Tarts
For the cocoa shortcrust pastry:
For the chocolate filling:
For the whipped cream topping:
For decoration:
An indulgent chocolate tart featuring a crisp cocoa shortcrust pastry base filled with a rich, silky dark chocolate cream. A light, fluffy whipped cream topping adds a delicate contrast to the intense chocolate flavour, while fresh fruit and a dusting of cocoa powder provide the perfect finishing touch. An elegant dessert for special occasions, family gatherings or an indulgent afternoon treat.
Prepare the pastry. Combine all the pastry ingredients in a bowl, then quickly knead into a dough. Roll out to a thickness of approximately 5 mm and use it to line a 26 cm tart tin that has been greased with butter and dusted with flour. Refrigerate for 30 minutes.
Place the chilled pastry in a well-preheated oven and bake at 200°C for 20 minutes.
Prepare the chocolate filling. Pour 50 ml of cold water over the gelatine and set aside to bloom. Heat the cream in a saucepan, add the broken-up chocolate and stir until melted. Remove from the heat, add the bloomed gelatine and mix thoroughly. Finally, stir in the brandy.
Spread the chocolate filling over the baked pastry base and refrigerate for 2 hours.
Add the Gellwe Śnieżka Whipped Cream Mix to the chilled milk and beat with an electric mixer on its highest speed for approximately 4–5 minutes. Decorate the chilled tart with the whipped cream and fruit, then dust with cocoa powder.
Enjoy!
