Super soft shortcrust pastry with a creamy heart until the last bite. Often tarts with chocolate always tend to harden but with a little trick, this tart will stay soft and creamy until the last bite. . You must use a simple sheet of aluminum foil that you will put on top of the tart during cooking and a little rest in the refrigerator before cooking I used a hazelnut cream but if you want you can use Nutella. I assure you that once you taste this tart, you will make it again often, it’s too good. Now I’ll tell you what you need for the soft chocolate tart
try also PUFFED SWIRLS WITH CHOCOLATE
Ingredients
INGREDIENTS FOR THE TART
Tools
WHAT IS NEEDED TO MAKE THE TART
Steps
To make the soft chocolate tart you must first prepare the shortcrust pastry. Pour the flour into a well on a work surface, make a hole in the center and add the eggs, butter in pieces, sugar, lemon peel and baking powder. Start to mix everything and form a nice ball. Grease and flour a not very large tart pan otherwise the hazelnut cream will dry out. I used a 24 cm pan. Roll out a part of the shortcrust pastry without letting it rest in the refrigerator but keep a small piece aside for the strips. Now pour the hazelnut cream or nutella on the shortcrust pastry, it must be at least 1 cm high. Make the strips and let the tart rest in the refrigerator for at least 30 minutes. After resting, cover the tart with aluminum foil and bake at 180 degrees for about 20/25 minutes. You have to be careful not to darken the pastry too much. Check that it is cooked and then bake. Keep the tart covered until it cools. Dust with powdered sugar and then enjoy your tart I assure you that it is delicious.
Varied doses for servings