Chocolate Tart
Portion: 
Preparation: 
( 12 oy 4,33/5)
It's a cool and rainy Monday. As if it was not enough that it was the first day of the week, the gloom in the air descended on us slightly. Then it's time for a recipe that will change the flow of your day and fill you with happiness :)
Chocolate tart is like the savior of these days :) A slice of happiness never hurt anyone, right ;)
The base of the tart has the smell and consistency of biscuits, it will be easy now. Hmm, don't forget that there is a discount on the pie molds, I say you should definitely take a look when you visit the market these days. Love…
Ingredients for Chocolate Tart Recipe
- 2 pieces of eggs
- 100 g margarine (at room temperature)
- 2 tablespoons of milk or yogurt
- 1 pinch of salt
- Half a glass of granulated sugar
- 1,5 water glass flour
- 1 packet of vanillin with sugar
- 1 package baking powder
For the chocolate:
- 3 packs of 80 grams dark chocolate
- 1 pack (200 g) box of cream
For decoration:
- Strawberry or other seasonal fruit
- Filet almonds or hazelnuts
How to Make Chocolate Tart Recipe?
- Put the dough ingredients in the mixing bowl and whisk until it becomes a dense mixture (it should have a muddy consistency)
- First, grease the tart mold with oil, then sprinkle flour on it so that the whole mold is floured. Turn the floured mold upside down and vinegar it and clean the excess flour. Pour the prepared dough on it and smooth it with the help of a spatula.
- Bake in a preheated oven at 180 degrees for 20 minutes.
- Take the cooked pie base to the counter. When it comes to room temperature, remove the mold by inverting it.
- Finely chop 3 packs of chocolate for the chocolate filling. Take the cream in a Teflon saucepan and heat it. Add all the chopped chocolate into it, mix and remove from the heat. Keep stirring until the chocolate is completely melted.
- Pour the chocolate sauce you prepared on the tart base, decorate with almonds and fruits, and let it rest in the refrigerator for 1-2 hours. Serve by slicing.
Hello guys, I make this recipe very often. The base is between biscuit cake and has a soft and light taste. The tart mold is not one of the flat bottom ones, it has a slight upward bump. Because when you turn the mold upside down and remove the scale, there is a gap at the top. You can get it from places that sell kitchen supplies, and it's even available in markets now.
Can you tell us how to make the shape?
Ms. Gülşah is molding the shape. You should get a tart mold.
Can you explain how to give the shape please how will the jagged sides be?
Special tart molds are sold. You should buy from them.
In order for it not to rise, you should make holes with a fork before putting it in the oven, all over the dough.
Will Dr Ortken have ready-made chocolate sauce?
No, unfortunately, those sauces run off as soon as they freeze.
Thanks for the delicious recipe, Friends, as the name of the recipe says, the tart recipe. Just as there are different cake molds, the middle part is hollow, and different tart molds are sold in all existing shopping centers. take it easy all of you..
we did it without reading the comments, but normally there is a place to put the stuff in the middle :) We thought about it, we cut the middle a little bit and poured the chocolate there in a thin way :)) I think it is necessary to wait in the fridge and open it later for the tart dough to be good.
good luck to you, I tried it, it was very good
Hello, I like this recipe very much, but most of the comments say that the chocolate flows because there is no pit in the middle, please help me
Hello there,
I did it last night too, but even though I pushed it towards the edges for the concave and shaped it, the heights on that side were closed because it swelled like a cake. Is 1 packet of baking soda too much?
Also, I really liked the dark cream sauce idea, but it turned out to be a bit bitter. Next time I will mix less bitter and very milk chocolate. I hope it will be nice :)
Hello friends, I am studying in the food section, our subject is tarts.
Hello, I made it in the evening and it was very good. I always wondered if I was doing it, but the result was good.. While making the consistency of the cake, I turned it quite dark and even looked at the recipe again :) but nothing was perfect.. :) but it swelled very well and came out of the mold. I advise..
This is exactly the recipe I'm looking for, I want to make dough strips on it. How can I do it??? :(
HOW WE CAN GIVE THAT DOPPER I DON'T UNDERSTAND :(
I didn't form that pit either… I weighed it now, but where do I pour the chocolate??? I wish I had read Minna's comment from the beginning :-(( the chocolate will flow now!!!
Hello,
I'm afraid to make tarts I guess. It feels like it won't come out of the mold or like it's going to fall apart while being sliced. I'll make a dare tonight, let's see how it goes. By the way, in which market is the discount…. Yours sincerely
Looks great, well done :)