Schoko-Tarte mit Crème fraîche

Name: Schoko-Tarte mit Crème fraîche
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 16
Ingredients: 200 g + some flour; 100 g cold + some + 100 g soft butter; 5 (10 g each) str. tbsp. sugar, 1 pinch of salt; 450 g Dark chocolate (70 % cocoa); 550-600 g Crème fraîche, 100 ml milk; 7-10 Tbsp rubbed off. peel of 1/2 untreated lemon; 7-10 Tbsp Icing sugar, mixed berries and lemon balm; baking paper, dried peas, blind baking

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 16

200 g + some flour
100 g cold + some + 100 g soft butter
5 (10 g each) str. tbsp. sugar, 1 pinch of salt
450 g Dark chocolate (70 % cocoa)
550-600 g Crème fraîche, 100 ml milk
7-10 Tbsp rubbed off. peel of 1/2 untreated lemon
7-10 Tbsp Icing sugar, mixed berries and lemon balm
baking paper, dried peas, blind baking

Directions

1
Quickly knead 200 g flour, 100 g cold butter in pieces, 1 tablespoon sugar, salt and 5 tablespoons ice-cold water to form a smooth dough. Cover and chill for about 30 minutes.
2
Grease a tart mould with a removable base or springform pan (24 cm Ø). Roll out the dough on a little flour until round (approx. 28 cm Ø). Line the tin with the dough and press down the edges. Chill for about 20 minutes. Line dough with baking paper. Pour in peas. Pre-bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 20 minutes. Remove baking parchment together with the peas. Bake the tart for about 10 minutes more. Cool down
3
Break the chocolate into small pieces and melt in a bain-marie. Heat 300 g crème fraîche and 2 tablespoons of sugar. Fold in 100 g soft butter. Warm the milk and stir in. Stir in chocolate. Pour on the bottom. Chill for 5 hours
4
Stir 250-300 g crème fraîche, 2 tablespoons sugar and lemon zest until smooth. Add to the mixture. Decorate if necessary