The tart is a very classic dessert of the Italian pastry and has numerous variations: with fruit, with custard, with ganache and much more. The soft tart is one of the most popular versions of the moment: made with a soft base halfway between a sponge cake and a pastry, filled with a very sweet and thick ganache. There soft chocolate tart it can also be decorated with fresh and dried fruit, shortbread crumble or flaked chocolate. Preparing it is very simple and fast: 20 minutes will be enough for mixing the ingredients, 25 minutes of cooking of the base and 10 minutes for the ganache. The cooling and resting time is about 3 hours, but you can also make it the night before: this option makes the soft chocolate tart very convenient when you are short on time. With the use of a “crafty mold” cooking it will be even easier!

Preparation

1

Get two different bowls. Sift flour and cocoa and place them in a bowl.

2

Sift the yeast with the baking soda and add them to the flours.

3

Add the sugar and the pinch of salt. Mix with a spatula or a hand whisk.

4

In the second bowl mix all the liquid ingredients: whole eggs, milk, seed oil.

5

Add the liquid ingredients to the mixed flours. Mix by incorporating the mixture perfectly with a hand whisk, mixing vigorously.

6

Grease and flour a low 28 cm mold, eliminating the excess flour.

7

Pour the batter into the pan, leveling it with the help of a spatula or spoon.

8

Bake in a preheated static oven at 180° for 25 minutes.

9

Remove from the oven and let the base cool completely. When it is cold, turn it out onto a serving plate.

PREPARATION OF THE GANACHE

1

Pour the cream into a saucepan and heat it over medium heat. Meanwhile, break up the chocolate. When the cream is almost boiling, pour the chocolate into the saucepan and let it melt, stirring constantly.

2

You’ll have to get a shiny ganache. Turn off the heat, let it cool down and pour it into the central hollow of the base. Put everything in the fridge for at least 3 hours.

3

After 3 hours, decorate the surface of your soft tart with fresh raspberries, mint leaves and chopped pistachios.

Advice and tips

You can prepare the base the day before and let it cool. Once cold you can cover it with plastic wrap.

We advise against preparing the ganache well in advance because it tends to harden. But you can prepare it assemble the cake and leave it in the refrigerator, serving it the next day. The important thing is that the tart has already been filled with the ganache.

Don’t leave too much time between preparing the ganache and pouring it into the hollow of the tart, otherwise it will become too thick and difficult to spread.

Before serving, let the cake cool down to room temperature for about 20 minutes.

To facilitate the creation of the Soft tart you can use a “crafty mold”: that is, a mold for tarts whose edges come off, leaving only the base. In this way the tart will not have to be transferred to other dishes and you will run less risk of breaking it.

You can make the ganache using half milk chocolate and half dark chocolate. Alternatively you can make the White chocolate ganachewith the same doses of chocolate and cream.

If you have cake release spray, you can use that instead of buttering and flouring the pan.

You can decorate the cake as you like, then add different fruit on the surface (we still recommend berries, such as blackberries or blueberries, but also mulberries) and chopped hazelnuts or almonds. You can also decorate the cake with a mix of grains and fruit.

If you don’t want to decorate the cake with fresh and dried fruit, you can add flakes of white or dark chocolate.

storage

The soft tart with chocolate ganache can be kept in the refrigerator, covered, for 3-4 days to the utmost.