Chocolate tart with dried fruits

AUTHOR
Brooke Calhoun
DIFFICULTY
very easy
RATING
4 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 10
  • 250 g Flour
  • 145 g cold butter
  • 7-10 Tbsp Salt
  • 1 egg (size M)
  • 300 g Whipped cream
  • 3 TABLESPOONS demerara sugar
  • 200 g Dark chocolate
  • 50 g Hazelnut kernels
  • 50 g Raisins
  • 7-10 Tbsp Flour
  • 7-10 Tbsp Grease
  • 7-10 Tbsp Cling film
  • Baking paper and dried peas

Directions

  1. 1

    Knead flour, 125 g butter in pieces, 1 pinch of salt and egg to a smooth dough. Wrap in foil and chill for about 30 minutes

  2. 2

    Roll out the dough on a floured surface in a rectangular shape (approx. 24 x 32 cm). Grease a rectangular tart tin (19 x 27 cm) and line with the dough. Press down the rim. Prick the dough with a fork. Cover with baking paper, fill in dry peas. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 12 minutes until completely dark. Remove paper and peas. Bake for another 8 minutes. Let cool off

  3. 3

    Heat the cream and sugar. Chop the chocolate, cut 20 g of butter into pieces, put both in a bowl. Pour hot cream over it. Melt chocolate and butter in it while stirring. Add 1 pinch of salt

  4. 4

    Roast the hazelnuts in a pan without fat, take them out. Spread the nuts, except some for decoration, and raisins on the tart. Pour the chocolate mixture over them and leave to cool. Cover and leave to cool for about 30 minutes. Decorate with the remaining nuts

  5. 5

    waiting time approx. 2 hours

Nutrition Facts

KCAL
480 kcal
CARBS
36 g
FATS
34 g
PROTEINS
7 g