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sucre Tarte au chocolat and cafe

sucre Tarte au chocolat and cafe

Thinking of French friends ...

Ingredients:

For the dough

• 200 g of flour
• 80 g of sugar
• 25 g almond flour
• a pinch of salt
• 120 g cold butter, cut into cubes
• an egg

To cream

• 150 g of dark chocolate
• 3 eggs (separate whites and yellows)
• 100 g of sugar
• 5 cl espresso
• 75 g butter
• 25 g of flour
• a teaspoon of yeast
• a pinch of salt

Mix the flour on the work surface, salt, sugar and almond flour. Here's the butter. Crumble ingredients quickly before it warms the butter. Add the beaten egg aside and work with your hands until you get a ball of smooth dough. Cover with plastic wrap and refrigerate at least an hour. Flour the work surface and roll out the dough until you have a disk larger than your pan (ideally a round baking pan with a zipper). Line the baking sheet and prick the bottom with a fork. Refrigerate for 30 minutes. Preheat oven to 160 ° C and bake the base of the tarte for about 20 minutes. Allow to cool on the baking sheet.

In a saucepan to melt the chocolate in a double boiler. Work from the egg yolks with sugar until they become white. Add the coffee, butter and melted chocolate, flour and baking powder and work slowly with a spatula. Mount whites until stiff with a pinch of salt and incorporate the previous year. Fill the bottom of the tarte with cream. Bake at 160 ° C for about 25 minutes!