Chocolate tart

Un altro classico della pasticceria: una  golosa crostata al cioccolato fondente che puo essere arricchita a piacere con la marmellata d'arancia, con le banane, nocciole o caramello

This tart is a classic dessert of Ockenden Manor. It will make all your thoughts about

chocolate desserts being too heavy fly out the window. Enjoy it at room temperature to

preserve its lightness and – my advice – hide the rest of it!

Serves 12 (24cm high-sided tart) / Preparation time: 30 + 20 minutes / Resting time in the fridge: 1 hour

+ 30 minutes / Baking time: 35–45 + 5–10 minutes at 160°C/325°F/Gas Mark 3 for the pastry base. 15

minutes at 120°C/250°F/Gas Mark 1/2 with the chocolate mousse filling Cooling time at room temperature:

4 hours / You will need a 24cm high-sided tart tin

INGREDIENTS

500g sweet pastry

(see page 8)

Dark chocolate mousse filling

340g dark chocolate (55%), chopped

210g butter

4 medium eggs

4 egg yolks

60g caster sugar

Pasta frolla

At a slow speed, mix the flour, butter, caster sugar and salt until the mixture has a sandy

texture. Add the milk and egg yolk, and mix until it has an even consistency(a few

seconds is generally enough).

Versare le uova nel robot, azionare a velocità medio bassa fino a quando l'impasto comincerà ad amalgamarsi (Foto 2)
Mettere la pasta frolla su un pezzo di pellicola trasparente, compattarla formando un disco.

Chiudere la pasta con la pellicola  e farla riposare in frigorifero,  un minimo di 1 ora.

Versare la crema ancora tiepida al centro della tortiera fino a raggiungere il bordo.

Lasciare cristallizzare la ganache prima di metterla nel frigo.