Chocolate layer tart with nuts

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Coarsely chop the walnuts in the universal chopper. Mix flour, nuts and icing sugar. Add egg yolk and 75 g butter in pieces. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and chill for about 1 hour

2. 2

   Grease a square tart with lift-off base (22 x 22 cm). Roll out the dough squarely (approx. 26 x 26 cm) on a work surface dusted with flour. Line the mould with it, press the edge down. Put baking paper in the tin and spread dried peas on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. Remove baking paper with dry peas. Bake at the same temperature for another 10 minutes. Let cool down on a cake rack

3. 3

   Chop all types of envelope door separately. Bring 200 g of cream to the boil briefly, remove from the heat. Add whole milk couverture and 1 tablespoon butter and let it melt while stirring. Pour the mixture onto the base and smooth it down. Chill for at least 1 hour. Bring 150 g cream to the boil briefly. Melt white couverture and 1 tablespoon butter in it, let it cool down lukewarm, stirring again and again. Pour carefully onto the whole milk chocolate mixture. Chill for at least 2 hours

4. 4

   Bring 200 g cream to the boil briefly, melt the dark chocolate coating and 1 tbsp. butter in it. Let it also cool down lukewarm and pour it on the second chocolate mass. Keep cool for at least 2 hours. Remove the cake from the mould. Decorate with chocolate rolls

5. 5

   Waiting time approx. 6 1/2 hours. Per piece about 1890 kJ, 450 kcal. E 5 g, F 32 g, KH 33 g

Nutrition Facts

KCAL
450 kcal

CARBS
33 g

FATS
32 g

PROTEINS
5 g