Chocolate tarts

160g all purpose flour

125g butter

pinch of salt

40ml cold water

140g dark chocolate

175g butter, cut into cubes, soft

300g dark brown sugar

100g all purpose flour

1/2 teaspoon vanilla

6 beaten eggs

In a mixer with paddle attachment mix the flour with salt. Add butter and when it is crumbly, add the water. Make nice soft dough, cover with the cling film and leave to rest in a fridge for half an hour.

Roll the dough and fold in the prepared tins. Bake with parchment paper and legumes about 12-15 minutes at 180°C. Then remove the paper and legumes and 10 minutes more. 

Mix the melted chocolate with butter and set aside. In the another bowl mix sugar, flour, vanilla and the eggs until fluffy. Then add gradually chocolate mixture. 

Pour on the crust and bake about 50 minutes. Until the surface is not “hard”.

Let to cool down if you are strong enough.

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