Shortcrust Pastry
200g flour
100g cold butter, diced
50g powdered sugar
Pinch of salt
1 egg yolk
2 tablespoons cold water
Chocolate Ganache
200g dark chocolate (preferably 70% cocoa)
150ml heavy cream
50ml milk
1 egg
Crumble
80g flour 60g
cold butter, diced 60g brown sugar
30g
ground almonds
Step-by-step preparation
1. Prepare the shortcrust pastry
In a bowl, combine the flour, powdered sugar, and salt.
Add the cold butter and knead with your fingers until the mixture resembles sand.
Add the egg yolk and water, knead until the dough forms a smooth ball.
Wrap in cling film and chill in the fridge for 30 minutes.
🔹Tip: Knead the dough quickly to maintain its crumbly consistency.
2. Baking the base:
Preheat the oven to 180°C (fan-assisted).
Roll out the shortcrust pastry and place it in a tart pan.
Prick the base with a fork, cover with baking paper, and add weights (dried beans or ceramic beads).
Bake for 15 minutes, then remove the weights and bake for another 5 minutes.
🔹Tip: Bake without baking so that the base doesn’t soak up the ganache.
3. Prepare the ganache:
Heat the cream and milk until just below boiling.
Remove from the heat, add the chopped chocolate, and stir until smooth.
Add the beaten egg and mix well.
🔹Tip: The egg will add a creamy consistency when cooked.
4. Prepare the crumble topping
: In a bowl, combine the flour, ground almonds, and brown sugar.
Add the cold butter and rub it in with your fingers until the mixture resembles crumbs.
🔹Tip: For an even crunchier crumble, add a pinch of sea salt.
5. Preparation and baking:
Pour the ganache over the pre-baked base.
Spread the crumble topping evenly over the ganache.
Bake at 160°C for 20 minutes, or until the crumble is golden brown.
🔹Tip: Baking at a low temperature makes the ganache creamy and the crumble crispy.
6. Cool and serve:
Let cool to room temperature, then refrigerate for at least 2 hours.
Serve at room temperature to enhance the chocolate flavor.
🔹Tip: The flavor improves the next day!
Additional Tips
: ✔ For a crunchier crumble, add chopped hazelnuts. ✔ Experiment with chocolate: use milk or praline for a sweeter flavor. ✔ Enhance the chocolate flavor with a pinch of sea salt or a few drops of coffee. ✔ Serve with vanilla ice cream or whipped cream for a sophisticated dessert.
Nutritional Values ​​(per serving)
Calories: 430 kcal
Protein: 6 g
Fat: 28 g
Carbohydrates: 40 g
Fiber: 4 g
Salt: 0.4 g
Storage and Reheating
Refrigerator: 3 days in an airtight container.
Room temperature: Let stand 30 minutes before serving.
Freezer: Can be frozen for up to 1 month, thawing slowly in the refrigerator.
FAQ – Frequently Asked Questions
1. Can I make the tart in advance?
Yes, it is even better after a few hours in the refrigerator.
2. How to get a crispy crumble?
Use cold butter and don’t overwork the dough. Bake at 160°C to prevent burning.
3. What can I use instead of chopped almonds?
You can use chopped hazelnuts or coconut flakes.
4. To make the ganache even creamier,
add 10 g of butter to the chocolate cream.
Summary:
This chocolate crumble tart is a true delight for chocolate lovers. Easy to make, it offers the perfect balance of softness and crunch. Try it and savor every bite!
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