Linz chocolate tart

AUTHOR
Eunice Scott
DIFFICULTY
easy
RATING
4 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 20
  • 100 g Marzipan raw mass
  • 250 g Flour
  • 300 g Icing sugar
  • 3 Eggs (size M)
  • 150 g cold butter
  • 400 g Dark chocolate (at least 70% cocoa content)
  • 400 g Whipped cream
  • 1 Egg Yolk
  • 30 g Almond kernels
  • 7-10 Tbsp Flour
  • baking paper
  • 7-10 Tbsp Pulses
  • 7-10 Tbsp Oil
  • 7-10 Tbsp Aluminium foil

Directions

  1. 1

    Roughly grate the marzipan. Knead with flour, 200 g icing sugar, 1 egg and butter in pieces to a smooth dough. Chill for about 1 hour. Grease the tart tin (26 cm Ø). Roll out 2/3 of the dough on a floured work surface (approx. 30 cm Ø) and line the tin with it. Cut off protruding edges of the dough.

  2. 2

    Prick the base several times with a fork. Place baking paper on the base and cover with dried pulses. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes, blind. Melt chocolate on a hot water bath. Stir in cream, 50 g icing sugar and 2 eggs. Remove baking paper and pulses from the base. Add the chocolate mixture and spread it out smoothly. Roll out the rest of the shortcrust pastry on a floured work surface and cut into strips. Place the strips of dough on the cake in a grid pattern. Whisk the egg yolks and carefully brush the strips with them. Reduce oven temperature (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2).

  3. 3

    Remove baking paper and pulses from the base. Add the chocolate mixture and spread it out smoothly. Roll out the rest of the shortcrust pastry on a floured work surface and cut into strips. Place the strips of dough on the cake in a grid pattern. Whisk the egg yolks and carefully brush the strips with them. Reduce oven temperature (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2). Bake the tart for about 30 minutes. Let it cool down on a cake rack. Caramelise 50 g icing sugar in a pan until golden brown. Turn the almonds in it and let them set on oiled aluminium foil. Decorate the tarte with it

  4. 4

    Bake the tart for about 30 minutes. Let it cool down on a cake rack. Caramelise 50 g icing sugar in a pan until golden brown. Turn the almonds in it and let them set on oiled aluminium foil. Decorate the tarte with it

Nutrition Facts

KCAL
370 kcal
CARBS
33 g
FATS
23 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCakeCake

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