Are you curious about how a chocolate tart with blackcurrant confiture tastes?
Ingredients
Shortcrust Pastry
- Icing sugar: 30 g
- Eggs: 3 pieces
- Cocoa powder: 30 g
- Butter: 100 g
- Salt: a pinch
- Blackcurrant jam: 4 tablespoons
- Wheat flour: 150 g
Decoration
- Cocoa powder: 10 g
- Chocolate sticks: 30 g
- Dark chocolate: 100 g
Ganache
- Butter: 50 g
- Amaretto liqueur: 25 ml
- Heavy cream (30% fat): 250 g
- Dark chocolate (>70% cocoa): 250 g
Preparation
Sift flour and cocoa powder onto a work surface, add icing sugar, and create a well in the center, into which you pour 3 egg yolks. Add butter and chop everything with a knife while mixing all the ingredients. Add a pinch of salt to the mixture. Knead the dough (if it’s too dry, you can add 2-3 tablespoons of water). Wrap the dough in plastic wrap and refrigerate for about 1 hour.
Roll out the dough and place it in a tart pan (21 cm in diameter) lined with Teflon (if using a non-Teflon pan, grease it with butter). Press the dough firmly into the pan, making sure it covers the entire surface. Prick the dough with a fork in several places. To ensure tall sides that won’t collapse during baking, place the prepared tart in the freezer for 15-20 minutes and then immediately transfer it to the oven.
Bake the tart for about 13-15 minutes at 180°C. After baking, let the tart cool.
Heat the blackcurrant jam in a saucepan to reduce it. Pour the hot jam onto the tart. Place the tart with the jam in the refrigerator.
Ganache In a saucepan, bring the heavy cream to a boil, then remove it from the heat and add pieces of dark chocolate. Wait for the chocolate to melt, then mix everything. Blend the cream with chocolate, gradually adding softened butter and a bit of amaretto.
Pour the ganache over the cooled tart with the jam (leave a small amount for decoration). Let the tart with ganache cool (preferably at room temperature). Remove the tart from the pan and decorate it with the remaining ganache using a piping bag. Dust the entire tart lightly with cocoa powder. Decorate with chocolate sticks and pieces of dark chocolate.
