Chocolate-nut tart

Category: Bakery products
Chocolate-nut tart

Ingredients

For the test:
Marzipan 50 g
Yolk 1 PC
Wheat flour, premium 175 g
Powdered sugar 50 g
Salt pinch
Vanilla sugar 1 pack (8 g)
Butter 125 g
Additionally:
Peas or lentils 500 g
For filling:
Milk chocolate with whole nuts 100 g
Medium bitter chocolate with whole nuts 100 g
Butter 100 g
Eggs 4 things
Protein 1 PC
Granulated sugar 75 g
Rum flavor 1 pack
Sour cream 125 g
Biscuit sticks 100 g
For decoration:
Powdered sugar

Cooking method

  • To prepare the dough, finely chop the marzipan, add the egg yolk and beat with a mixer until a smooth mass is formed. Mix flour with powdered sugar, sift and pour into a bowl for beating. Add salt, vanilla sugar, butter (in pieces), mix all the ingredients and knead to a smooth dough.
  • Roll out the dough in a circle (ø 32 cm) and put in a round shape (ø 28 cm), grease it and sprinkle with flour, crush and pierce with a fork in several places (I have silicone, I laid out the dough dry, did not roll it out - I distributed it with my fingers)... Cover the dough with baking paper and sprinkle the legumes over the paper (like a load). Place the dish on the wire shelf at the bottom of the oven.
  • Top and bottom heat: 180aboutC (with preheat)
  • Convection: 160aboutC (with preheat)
  • Gas: medium pressure (with preheating)
  • Baking time: about 20 min. (after 15 minutes, remove the paper and legumes, leaving the base to brown)
  • Cool the cake in the mold.
  • For filling:
  • Break the chocolate into pieces, coarsely chop the whole nuts with a knife. Melt the chocolate with nuts and butter in a water bath and cool slightly.
  • Beat eggs and egg whites (1 min at maximum speed) until frothy. Gradually (1 min) add granulated sugar, beat for another 2 min. Stir in the flavoring quickly (I have no idea what 1 pack means, how much is it in grams or ml, and therefore I poured in 2 tablespoons of dark rum), liquid chocolate and sour cream.
  • Break or cut into biscuit sticks, add to the chocolate mass. Spread the mixture on top of the cake and level. Place the dish in the oven (lower compartment) and bake for another 35-40 minutes (the same modes).
  • Cool the cake in a mold. Sprinkle with powdered sugar before serving.
  • Chocolate-nut tart

The dish is designed for

1

Time for preparing:

preparation 40 min, baking 60 min

Note

I have a mold for tart with a diameter of 22 cm, so the dough is thick, and the filling remained. I distributed it to the muffin molds. It turned out 3 things.

I took the ready-made marzipan mass, but you can do it yourself. For example, Almond paste, you can do the same with biscuit sticks. I have it Savoyardi - classic

Chocolate-nut tartRecipe from the book Chocolate cakes and pastries

Bon Appetit! Chocolate-nut tart

MariS
What a beautiful pie and the dough, how I love - shortbread!
Thanks for the recipe, Annushka!
Anka_DL
Chocolate-nut tart Chocolate-nut tart Chocolate-nut tart
This time she baked the savoyardi not with chopsticks, but with small cookies at once.
When assembling the tart, I laid them in 2 layers - the first went to the base slightly greased with chocolate filling, the second from above, slightly sinking.
I need to slap my hands for not peeling the hazelnuts. And the tart itself is delicious And how it looks in the last version, I like it better
There is a desire next time to make it not on marzipan, but with ground almonds (spied here 🔗)
100g premium wheat flour
100g ground almonds
100g butter
50g white crystalline sugar
1 egg
half vanilla pod, seeds

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