Description
Chocolate shortbread base, a filling reminiscent of chocolate souffle and whipped cream... mmm... delicious!
Ingredients
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Flour
280 g
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Cocoa powder
3 Tbsp
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Butter
160 g
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Sugar
2 Tbsp
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Water
2 Tbsp
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Butter
95 g
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Brown sugar
230 g
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Chicken egg
2 piece
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Cocoa powder
2 Tbsp
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Chocolate milk
75 g
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Cream
100 ml
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Cream
300 ml
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Chocolate milk
50 g
Cooking
Sift the flour and cocoa, RUB them with the butter into crumbs.
Add sugar and water, and knead the dough. Wrap in plastic wrap, put into the refrigerator for 15 minutes.
For the basics you will need form with a diameter of 23-25cm. Roll the dough to the desired range of diameters, pave shape the dough, cover with parchment and put the cargo. Bake at 190 for 15 minutes, then remove the cargo and bake for another 10 minutes.
For the filling, beat butter with sugars and introduced gradually to slightly beaten eggs.
Add cocoa, melted chocolate, cream.
Pour the mixture into the base and bake it in the oven при160 for 45 minutes or until, until that's the crust. The finished tart to cool.
Whisk cream to firm peaks, spread on top of tart-either arbitrarily, or using a pastry bag. Sprinkle with chocolate chips. Put it in the refrigerator for 2 hours.
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