Chocolate Tart

Ingredients

• 120 g flour
• 60 g Butter
• 1 tbsp milk (1.5% fat)
• 30 g sugar
• 200 g chocolate (70% cocoa content)
• 180 g butter
• 4 eggs
• 120 g sugar
• 100 g flour

Instructions

1. 1.

   Knead a shortcrust dough from flour, butter, milk and sugar. Roll it thin on a lightly floured surface and line a mini tart pan (Ø 20‑22 cm), shaping a very thin rim (3 cm high). Chill.

2. 2.

   Preheat the oven to 200 °C with upper/lower heat. Melt the chocolate over a hot water bath, remove from heat and fold in cold butter pieces. Separate the eggs. Beat the egg whites stiffly; beat the yolks with sugar until pale‑creamy. Gently fold this into the cooled chocolate‑butter mixture. Fold in the beaten whites. Sift flour over and fold gently. Spread the batter onto the shortcrust base, smooth it out and bake on the middle rack for 30‑40 min. Let cool in the pan.