- Difficulty: medium
- Servings: 8
INGREDIENTS
- Wholemeal flour: 115 g
- Buffalo flour: 30 g
- Salt: 1 teaspoon
- Icing sugar: 6 tablespoons
- Cocoa powder: 6 tablespoons
- Olive oil: 5 tablespoons
- Water: 20-30 ml
- Sugar or brown sugar: 100 g
- Water: 60 g
- Almond milk: 60 g
- Salt: 1 teaspoon
- Dark chocolate: 200 g
- Almond milk: 120 g
- Maple syrup: 2 tablespoons
Sift the flour, icing sugar and cocoa into a bowl. Add the olive oil and mix it with the dry ingredients. Finally, gradually add the water and gently combine all the other dough ingredients.
Wrap it in a sheet of cling film and let it cool in the refrigerator for 30 minutes.
Remove the dough from the refrigerator, place it between two sheets of baking paper and gently roll it out until you obtain a layer of dough about 3 millimeters thick.
Brush a tart mold with seed oil, place the dough on top and work the dough making sure it reaches all the corners. Once satisfied, cut off the excess dough with a knife and make small holes all over the dough with a fork.
Leave to rest for another 30 minutes in the refrigerator. Meanwhile, preheat oven to 350°F or 175°C.
Line the pastry with a small piece of baking paper and fill it with rice, dried beans or anything that might put weight on the dough during baking.
Cook the pasta in two stages: first for 15 minutes, then remove the weight and cook for another 5 minutes.
Once cooked, let the pasta cool completely before pouring the filling.
Caramel sauce
Caramelize the sugar in a saucepan, then turn off the heat and gradually add the hot almond milk and salt.
Continue stirring with a whisk and returning the saucepan to a low heat to dissolve the sugar crystals, if necessary.
Important: If necessary, you can add more milk if the caramel is too thick or sticky.
Don't worry if it seems too liquid, the caramel thickens as it cools.
Chocolate ganache
Melt the dark chocolate in the microwave and heat the milk; when both are hot, combine them together.
Now that everything is ready, all that remains is to assemble everything!
Pour the caramel sauce into the cold shortcrust pastry and spread it over the entire base. When you are satisfied, cover with the chocolate ganache and level the surface.
I decorated the cake slices with salt crystals - delicious! Let the tart rest for a few hours at room temperature, or you can put it in the refrigerator for about 30 minutes.
Recipe by
DAVIDE RIZZOLI –