Chocolate Cream Tart
That this chocolate cake with short pastry is not for the slim line becomes clear at the latest when you look at the amount of whipped cream used. However, it contains much more: Vitamin A is particularly well absorbed in combination with fat. We need the vitamin for ideal vision even at dusk. It is also beneficial for our skin and mucous membranes. Furthermore, calcium and phosphorus are contained in the cream. A super combination for strong bones.
Since the egg yolks in the chocolate mousse are not heated, they should be as fresh as possible. Pay particular attention to hygienic handling to prevent salmonella. Pregnant women, however, should rather do without this cake, for them we have other delicious chocolate cake recipes here that are completely harmless.
- For the crust
- 300 grams Pastry flour
- 200 grams cold butter
- 120 grams powdered sugar
- 1 egg yolk
- 1 pinch salt
For the crust: Mix the flour, butter, powdered sugar, egg yolk, and salt into a dough. Form into a ball, wrap in plastic and chill for at least 1 hour. Roll out the dough and line a springform pan. Form an edge and prick with a fork several times.
For the blind baking: Cut a piece of parchment paper and line the tart. Fill the parchment with the dried beans. Bake at 180°C (approximately 350°F) for about 20 minutes. Remove the paper and the beans. Let cool.
For the chocolate mousse: Chop the chocolate. Bring 150 ml (approximately 1/2 cup) of cream to a boil and pour over the chocolate. Cool to 35°C (approximately 95°F). Stir the egg yolks until fluffy. Beat the remaining cream until stiff. Quickly mix the egg yolks with the chocolate. Fold in the cream.
Fill the cooled tart crust with the chocolate mousse. Smooth with a palette knife. Chill in the refrigerator overnight.