Rustic tart with homemade chocolate and Amaretto
Some time ago, I prepared this rustic tart with homemade chocolate and Amaretto for a contest at my son's school. I made two tarts because one had to come home, not just be presented at school. The crust is a classic one, without complicated steps, and the filling reminds me of the homemade chocolate my grandmother used to make. What's important here is to let everything cool down sufficiently so that it cuts nicely in the end. Quick Info Total time: approx. 2 hours (including cooling) Servings: 2 medium tarts (approx. 16 slices) Difficulty: medium Ingredients Crust: - 250 g high-fat butter (minimum 82%) - 250 g flour - 100 g starch (plus extra for rolling out the dough) - 100 g powdered sugar - 1 large egg - a pinch of salt - vanilla (extract or vanilla sugar) - grated zest of one orange - 1 tablespoon Amaretto Filling: - 300 g powdered milk - 300 g brown sugar - 200 ml water - 150 g butter - vanilla - 80 g cocoa powder - 1 tablespoon Amaretto Decoration: - chocolate flakes or chocolate candies Instructions 1. For the crust, place the cold butter, cut into pieces, in a large bowl. Add the flour, starch, powdered sugar, salt, orange zest, and vanilla. Mix quickly with your hands until you obtain a sandy texture. 2. Add the egg and one tablespoon of Amaretto, kneading briefly, just until the dough comes together. Don’t overwork it, or it will become tough. Sprinkle a little starch on the surface and form a ball. Wrap it in plastic wrap and refrigerate for 30 minutes. 3. Remove the dough, divide it in two. Sprinkle more starch on the work surface and roll out each piece of dough between two sheets of plastic wrap. This prevents sticking and avoids excess flour. Transfer the sheet to the tart pan (22-24 cm), making sure to raise it a bit along the sides. 4. Prick the crust with a fork in several places. Bake in a preheated oven at 180°C (top and bottom heat) for 20-25 minutes or until it is lightly browned at the edges. Baking time may vary depending on the oven. 5. Allow the crusts to cool completely in the pans, then carefully remove them. 6. For the filling, place the brown sugar and water in a saucepan. Boil over medium-low heat, without stirring, for about 12-14 minutes, until it reaches a thicker syrup consistency. 7. Turn off the heat and add the butter cut into cubes. Stir until it is completely melted. 8. Sift the powdered milk and cocoa powder into a large bowl. Gradually pour in the hot syrup, mixing well with a spatula or wooden spoon until smooth. 9. Add the vanilla and Amaretto. If the filling is too thick, you can add 1-2 tablespoons of hot water. 10. Let the filling cool to room temperature (15-20 minutes). Be careful, if it’s too hot, it can soften the crust. 11. Spread the filling over the completely cooled crusts. Level it with a spatula. You can keep the tarts in the pans if you need to transport them. 12. Sprinkle chocolate flakes or candies on top while the filling is still slightly warm so they stick. 13. Refrigerate the tarts for a few hours, ideally overnight. The filling will set and will cut better. Why I make this recipe often This tart holds up well for a few days and slices cleanly after being refrigerated. It’s perfect for days when you need a more substantial dessert. If there are leftovers, the flavor doesn’t change, and it even seems to taste better after a night in the fridge. The crust doesn’t get soggy quickly. Tips and Variations Tips - The butter should be cold for a flaky crust. - If you don’t have starch, you can use only flour, but the texture will be slightly different. - Don’t skip the cooling step; otherwise, the crust may deform during baking. - Using plastic wrap when rolling out the dough really helps with handling and prevents sticking. - For the filling, use whole powdered milk for a thick consistency. Substitutions - Amaretto can be omitted or replaced with almond extract. - Brown sugar can be substituted with granulated sugar, but the flavor will be more neutral. - Orange zest can be replaced with lemon or omitted. - Chocolate flakes can be replaced with chopped nuts or hazelnuts. Variations - You can add 50-70 g of roasted nuts or chopped hazelnuts to the filling for texture. - Instead of one large tart, you can bake smaller tarts or even tartlets. - For a more intense flavor, use dark cocoa powder or sprinkle a bit of sea salt over the cooled filling. Serving Ideas - The tart is served cold, sliced into pieces. - It also goes well with a bit of whipped cream or Greek yogurt on the side. - For a festive look, you can decorate with fresh fruits or raspberries. Frequently Asked Questions 1. Can I use margarine instead of butter? I do not recommend it, as the texture and final flavor will be different. Butter gives that classic flakiness. 2. What should I do if the crust breaks when I place it in the pan? You can patch the broken areas by pressing them with your fingers. It won’t be noticeable after baking. 3. What should I do if the filling curdles or remains too thick? If it’s too thick, add a few tablespoons of hot water. If it curdles, mix vigorously with a wooden spoon, it usually comes back together. 4. Can I make the tart without eggs? Yes, the crust will be a bit crumblier, but it can still be made without eggs. 5. Can I freeze the tart? The unbaked crust can be frozen. I do not recommend freezing the finished tart with filling, as the texture of the filling will change upon thawing. Nutritional values (per slice, approximately) Calories: 340 kcal Fat: 17 g Carbohydrates: 43 g Protein: 5 g Fiber: 2 g These are estimates for one slice (1/16 of the tart). The filling contains a lot of butter and sugar, and the crust is quite dense. Storage and Reheating The tart is best stored in the refrigerator, covered, for up to 4 days. I do not recommend reheating; it is served cold. The crust remains flaky even after a few days, and the filling does not become overly firm. If you use removable pans, remove the tart from the pan only when it is completely cool and the filling has set.
Preparation
The crust is prepared simply by mixing all the ingredients and kneading a tart dough (it doesn't take long, about 5 minutes), which we will dust with starch and refrigerate in foil for 30 minutes. We take the dough out of the fridge and divide it into two pieces. We roll out the dough with a rolling pin on the work surface; I usually place a sheet of cling film on top, as it seems to roll out much easier. We place it in the molds, bringing it up to the edge, prick the entire surface with a fork, and then we will bake the crust until it is beautifully golden at 180 degrees (the time depends on the oven). We let the crusts cool. Chocolate cream: We put water and brown sugar in a small pot over low heat. We boil for about 12-14 minutes until the syrup thickens nicely. We set the pot aside and add the butter. We stir until it melts. In a bowl, we sift the powdered milk and cocoa. We pour the liquid mixture over the milk and cocoa and mix well. We also add Amaretto. The cream is ready, and we will let it cool a bit. We place the cooled crusts on platters and fill them with cream (I left the tart in the mold because I transported it). We decorate as inspired with chocolate flakes. It is essential to let it cool for a few good hours (overnight is ideal)... and not like I did... you have the picture with the slice cut while still warm :))) it doesn't look good at all :)))) but it's a delicious madness :D The recipe is for two tarts.
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