In addition to the chocolate hazelnut cream, melted milk chocolate, which gives the cream its consistency and flavor, settles in the middle of the cocoa tart after absorbing the cherry granules and almond pieces. All you have to do is enjoy this sweet dream.
2 cups flour
100 grams of butter
1 cup of powdered sugar
1 tablespoon of water
2 tablespoons of cocoa powder
1/2 teaspoon of salt
1 packet of vanilla
Making Ganache Chocolate
350 grams of 36% milk Adamas fondue chocolate
2 tablespoons of cocoa hazelnut cream
250 ml. cream
250 grams of cherries
1/2 cup roasted almonds
For the tart dough to be even more delicious and crispy; Instead of flour, you can use 2.5 cups of almond flour to which you add 1 tablespoon of starch.
In order not to crack when cooked, try to gather the tart dough in a short time, do not knead too much. Do not oil the tart mold, if you wish, spread oiled paper on the bottom. You can reduce or increase the ratio of flour by ½ water glass according to its density.
How To Cook?
To prepare the cocoa tart dough; Take the butter you have kept at room temperature in a mixing bowl. Add eggs and powdered sugar and mix until creamy. Continue mixing after adding cocoa and water. After adding the sifted flour, vanilla and salt, knead the tart dough until all the ingredients are combined. On the kitchen counter you have floured, the dough is about 5 cm from the diameter of the tart mold you will use. Roll it out with the help of a roller to be larger. Lay the dough you opened on the tart mold, preferably Teflon, press it lightly on the edges and let it take the shape of the mold. Insert the tip of a fork into the dough in one or two places.
In order for the dough to cook and rise evenly, cut a sheet of wax paper the size of a tart pan and roll it over the dough. Fill the middle part with legumes such as chickpeas and dried beans to add weight and give the dough its flat shape. Bake in a preheated 175 degree oven for about 20 minutes until a light color appears. Bake the tart dough. After it comes out of the oven, take the greaseproof paper and weight part on it.
After baking for another 5 minutes at the same temperature, take it off the stove and let it rest. Set aside some cherries for decoration. Remove the seeds and stems of the remaining cherries. Pulse the roasted almonds once in a food processor to make small chunks. To prepare the ganache chocolate; Chop the milk chocolate into small pieces. Heat the cream in a small saucepan until it comes to a boil. After adding the milk chocolate pieces and nutella, remove from the heat and mix quickly.
Pour the chocolate mixture into the middle of the resting tart. Sprinkle the cherries and almond pieces that you have removed from the seeds without fear. Bury the cherries whose stems you left behind in the chocolate. The cocoa tart, which you keep at room temperature until the chocolate part thickens, share it with your loved ones after slicing. Collect the accolades.