Brownie brittle tart
very easy
60 mins
60 mins
Ingredients
- 100 g Butter
- 225 g Dark chocolate
- 200 g Brittle pralines with chocolate coating
- 75 g Flour
- 125 g demerara sugar
- 35 g + approx. 1 1/2 tsp. cocoa powder
- 1 1/2 TSP. Baking Powder
- 1 package Vanillin sugar
- 3 Eggs (size M)
- 100 g Fresh cream
- 250 g double cream
- 125 g Whipped cream
- 1/2 cube (12.5 g) Coconut oil
- 7-10 Tbsp Fat and flour
Directions
- 1
Melt the butter and let it cool down a little. Roughly chop the chocolate. Roughly chop the chocolates. Mix flour, sugar, 35 g cocoa, baking powder and vanillin sugar in a bowl. Place the eggs in a mixing bowl and whisk until creamy
- 2
Allow butter to run in while stirring. First stir in flour mixture, then crème fraiche. Fold in 100 g chocolate. Pour the dough into a greased springform pan (26 cm Ø) sprinkled with flour, smooth it down and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 25-30 minutes. After 8-10 minutes of baking time, sprinkle a good 1/3 of the chopped pralines evenly on the cake
- 3
Remove the tart from the oven, place it on a cake rack, remove it from the edge of the springform pan immediately and let it cool in the pan. Remove from the tin and place on a cake plate. Spread the surface evenly with double cream. Chill for about 30 minutes.
- 4
Warm the cream in a small pot, add 125 g chocolate and coconut oil. Melt at low heat while stirring. Remove from the heat and let it cool down a little. Spread evenly on the cake. Refrigerate again for about 1 hour. Sprinkle with the remaining chopped pralines and dust with 1 1/2 teaspoon cocoa powder
- 5
waiting time approx. 3 1/2 hours
Nutrition Facts
380 kcal
28 g
27 g
5 g
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