Tart Sacher a different tart-pastry very easy and delicious, perfect not only for breakfast but also for an after dinner with guests because it is really very elegant. Follow recipe.
Ingredients: 55 min, total time, easy, 22/24 cm mold
For the pastry:
200 g flour 00
180 g butter
150 g almond flour
100 g sugar
20 g bitter cocoa powder
1 egg
For the stuffing:
150 g apricot jam
100 g dark chocolate
30 ml fresh liquid cream
Preparation:
Put the butter at room temperature in a bowl together with the sugar and mix with a spoon.
Add the whole egg and mix, making the ingredients uniform.
Gradually add all the flour 00, the bitter cocoa powder and the almond flour and turn first with a spoon then kneading with your hands to obtain a homogeneous mixture.
Put the almond and cocoa shortcrust pastry in the fridge closed in cling film for 20 minutes.
Take back the shortcrust pastry and roll it out between two sheets of parchment paper so that it does not stick until it is about half a centimeter thick.
Put the shortcrust pastry in a tart mold of about 22 cm in diameter, cut off the excess edges and prick it completely. Melt the dark chocolate in the microwave or in the Ben Marie.
Let the chocolate cool a little and pour it over the shortcrust pastry base.
When the chocolate layer has cooled, put the apricot jam on top and distribute it over the entire surface of the tart. With the leftover shortcrust pastry, create strips that you will place intertwined on the Sacher tart. Finally, make a small curb of shortcrust pastry and place it around the entire perimeter of the Sacher tart, decorating it with the prongs of a fork.
Bake the Sacher tart in a preheated oven at 180 °C for about 35 minutes until the shortcrust pastry is cooked. Remove the Sacher tart from the oven and let it cool completely before removing it from the pan and cutting it. Serve.
Buon appetito!
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