What to put on the festive table? This question is asked by all hostesses. I would like an original and at the same time delicious dessert. A shortbread tart with chocolate will come to the rescue.
It is necessary
- Cream (fatter is better) - 600 ml,
- dark chocolate from 70 percent - 420 grams,
- butter - 250 grams,
- flour - 150 grams,
- egg whites - 4 pcs.,
- eggs - 2 pcs.,
- sugar - 50 grams,
- milk - 50 ml,
- fine sea salt - 2 pinches.
Instructions
Step 1
We need a shape with a diameter of 22-25 centimeters, you can take a rectangular one, there is nothing wrong with that.
Lubricate the mold with softened butter. We turn on the oven, set the temperature to 180 degrees and heat it up.
Step 2
Cut off a piece of butter (about 100 grams) and three on a grater, mix with sugar (cane sugar) and salt. Mix well with a fork until smooth.
Stir in the sifted flour in small portions. Knead a thick dough. Add cold milk to the dough and knead with your hands.
We roll out the dough and put it in a prepared form, do not forget to form two or three centimeter sides. We put the form with the dough in the oven and bake for about 15 minutes until golden brown.
Step 3
Cooking the chocolate filling.
Break 420 grams of chocolate into small pieces, which we put in a bowl. Add 140 grams of softened butter to the chocolate and pour in the hot cream. Mix well, chocolate and butter should completely dissolve in the cream.
Step 4
Separate the yolks from the whites. We collect the proteins in a bowl and put them in the freezer.
Mix the yolks into the chocolate mass and beat well with a whisk or mixer, whichever is more convenient.
Beat egg whites and salt until peaks.
Gently mix the proteins into the chocolate mass.
Step 5
We take out the finished cake from the oven and let it lie for a few minutes at room temperature.
Gently pour the chocolate cream onto the cake and put it in the oven for another half hour.
Take out the finished cake and leave to cool.
Step 6
After the cake has completely cooled down, you can start cooking the icing.
Mix the remaining pieces of chocolate with ten grams of butter and stir in hot cream (100 ml).
We cover our cake with icing and put in the refrigerator for two hours (more is possible).
Cut the finished tart into pieces, decorate to taste and serve with tea.
