Chocolate nut starters

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Knead the flour, 60 g sugar, salt, 1 egg and 125 g butter in pieces first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Grease a rectangular tart mould (lift-off base; 20 x 28 cm). Roll out the short pastry on a floured work surface in a rectangular shape (approx. 24 x 32 cm). Line the tart mould with the pastry, press it on, cut off any protruding edges. Chill for approx. 1 hour.

2. 2

   Place a piece of baking paper on the dough. Spread dry peas on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 20 minutes. Remove the dried peas with the help of the baking paper, bake the tart at the same temperature for another 5 minutes, let it cool down. Cut the lady fingers into pieces

3. 3

   Chopping chocolate. Melt with 75 g butter over a warm water bath, let it cool down a bit. Beat 4 eggs with the whisk of the hand mixer for about 1 minute until frothy. Slowly add 75 g sugar and beat for another 2-3 minutes. Briefly stir in the butter-chocolate mixture and crème fraîche one after the other. Fold in the lady fingers. Pour the mixture into the mould and smooth it down. Bake at the same temperature for 30-40 minutes. Let it cool down on a cake rack. Remove the tart from the tin and dust with icing sugar

4. 4

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
380 kcal

CARBS
33 g

FATS
25 g

PROTEINS
7 g