Delicious summer cake. In this recipe, chocolate is perfectly combined with mint pan kota and red currants - it's hard to resist just one appearance of the dessert.
It is necessary
- For the basics:
- - 180 g flour;
- - 100 g of cold butter;
- - 50 g of sugar;
- - 20 g cocoa;
- - 1 egg;
- - 2 tbsp. tablespoons of ice water.
- For panna cats:
- - 4 cups heavy cream;
- - 100 g of dark chocolate;
- - 3 tbsp. tablespoons of sugar;
- - 12 sprigs of mint;
- - 1 tbsp. a spoonful of gelatin;
- - 1 cup low fat yogurt;
- 1/2 cup cold water
- - 1/2 teaspoon of salt.
- Red currants for decoration.
Instructions
Step 1
Place the flour with cocoa powder, sugar and chopped butter in the bowl of the food processor. Chop until crumbs, add the egg with water, knead until a lump of dough forms. Wrap the finished dough in foil, remove for 20 minutes to cool in the refrigerator.
Step 2
Combine the cream, mint, sugar, salt in a small saucepan, bring to a boil, leave to cool for half an hour.
Step 3
Take out the dough, sprinkle the table with flour, roll out the dough on it to a thickness of 6 mm. Place the dough in a mold, trim the edges, remove for 15 minutes in the cold. Now put baking paper on top of the dough in the form, beans or special weight on top, bake for 20 minutes at 200 degrees. Remove weight and paper, bake for another 10 minutes, cool.
Step 4
Melt the bitter chocolate, cover the tart base with chocolate using a culinary brush, chill in the refrigerator for 10 minutes. Soak gelatin in cold water for now and leave to swell.
Step 5
Remove the mint from the milk mixture, bring the mixture to a boil, dissolve the gelatin in it, remove from the stove and add the yogurt, stir. Pour the milk-yogurt mixture into the tart base, leave in the refrigerator for 4 hours, or better overnight.
Step 6
Remove the finished tart from the mold, garnish with red currants and sprigs of fresh mint. Chocolate tart with mint pan cat and currants in front of you - serve dessert to the table!
