Chocolate Tart with Sharon Fruit

Ingredients

• 200 g spelt flour (1050)
• 130 g butter
• 75 g honey
• 85 g cocoa powder
• 1 tbsp cold whipping cream (at least 30% fat)
• legume for blind baking
• 25 g dark chocolate
• 50 g cornstarch
• 1 pinch salt
• 500 ml milk (3.5% fat)
• 2 Sharon fruits
• 75 g roasted pistachio nuts (unsalted)

Instructions

1. 1.

   Knead flour with butter, 35 g honey, 45 g cocoa and cream into a smooth dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Roll dough thinly and line the tart pan. Cover with parchment paper and legumes, then bake in preheated oven at 200 °C (180 °C fan; gas level 3) for about 25 minutes. Remove from oven, discard legumes and parchment.

3. 3.

   For the pudding, grate dark chocolate finely, mix with cornstarch, salt, remaining cocoa and honey. Take out 75 ml of milk, heat the rest in a small pot. Whisk the starch mixture into the hot milk until smooth. When the milk starts to boil, add the stirred starch while whisking. Let it boil briefly, then remove from heat and spread on the base.

4. 4.

   Wash, peel and cut sharon fruits into strips; arrange on the tart. Roughly chop pistachios and sprinkle over them. Chill the tart for 1–2 hours until cooled. Cut into pieces to serve.