Rustic chocolate tart

Rustic chocolate tart

Rustic chocolate tart

Preparation time: 50 minutes
Recipe for: 12 persons
Complexity: 3/5

Main ingredients: chocolate


Shortcrust pastry:
• 250 g flour
• 150 g cold butter
• 120 g icing sugar
• 1 egg
• 1 egg yolk
• 70 g ground hazelnuts
• zest of 1 orange, grated

• 2 eggs
• 100 g caster sugar
• 100 g ground almonds
• 100 g ground hazelnuts
• 30 g rice flour
• 80 g melted and cooled butter
• 50 g fresh cream
• 200 g dark chocolate

• ? 24 cm tart tin

1. Shortcrust pastry: add the icing sugar, grated orange zest and ground hazelnuts to the flour. Start adding the butter, cut into small cubes, then add the eggs. Work quickly to ensure the pastry does not become too warm.

2. Shape into a block, cover with cling film and refrigerate for 2 hours. Use a rolling pin to roll out the shortcrust pastry to a thickness of 4 mm, then use it to line the greased and floured tin. Trim the edges. Prick the pastry on the base of the tin. Use the leftover pastry to make strips and refrigerate everything.

3. Filling: melt the butter and chopped chocolate with the cream using the bain-marie method. Remove from the heat, add the almonds and hazelnuts and leave to cool.

4. Beat the eggs with the sugar. Add the rice flour and the chocolate filling. Combine and pour into the pastry case.

5. Use the pastry strips to make a criss-cross pattern on top of the tart. Bake in the oven at 180° for 40 minutes. When ready, remove the tart from the oven and turn out of the tin onto a cooling rack.

Shortcrust pastry tip:

Never overwork shortcrust pastry; only mix for the time needed to combine the ingredients, otherwise the pastry will lose its plasticity, becoming too crumbly and impossible to roll.