Ingredients
For the crust:
200 gr flour
60 gr powdered sugar
½ teaspoon salt
120 gr butter, cold, cut in small pieces
1 egg
1 teaspoon vanilla extract
For the filling:
340 gr kinder chocolate, chopped in small pieces (I used only kinder chocolate, but it’s better if you do half kinder, half dark chocolate)
200 ml heavy cream
60 gr butter
3 tablespoons cocoa powder
optional: almond flakes
Instructions:
1. In a mixing bowl, add flour, sugar and salt. Mix to combine.
2. Add butter. Use your fingertips to rub the butter into the dry ingredients until it resembles breadcrumbs.
3. Add the egg and vanilla extract. Mix until the dough is no longer dry.
4. Turn dough out onto a work surface and knead to bring together into a smooth ball.
5. Cover the dough in plastic wrap and refrigerate for at least an hour. I let mine overnight.
6. Preheat the oven at 180 C. Line a tart pan with parchment paper and grease with a little butter.
7. Unwrap chilled dough and place it on a lightly floured work surface.
8. Roll it out into a 30 cm round.
9. Roll the dough onto a rolling pin and transfer into the pan.
10. Prick the base of the pastry with a fork.
11. Cover the dough with parchment paper and fill with dry raw rice or beans.
12. Bake for 20 minutes, then remove the parchment paper. Bake for another 10 minutes until golden brown.
13. Let it rest and cool down before removing from the tart pan.
14. In a small saucepan over medium heat, bring the heavy cream and butter to a low boil.
15. Add the cocoa powder and mix until well combined.
16. Remove from the heat and add the chocolate. Let stand for 1 minute.
17. Using a rubber spatula, stir mixture until melted and smooth. If not completely melted reheat a little bit and continue stirring.
18. Pour the chocolate mixture over the crust. Sprinkle almond flakes over the top.
19. Refrigerate overnight.
20. Enjoy!
Comments