Triple chocolate tart

Ingredients

Directions

1. 1

   Mix flour, cocoa, nuts and icing sugar. Add the egg and 150 g butter in pieces. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and chill for about 1 hour. Grease a square spring or tart tin (24 x 24 cm). Roll out the dough squarely (approx. 30 x 30 cm) on a floured work surface. Line the mould with it, press it on.

2. 2

   Put baking paper in the tin and spread dried peas on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. Remove baking paper with dry peas. Bake at the same temperature for another 10 minutes. Let cool down on a cake rack. Chop all chocolate glazes separately. Bring 150 g cream to the boil briefly, remove from the heat. Add white couverture and 1 tablespoon butter and let it melt while stirring. Pour the white chocolate mixture onto the base and smooth it down. Chill for at least 2 hours. Bring 150 g cream to the boil briefly. Melt whole milk couverture and 1 tablespoon of butter in it, let it cool down lukewarm, stirring again and again. Pour carefully onto the white chocolate mixture.

3. 3

   Bring 150 g cream to the boil briefly, remove from the heat. Add white couverture and 1 tablespoon butter and let it melt while stirring. Pour the white chocolate mixture onto the base and smooth it down. Chill for at least 2 hours. Bring 150 g cream to the boil briefly. Melt whole milk couverture and 1 tablespoon of butter in it, let it cool down lukewarm, stirring again and again. Pour carefully onto the white chocolate mixture. Chill for at least 1 hour. Bring 150 g cream to the boil briefly, melt the dark chocolate coating and 1 tablespoon of butter in it. Let it also cool down lukewarm and pour it on the second chocolate mass. Chill for at least 2 hours. Remove the cake from the mould. Dust with cocoa and decorate with chocolate rolls

4. 4

   Chill for at least 1 hour. Bring 150 g cream to the boil briefly, melt the dark chocolate coating and 1 tablespoon of butter in it. Let it also cool down lukewarm and pour it on the second chocolate mass. Chill for at least 2 hours. Remove the cake from the mould. Dust with cocoa and decorate with chocolate rolls

5. 5

   6 hours waiting time