Tart with dark chocolate

35΄
Preparation Time
2 hours and 30 minutes
Waiting Time
20
Portions
2
Difficulty Level

Directions

We put all the ingredients in the mixer and in a medium speed we mix until we have a uniform dough. We separate it into two pieces and we wrap each piece in plastic wrap and we leave them to rest in the fridge for 30 minutes. We put one piece of the dough between two parchments and we roll out in a thin dough (2-4mm) with a rolling spin. We pour the mixture into a buttered 28cm pie plate. We put the pie plate in the freezer for an hour and then we bake in a preheated oven for 12-14 minutes at 180 degrees set to fan. When it’s ready we leave it to cool. The other piece of the dough can be preserved in plastic wrap for one week in the fridge. In a cooking pot, we heat the sour cream, remove it from the heat, add the dark chocolate and we stirring continuously until it is completely combined. We pour the mixture into the tart and we place it in the fridge for an hour.

Chef: Christos Saridakis

Ingredients

CALCULATE PORTIONS:
  • FOR THE DOUGH (2 TARTS)

  • 200 gr MILLS OF CRETE Soft flour
  • 70 gr butter in room temperature
  • 80 gr sugar
  • 1 eggs
  • 2 gr salt
  • 1 vanilla extract
  • FOR THE FILLING (1 TART)

  • 200 gr sour cream
  • 320 gr dark chocolate 65% cocoa cut in small pcs

Equipment

  • Bowl
  • Mixer
  • Pot
  • Pie plate