Chocolate Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,415 cal. | (67 %) | ||
| Protein | 25.78 g | (26 %) | ||
| Fat | 110.05 g | (95 %) | ||
| Carbohydrates | 100.19 g | (67 %) | ||
| Sugar added | 34.38 g | (138 %) | ||
| Roughage | 0.57 g | (2 %) |
| Vitamin A | 884.67 mg | (110,584 %) | ||
| Vitamin D | 3.08 μg | (15 %) | ||
| Vitamin E | 9.88 mg | (82 %) | ||
| Vitamin B₁ | 0.19 mg | (19 %) | ||
| Vitamin B₂ | 0.58 mg | (53 %) | ||
| Niacin | 1.89 mg | (16 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 64.41 μg | (21 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Vitamin B₁₂ | 2.08 μg | (69 %) | ||
| Vitamin C | 8.83 mg | (9 %) | ||
| Potassium | 214.63 mg | (5 %) | ||
| Calcium | 71.17 mg | (7 %) | ||
| Magnesium | 2.01 mg | (1 %) | ||
| Iron | 5.62 mg | (37 %) | ||
| Iodine | 92.4 μg | (46 %) | ||
| Zinc | 0.09 mg | (1 %) | ||
| Saturated fatty acids | 66.73 g | |||
| Cholesterol | 471.06 mg |
Ingredients
- For the dough
- Dough (for a springform pan of 26 cm)
- 250 grams Pastry flour
- 125 grams cold butter
- 3 Tbsps sugar
- 1 pinch salt
- 1 egg
- For the filling
- 250 grams butter
- 200 grams Dark couverture chocolate
- 6 eggs
- 100 grams sugar
- 1 lemon (zest)
- 1 Tbsp lemon juice
- 1 Vanilla bean (split and scraped)
- 2 Tbsps cornstarch
- butter (for the pan)
- Pastry flour (for the pan)
- powdered sugar (for dusting)
- cocoa powder (for dusting)
Preparation steps
For the dough: Ridge flour on work surface, mix with sugar and salt and make a well in center. Cut cold butter into small pieces and distribute to center with egg and about 30 ml (approximately 1/8 cup) of lukewarm water. Chop all ingredients well with knife, so small crumbs form. Knead dough quickly with hands, form dough ball, wrap dough in plastic wrap and let cool for 30 minutes.
Roll out dough between 2 sheets of baking paper and use to line greased pan. Refrigerate until filling is ready.
For the filling: Crush butter and chocolate and melt in a hot water bath while stirring.
Separate eggs. Beat egg whites with lemon juice until very stiff.
Stir egg yolks with sugar, lemon zest and vanilla until fluffy then slowly stir in chocolate mixture.
Add egg whites to chocolate-yolk mixture, sift in flour and lightly fold.
Pour filling into dough-lined pan and smooth surface.
Bake tart on bottom rail of preheated oven at 180°C (approximately 350°F) for about 45 minutes. Bake until toothpick inserted into tart's center comes out clean, remove tart from oven and let cool slightly. Separate tart from pan and leave to cool.
Serve tart dusted with cocoa powder and powdered sugar.
