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1
Tart: Bring the butter and eggs to room temperature.
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2
Sieve the flour and cocoa together.
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3
Spread the butter in the mold and let it cool.
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4
Add powdered sugar to the butter in 3 batches and whip together with a whisk.
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5
Add the beaten egg slowly.
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6
Add the sieved flours to mix with a spatula.
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7
When the mixture becomes together, wrap it up with a plastic wrap, rest for more than 30 minutes in fridge.
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8
Roll up the dough larger than a tart pan to line on.
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9
Push with your fingers.
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10
Cut off the excess dough, pierce with a fork.
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11
Keep it until when you need it.
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12
Chocolate cream: Bring the egg to room temperature.
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13
Sieve the almond flour, chop the chocolate, put it into a pot with heavy cream.
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14
Melt them in double broiler.
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15
Add the granulated sugar into the egg, mix well with a whisk.
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16
Add the dissolved chocolate slowly.
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17
Add the almond flour, mix until smooth texture.
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18
Wrap the bowl to rest for 15 minutes in fridge.
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19
Crush the chocolate flakes lightly, and line on the bottom of tart pan.
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20
Pour the chocolate cream, tap the pan lightly on the counter to remove air bubbles.
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21
Bake for 20 - 25 minutes at 170C.
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22
When it has cooled, take it out from the pan.
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23
Syrup: Turn on the heat an stir the water and granulated sugar to melt.
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24
Add the rum.
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25
Cheese cream: Bring the cream cheese to room temperature.
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26
Soak the gelatin sheets in water.
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27
Whip the heavy cream until it forms soft peaks.
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28
Add the granulated sugar into cream cheese to mix.
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29
Dissolve the soaked gelatin in double broiler and mix into cream cheese.
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30
Add the rum, too.
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31
Add the heavy cream little by little to mix together, then add them all.
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32
Put the cream in icing bags with a tip.
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33
Finishing: Pour the syrup on the chocolate cream (not to put on the tart), then squeeze out the cheese cream.
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34
Sprinkle the chopped pistachios.
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35
The cut out parts look like this.
