It's a delicious tart and very easy to make!
Ingredients for the recipe
For the shortcrust pastry:
Mix all the ingredients together in the order listed below:
500g of flour
2 eggs + 1 egg yolk
2 teaspoons of baking powder
125g of sugar
1 sachet of vanilla sugar
250g of softened margarine
1 tablespoon of oil
A pinch of salt
Mix all the ingredients in a food processor fitted with the dough hook. Once you have a smooth shortcrust pastry (add a little water if your dough is too stiff), roll it out to a maximum thickness of 0.5 cm and place it in a tart pan, pressing it up the sides and lining the pan with parchment paper. of parchment paper.
Bake it in the oven at 180 degrees Celsius (15 to 20 minutes depending on your oven). With 500g of dough you can make at least three tarts; freeze the remaining pieces for future use – it will save you a lot of time!
Ingredients for the chocolate mixture:
50g of whole milk, soy milk, almond milk, or coconut milk
120g of liquid cream or coconut cream
120g of dark or milk chocolate
12g of butter or margarine
2 eggs
Preparing the ganache (not with a food processor but by hand):
1 – Melt the milk, cream and butter in a saucepan. Bring to a boil. .
2 – Pour in three stages, over the chopped chocolate in a heatproof container. This must be done gradually.
3 – Once the ganache is smooth and shiny, whisk the eggs with a fork and incorporate them into the ganache and mix. .
4 – If there are air bubbles, tap the bowl downwards!
5 – Pour over the already baked shortcrust pastry and if there are still air bubbles, pierce them with a toothpick!
6 – Place the chocolate tart in the preheated oven (170°C/340°F) and immediately turn it off. Leave it in the oven for 20 minutes. The ganache will be slightly wobbly, but this is normal as it will set when refrigerated before serving.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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