Preparation
* Mix the ingredients and press them into the mold. Bake for 10 minutes at 180°C and let cool. For the chocolate cream filling (pudding): * 1.5 cups of white sugar.
– 3 egg yolks (beaten).
– 1/2 cup of unsweetened cocoa powder.
– 3 tablespoons of cornstarch.
– 1/2 teaspoon of salt. – 3 cups of whole milk.
– 1 tablespoon of butter.
– 1.5 teaspoons of vanilla extract. Preparation: Beat the sugar and egg yolks. Gradually add the cocoa powder, cornstarch, salt, and milk, beating constantly. Cook over medium heat, stirring continuously, until it boils and thickens (like custard). Add the butter and vanilla extract. Let it cool slightly and pour it over the tart base. Refrigerate for 2 to 4 hours, until firm. For the filling (chocolate ganache and cream):*
– 200 g of dark chocolate (melted with 1/2 cup of heavy cream for the ganache).
– 1 cup of heavy cream (for the filo pastry with 2 tablespoons of icing sugar and a pinch of vanilla extract).
Preparation: Pour the hot ganache over the filling until it is completely covered. Let it cool. Sprinkle with whipped cream and decorate with chocolate shavings, if desired.
This isn’t a quick dessert (allow about an hour for preparation, plus cooling time), but it’s moist and delicious! If you’d prefer a no-bake or simpler version (without eggs, for example), let me know. 😋
