preparation time: about 15-20 minutes, excluding cooling and baking time Chilling time: at least 30 minutes Baking time: 25-30 minutes Total time: about 1 hour and 15 minutes, excluding cooling time before serving Servings: number of servings not specified; depends on the slice size Difficulty: easy to medium Recipe type: baked dessert, chocolate tart Ingredients For the tart dough: 200 g all-purpose flour 3 tablespoons sugar 125 g cold butter, cubed 2 egg yolks 1 tablespoon sour cream 1 pinch of salt For the chocolate cream: 400 g chocolate, divided into 200 g milk chocolate and 200 g dark chocolate 300 g sour cream 2 egg yolks 1 pinch of salt For decoration: almond flakes Instructions 1. Prepare the dough In a bowl, combine the flour, sugar, salt, and cubed cold butter. Mix the ingredients until you achieve a crumbly texture. The butter should remain cold, and the mixture should not be overworked at this stage. In a separate bowl, mix the two egg yolks with the tablespoon of sour cream. Pour this mixture over the flour and butter, and combine everything until a dough forms. 2. Chill the dough Place the dough on a piece of plastic wrap, wrap it tightly, and form it into a ball. Refrigerate for at least 30 minutes. This time is necessary before rolling out, especially since the dough contains cold butter and needs to be firm enough to work with. 3. Roll out the dough After 30 minutes have passed, take the dough out of the fridge. Dust your work surface with flour and roll out the dough until it reaches the right size for the 15 cm tart pan. Place the dough in the pan and arrange it. If using multiple small tart pans, divide the dough into balls and roll out each piece for each pan. 4. Prepare the chocolate cream Break the chocolate into pieces and place it with the sour cream in a saucepan over heat. Stir until the chocolate is completely melted and you have a smooth mixture. Add the two egg yolks and the pinch of salt, then mix well. The cream is ready when all the ingredients are incorporated. 5. Fill the tart and bake Pour the chocolate cream over the dough in the pan. Bake the tart for 25-30 minutes. The oven temperature is not specified in the original recipe, so it's important to follow the setting typically used for baked tarts or your oven's instructions. 6. Cool and decorate Allow the tart to cool before serving. Sprinkle almond flakes on top. If you prefer, you can also serve the tart with whipped cream, as mentioned in the original recipe. Why I make this recipe often It's a great tart when you want a chocolate dessert without a long list of ingredients or complicated techniques. The dough is easy to make, and the cream is based on chocolate and sour cream, with an intense flavor and a rich texture once cooled. The fact that it can be made in a 15 cm pan makes it suitable for a smaller quantity of dessert. Tips and Variations Tips The butter for the dough should be used cold and cubed. This way, the flour and butter combine into a crumbly texture before adding the yolks and sour cream. Don’t skip the chilling time. The dough needs at least 30 minutes to become easier to roll out and fit into the pan. Roll out the dough on a floured surface to prevent sticking. If it tears while moving to the pan, you can gently press it into the shape. For the chocolate cream, mix until the chocolate is completely melted before adding the egg yolks. Once added, ensure the mixture is well combined. The tart should be allowed to cool before slicing. The cream sets as it cools, making the slices easier to serve. Substitutions The recipe uses 200 g milk chocolate and 200 g dark chocolate. These quantities and types provide the balance between sweet and intense cocoa flavor. Changing the proportions will alter the final taste. For decoration, almond flakes can be replaced with whipped cream, which is already mentioned as an alternative in the recipe. You do not need to use both options. Variations You can prepare the same mixture in several small tart pans. In this case, divide the dough into balls before rolling it out and adjust the quantity for each pan. If using a single pan, maintain the 15 cm diameter indicated in the recipe. A different size may change the thickness of the crust and cream layer, and the baking time may vary. Serving Ideas Serve the tart plain, with almond flakes sprinkled on top, or add whipped cream once it has completely cooled. For more visually appealing slices, allow the dessert to cool before cutting so that the cream is firmer. Frequently Asked Questions Can I prepare the dough ahead of time? Yes, the dough can be made and left in the fridge before rolling out, but the recipe indicates a minimum chilling time of 30 minutes. Before working with it, check that it is pliable enough to roll out. Why should cold butter be used? Cold butter helps create the crumbly texture of the dough. If the butter warms up too much while mixing, the dough may become harder to work with. Can I use only dark chocolate? The recipe is calculated for 200 g milk chocolate and 200 g dark chocolate. You can change the ratio, but the tart will have a less sweet and more intense flavor if you use only dark chocolate. When is the tart ready? The tart bakes for 25-30 minutes, according to the recipe. After baking, let it cool before serving; the cream will set during this time. Can I make several small tarts? Yes. The dough can be divided into balls, and each piece rolled out for a small pan. The cream can then be divided among the pans. Nutritional Values The values below are estimates and refer to the whole tart, without accounting for the almond flakes or whipped cream used for serving. Since the recipe does not specify the number of servings, the estimate per slice is calculated for 8 slices. For the entire tart: Approximately 4,200-4,400 kcal Protein: approximately 50-60 g Carbohydrates: approximately 290-320 g Fat: approximately 280-300 g For one slice out of 8: Approximately 525-550 kcal Protein: approximately 6-8 g Carbohydrates: approximately 36-40 g Fat: approximately 35-38 g Values may vary depending on the type of chocolate, the fat percentage of the sour cream, and the portion sizes. Storage and Reheating After cooling, store the tart covered in the fridge. It is best served cold or allowed to sit at room temperature for a bit before slicing rather than reheated, as the chocolate cream may change texture. If using whipped cream for decoration, add it before serving, not before storage. Almond flakes can be sprinkled either before serving or immediately after the tart has cooled.

Preparation

Mix the flour with the sugar, salt, and diced butter until you get a sort of flakes. In a bowl, mix the 2 egg yolks with the sour cream, then add them to the previous mixture. Mix well and pour the dough onto a plastic wrap. Tighten the wrap, form a large ball of dough, and refrigerate for at least 30 minutes. After at least 30 minutes, take the dough out and sprinkle flour on the work surface, roll out the dough to fit the tart pan (diameter 15cm). If you have several small pans, divide the dough into balls and roll it out for each individual pan. Break the chocolate into pieces and put it together with the sour cream on the heat, stirring until all the chocolate melts. Mix in the egg yolks and the tart cream is ready. Pour the mixture over the dough arranged in the pan and bake for 25-30 minutes. Before serving, let it cool and sprinkle with almond flakes or whip cream.