Creamy chocolate tart with nut crust
very easy
90 mins
90 mins
Ingredients
- 250 g Flour
- 145 g cold butter
- 50 g (approx. 20 g) + 2 tablespoons icing sugar
- 7-10 Tbsp Salt
- 1 egg (size M)
- 75 g Pecan kernels
- 75 g Cashew nuts
- 75 g Hazelnut kernels
- 300 g Whipped cream
- 200 g Dark chocolate
- 75 g candied pineapple chunks
- 75 g dried cranberries
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
- 7-10 Tbsp Cling film
- Baking paper and dried peas
Directions
- 1
Knead flour, 125 g butter in pieces, 50 g icing sugar, 1 pinch of salt and egg to a smooth dough. Wrap in foil and chill for about 30 minutes
- 2
Roll out the dough on a floured surface in a rectangular shape (approx. 24 x 32 cm). Grease a rectangular tart mould with lift-off base (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 a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes until completely dry. Remove paper and peas. Bake for another 15 minutes. Let cool off
- 3
Coarsely chop the nuts and roast them in a pan without fat. Dust with 2 tablespoons of icing sugar, add 2 tablespoons of water and allow to evaporate. Remove the nuts from the pan and let them cool down
- 4
Heat the cream. Chop the chocolate, cut 20 g of butter into pieces and put both in a bowl. Pour hot cream over it. Melt chocolate and butter in it while stirring. Let the chocolate cream cool down for about 10 minutes
- 5
Roughly chop the fruit. Add the chocolate mixture to the tart and spread it out. Mix nuts and fruits, spread on the chocolate cream and press on a little. Chill the tart for about 30 minutes.
- 6
Waiting time approx. 35 minutes
Nutrition Facts
410 kcal
34 g
28 g
6 g
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