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Lindt Chocolate Tart




Source of Recipe


Lindt


List of Ingredients




Short-crust pastry:
250 g flour

25 g cocoa powder
160 g butter
90 g powdered sugar
1 egg
1 springform tin diameter 20 cm


Recipe



Method:
Mix the butter with the powdered sugar and egg. Sieve the flour and cocoa powder and knead to a dough together with the other ingredients. Wrap the dough in cling film ensuring it is air-tight and chill for roughly 30 minutes.
Line the bottom of the springform tin with baking paper. Roll out 2/3 of the dough1 (3-4 mm) and place it into the tin. Use the remaining pastry to line the sides of the tin2. Bake this pastry blind3 at 180 °C until ready and leave to cool for roughly 15 minutes.



Filling:
1bar of Lindt Milk Chocolate
2 bars of Lindt Surfin Chocolate
1 dl double cream
30 g butter (room temperature)
20 ml Kirsch

Method:
Melt 30 g of dark chocolate in a bain marie and brush it onto the prepared short-crust pastry cake bottom.
Break the rest of the chocolate up into pieces. Heat the cream briefly and melt the chocolate into it. If necessary, use a bain marie to finish it off (40 - 50 °C). Stir in the butter and, finally, fold the Kirsch into the chocolate mixture.
Pour the mixture into the pastry case and leave to chill in the fridge for 3 hours.


1Tip: Roll the pastry out directly onto the bottom of the baking tray, which you have placed onto a damp cloth to ensure it doesn't slide around. Place a layer of baking paper between the pastry and the tin bottom to make sure it doesn't get stuck.

2Roll the pastry up evenly, damp the contours of the cake tin bottom with water, place the pastry roll along the cake tin bottom and pull up roughly 1 -2 cm to form the sides.

3To bake blind: prick the pastry shell well with a fork, line with baking paper and fill with dried beans or similar.