Very Easy Chocolate Tart

Name: Very Easy Chocolate Tart
Yield: 6 servings
Cuisine: American
Ingredients: 180 grams Chocolate; 200 ml Heavy cream (47% recommened); 50 ml Milk (low fat milk is no good); 1 Egg; 120 grams Biscuits; 80 grams Butter

cookpad.japan @cookpad_jp

I wanted to make a recipe with easy measurements, so I created this recipe with 3 chocolate bars (58 g each) and 1 carton of heavy cream (200 ml).

After mixing the chocolate, heavy cream, and milk, let it cool before adding the egg. Be careful not to let the egg boil.
The cooking time is different depending on the temperature of the batter and oven types.
Sometimes it takes 20 minutes or sometimes 25 minutes to bake. For 18 cm [7.1 in] round mold. Recipe by Hamumaki

I wanted to make a recipe with easy measurements, so I created this recipe with 3 chocolate bars (58 g each) and 1 carton of heavy cream (200 ml).

cookpad.japan @cookpad_jp

I wanted to make a recipe with easy measurements, so I created this recipe with 3 chocolate bars (58 g each) and 1 carton of heavy cream (200 ml).

Saved

Ingredients

6 servings

180 gramsChocolate
200 mlHeavy cream (47% recommened)
50 mlMilk (low fat milk is no good)
1Egg
120 gramsBiscuits
80 gramsButter

Saved

Steps

1

I use my favorite alphabet chocolate, but you can use your favorite chocolate such as milk, sweet or bitter.
2

You can use chocolate bars. If you do, you should use about 3 bars. If using alphabet chocolate, use 35 pieces!
3

These biscuits are sold in the 100 yen shop. It's 120 g.
4

Make a 1cm cut into the biscuit bag, to remove the air. Tape it back together and crush the biscuits finely with a rolling pin.
5

Microwave the butter for 20-30 seconds to melt. Cooking times vary by microwaves, so adjust the cooking time accordingly.
6

Open up the biscuit bag, and pour in the melted butter. Mix together very well.
7

Line the sides of a pan with a removable bottom with parchment paper, and push in the mixture from Step 4. You do not have to put parchment paper on the bottom.
8

Gently flatten the surface by pushing hard with a spoon or spatula to harden and meld the crumbs together.
9

Chop the chocolate roughly so it can melt easily. If using alphabet chocolates, cut them in half.
10

Put the heavy cream and milk into a pot to heat. Turn the heat off just before it comes to a boil.
11

Quickly add the chocolate to the pot and leave it for 30 seconds without mixing.
12

Mix the chocolate gently, without forming bubbles. If the chocolate doesn't melt easily, turn the heat on again.
13

Beat the egg and add it to the pot. Mix slowly without creating foam. If the chocolate didn't melt and you needed to turn on the heat, add the egg a bit later.
14

Pour the batter into the mold, bake for 20-25 minutes in a 170℃ preheated oven.
15

To judge if the cake has finished baking, the center of the cake should jiggle just a little bit. Let it cool in the mold, when it has cooled slightly, let it chill in the refrigerator, still in the mold.
16

Adjust the cooking time depending on your oven. Even if the center has not cooked through after baking, it will set after it cools.
17

. It's cute to decorate the top like in this recipe.