Crispy roll tart with chocolate cream

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Grease a tart mould (26 cm Ø) with a removable base and dust with flour. Mix flour, 100 g icing sugar and 1 pinch of salt in a mixing bowl. Add butter in pieces and egg. First knead everything with the hand mixer, then briefly with your hands until smooth.

2. 2

   Roll out the shortcrust pastry on some flour round (approx. 30 cm Ø). Line the mould with it, pressing the edges into the grooves. Prick the bottom of the pastry several times with a fork. In a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see

3. 3

   Cut bread into cubes. Heat 4 tablespoons of oil in a frying pan and fry the bread cubes while turning them into croutons. Season with salt and pepper. ##Peel garlic and onion and cut into fine cubes.

4. 4

   Break chocolate into pieces. Melt in a small pot with 300 g cream while stirring at low heat. Pour into the tart and let it cool down for about 45 minutes until it is firmer but still quite soft.

5. 5

   Place the biscuit rolls close together on the chocolate cream and press them in lightly (see right). Cut some rolls to size. Whip 300 g cream until stiff, while pouring in 1 tsp. icing sugar.

6. 6

   Spread the cream on the tart in a wavy pattern. Chill for about 1 hour. Dust the tarte with cocoa shortly before serving.

Nutrition Facts

KCAL
390 kcal

CARBS
30 g

FATS
27 g

PROTEINS
5 g