Ingredients
(for shortcrust pastry, base):
– Choco mix 200g
– flour T-400 200g
– butter 120-160g
– water 100-200ml
(for greasy biscuit, top layer)
– Choco mix 230g
– water 110ml
– edible oil 100g
– chocolate glaze as desired
Bake for about 25-30 minutes at 180-200˚C
It’s not exactly the simplest cake in the world, but it’s kind of irresistible. We are ready now for some new challenges, right?
First, prepare a crispy dough. Combine all ingredients, except water, by hand or with a mixer and dough attachments. If the dough is too hard, add water as needed to get one fine and smooth dough, but wait until all the butter is spread all over the dough.
Next, we prepare the biscuit, a smaller amount, identical to muffins, because we will cover it with the selected stuffing. My suggestion is raspberry – that’s always a good choice, like love. Raspberries are always available in different forms. Never put defrosted or fresh raspberries directly as they will drop a lot of juice during baking, and that would not be wise for us this time.
Apply 4-5 tablespoons of stuffing to the melted crispy dough that we transferred to the muffin tin. Cut it with a mold wider than the diameter of the tray. I use a bag so that the surface has the same thickness. When you did all this, it’s time for a break while the tart is baking. During this time, prepare coffee for yourself or chocolate glaze for the cake. The white glaze is somehow inseparable from the raspberry. Apply it after baking and it doesn’t matter if it overflows or is uneven. Let it be imperfect, and yet irresistible, just like the love just mentioned.
The advice is to bake tarts in molds with sliding bottom, you can find them on the market, so there are no excuses, and they will make you a true master of confectionery.