Chocolate foam kiss tart

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) and line the bottom of a springform pan (26 cm Ø) with baking paper.

2. 2

   For the crumble dough, coarsely grate the chocolate coating. Cream butter, brown sugar and 1⁄2 TL salt with the whisks of the mixer. Mix the grated chocolate coating, cocoa, flour and baking powder. Add to the butter-sugar mixture.

3. 3

   Knead into crumbles with your hands. Press into the mould to form a base, forming a rim approx. 2.5 cm high. Bake in a hot oven for about 15 minutes. Remove from the oven and leave to cool for about 30 minutes.

4. 4

   For the filling, chop the couverture. Heat the butter in a pot and remove from the heat. Melt the couverture in it while stirring. Beat the eggs, sugar and 1 pinch of salt with the whisk of the mixer until foamy.

5. 5

   Stir in warm chocolate butter. Stir in 50 g flour briefly.

6. 6

   Preheat the oven again (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer) and cut off the wafers from the chocolate kisses (and use them for other purposes). Place the chocolate kisses evenly distributed on the crumble base.

7. 7

   Carefully pour the chocolate filling over it. Bake in a hot oven for about 15 minutes.

8. 8

   Remove, allow to cool and carefully remove from the mould. Dust with a powdered sugar pattern as desired.

Nutrition Facts

KCAL
340 kcal

CARBS
34 g

FATS
21 g

PROTEINS
4 g