Chocolate Tart

Picture by Oren Cohen

"My life is all about cooking and baking, and I love sharing my life with other people."

By: Shusha Biton

Chocolate Tart 

Crust 
100 g of sugar
200 g of butter 

300 g of flour 

1 egg  

Zest of one lemon 

A drop of vanilla extract

Filling

200 g of dark chocolate, good quality, at least 60% cacao

200 ml cream

Day one: 

1. Mix all the ingredients for the dough. Work with it until uniformed.

2.  Wrap the dough with nylon and refrigerate over night. This dough is enough for one big tin, or approx. 7-8 smaller (the one on the pic is 8 cm).
 

Day two:

1. Heat the oven to 170C degrees.

2. Take out the dough from the fridge approx. 5 min before starting to work with it. 

3. Roll the dough and place it in a baking tin, not to thin. Pick small holes in the dough with a fork to prevent it form swelling (you can also, if ambitious, put baking paper on the dough and add rice to the tin. That way it will stay in place in the oven).

4.  Bake for 15 minutes in the oven until a nice golden color. Let cool.

5.  Melt the chocolate.

6. Boil the cream and add the chocolate. If you want you can add nuts, coconut, chocolate pieces, or even hard candy to the ganache. Mix well. Let cool.

7. Add the chocolate filling to the tin with the pie crust.

8. Put in the fridge until it's completely cold and stiff.

9. Decorate with nuts, candy or fruit. 

  
Enjoy! 

© 2012 Jill Schweber and Channa Waje, all rights reserved