Chocolate cream tart

Name: Chocolate cream tart - Maricica C.
Ingredients: For the base: 100 g powdered sugar 100 g butter 82% fat 1 egg 260 g white flour type 00 1 pinch of salt For the cream: 270 g dark chocolate 4 tablespoons of milk 220 ml liquid cream 50 g butter 82% fa

Dessert - Chocolate cream tart by Maricica C. - Recipia

The chocolate cream tart is the dessert I prepared for June 1st. I chose to decorate it with colorful candies, heart-shaped chocolates, and nut candies to make it suitable for a children's table. The cream needs to be prepared before the crust, as it requires time in the fridge to set. The crust is tender, and the cream has a fluffy consistency after being mixed with whipped cream. Quick Info Total time: not specified in the original recipe; preparation includes at least 30 minutes of chilling the dough, the time needed for the cream to set, and 20 minutes of baking Preparation time: not specified exactly Baking time: 20 minutes Servings: not specified Difficulty: medium Recipe type: chocolate cream tart, suitable for June 1st or a festive occasion Ingredients For the crust 100 g powdered sugar 100 g butter (82% fat) 1 egg 260 g all-purpose flour (type 00) 1 pinch of salt For the chocolate cream 270 g dark chocolate 4 tablespoons milk 220 ml liquid cream 50 g butter (82% fat) 1 vial of rum essence For decoration 300 g colorful chocolate candies 4 milk chocolates in the shape of hearts 4 nut candies Preparation method 1. Prepare the chocolate cream Start with the cream, as it needs to chill in the fridge and set before being used. Break the dark chocolate into pieces and place it in a bowl with the milk. Melt the ingredients over very low heat, stirring continuously. When the chocolate is completely melted, turn off the heat and add 120 ml of liquid cream. Mix at maximum speed until the mixture becomes a fluffy cream. Cover the bowl and place it in the fridge until the cream sets. The exact duration is not mentioned, so check the texture before proceeding: the cream should be firm enough to be mixed again with the other ingredients. 2. Whip the remaining cream Separately, whip the remaining 100 ml of liquid cream. Beat it at maximum speed until it becomes stiff and holds its shape. When the chocolate cream has set, add the room temperature butter, rum essence, and whipped cream. Mix well until all the ingredients are incorporated and you obtain a smooth cream. Put the cream back in the fridge until the crust is baked and cooled enough to be filled. 3. Prepare the dough for the crust Take the crust ingredients out 10-15 minutes before starting, so they reach room temperature. In a bowl, mix the butter with the powdered sugar using a wooden spoon. Work the mixture until it becomes creamy. Add the egg and continue mixing until well incorporated. Add the flour and salt, and knead the dough until it becomes smooth and no longer sticky. Do not overwork it. Wrap the dough in plastic wrap and let it chill in the fridge for 30 minutes. 4. Roll out the dough After chilling, place the dough between two sheets of parchment paper. Roll it out with a rolling pin into a thin sheet. Place the dough in the baking tray along with the parchment paper and trim the excess from the edges. Prick the entire surface of the dough with a fork. Place another sheet of parchment paper over the dough and add rice on top. This will help keep the dough pressed down during baking. 5. Bake the crust Put the tray in a preheated oven at 180 degrees Celsius and bake the crust for 20 minutes. After baking, remove the parchment paper and rice. Let the crust cool before adding the cream. The original recipe does not specify an exact cooling time, but the cream will set better on a crust that is no longer hot. 6. Fill and decorate the tart Take the chocolate cream out of the fridge and spread it over the baked crust. Smooth it out as evenly as possible. Decorate the tart with the 300 g of colorful candies, then add the heart-shaped chocolates and nut candies. The decoration can be arranged according to preference, without needing a specific order. Keep the tart in the fridge, preferably overnight, before serving. Why I make this recipe often It’s a tart that’s perfect when you want a dessert that can be prepared in advance. The cream needs time in the fridge anyway, and the tart stays cool until served. The decoration with colorful candies makes it suitable for children and festive meals without requiring complicated decoration. The crust is made from common ingredients, and the cream has an intense chocolate flavor with a subtle hint of rum. A practical advantage is that the main components can be made in stages: first the cream, then the dough, and finally the baking of the crust. Tips and variations Tips Follow the preparation order and start with the cream. If you prepare the crust first, the cream won't have enough time to set. Use room temperature butter for the cream. It will incorporate more easily into the chilled chocolate cream. The cream used in the chocolate cream is divided into two parts: 120 ml is added to the melted chocolate, and 100 ml is whipped separately. It’s important not to mix them from the start. The dough should chill for 30 minutes before rolling out. Placing it between two sheets of parchment paper helps in rolling out a thin sheet and reduces the risk of sticking. Do not skip pricking the crust with a fork. During baking, the dough is kept pressed down by the rice placed over the parchment paper. Before decorating, let the crust cool. The chocolate cream will set better and won’t change texture due to the heat. Substitutions The original recipe does not offer substitutions for the main ingredients. To maintain the texture of the crust and the cream, it’s preferable to use the specified ingredients and quantities: butter (82% fat), dark chocolate, liquid cream, and all-purpose flour (type 00). Variations The variation provided in the recipe is the decoration. You can use the colorful candies along with the heart-shaped chocolates and nut candies as described, or arrange them differently on the surface of the tart. There is no need to modify the cream or crust to achieve a decoration suitable for children. Serving ideas The tart is served cold after being in the fridge. It’s suitable for a June 1st meal, a birthday, or a dessert prepared a day in advance. It can be brought to the table whole and portioned before serving. Frequently asked questions 1. Why is the cream prepared before the crust? The chocolate cream needs to cool and set in the fridge before being combined with the butter, rum essence, and whipped cream. If it doesn’t have enough time to set, the final texture may be too soft. 2. Can I use cold butter in the cream? It’s better to use butter at room temperature. Cold butter will incorporate more slowly into the chocolate cream and may leave lumps in the mixture. 3. How long should the cream stay in the fridge? The recipe does not specify an exact timeframe. The cream should be left until it sets enough to be mixed again. Check the texture, not just the time. 4. Why is rice placed over the parchment paper? The rice keeps the dough pressed down during baking and helps maintain the shape of the crust. The parchment paper and rice must be removed before spreading the cream. 5. Can the tart be served immediately after decoration? It is recommended to keep it in the fridge, preferably overnight. This way, the cream stabilizes, and the tart can be sliced more easily. Nutritional values The values below are estimates and depend on the type of chocolate, liquid cream, and candies used. Since the number of servings is not specified, the estimate is calculated roughly for 12 slices. Per slice: Calories: approximately 500-530 kcal Protein: approximately 6-7 g Fat: approximately 28-32 g Carbohydrates: approximately 54-60 g Sugars: approximately 35-42 g The largest variation comes from the amount of candies and the cocoa percentage of the chocolate. The decoration represents a significant part of the sugar and calorie intake, so the values can vary quite a bit between products. Storage and reheating Store the tart in the fridge, covered, preferably overnight and until serving. The cream contains whipped cream and needs to be kept cold. The tart should not be reheated. Let it sit for a few minutes at room temperature before slicing if you prefer the crust and cream to be a little softer.

Chocolate cream tart

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