Cocoa tart with jam, a delicious variant

The cocoa tart with jam it is a delight for the palate. Shortcrust pastry is a classic of pastry and in general the pies are desserts that everyone likes, even for those who have a demanding palate and are not easily satisfied. In this recipe we offer you a tart with an unusual combination: cocoa and jam. We have chosen apricot jam but you can indulge yourself by choosing others: berries, strawberries, cherries, plums and oranges. The result will always be excellent! Of course, choose the jam that, according to your taste, goes best with cocoa. The tart is a classic dessert of the Italian breakfast, or if we want for a snack. The classic lozenges to be inserted into the surface to make a full-blown tart, can also be replaced by other shapes, for example the stars if we are close to Christmas, or the hearts if you want to prepare it for your lover for Valentine’s Day. In short, the cocoa tart with jam is an explosion of taste for your taste buds. Have we convinced you?

Ingredients for 4 people

Flour: 330 g
Bitter cocoa: 3 tbsp
Sugar: 120 g
Eggs: 2
Margarine: 100 g
Yeast: 1 sachet
Apricot jam: 1 jar
Milk: to taste

Preparation: 35 minutes
Cooking: 25 minutes
Total: 60 minutes
Calories: 350 kcal / 100 g

Preparation

The procedure is the classic one of the tart. In a bowl, or a work surface, arrange the flour, cocoa and sugar

and eggs.

Add the previously melted margarine and let it rest for a couple of minutes. Add the packet of yeast.

Begin to knead the tart, until the dough is well homogeneous.

If the dough is too hard to the touch, soften it with a little milk.

Wrap the tart dough in cling film and let it rest for about 30 minutes.

Once the dough rests, cut out 2/3. If you have a work table, use that, otherwise cut out a rectangle of parchment paper to roll out the tart.

Flour the sheet of parchment paper well and proceed to roll out the dough with the help of a rolling pin.

Once you have reached the thickness of about 0.5 mm, turn the dough upside down in the round pan, previously covered over the entire surface with butter or margarine.

Once you have put the dough in the pan, spread the apricot jam evenly.

Take the remaining part of the dough and roll it out with a rolling pin until it reaches a thickness of 0.5 mm. Once spread, cut out strips about 1 cm wide.

Arrange them first horizontally and then vertically on our tart, in such a way as to recreate the classic shapes of the tart. Cut out the excess side part, and with the help of a fork, fold the remaining side part.

Bake in a preheated oven at 180 ° C for about 20-25 minutes.

Curiosity

An alternative to jam can be the classic hazelnut cream. If you have leftover dough, you can create mini tarts or bundles filled with jam or chocolate, or simple breakfast biscuits.