Chocolate Tart

1. 1

   For preparing the biscuit, weigh out the egg and cold water.

2. 2

   Add the biscuit mix.

3. 3

   With a whisk, beat at fast speed for 8-10 minutes.

4. 4

   Then, fold in the sieved cocoa powder.

5. 5

   Pour into a round baking ring of 14cm diameter.

6. 6

   Bake at 200 degrees celcius for about 20 minutes.

7. 7

   After cooling, cut the biscuit twice and fill and spread with apricot jam.

8. 8

   Allow to set at room temperature.

9. 9

   Melt the dark vanilla chocolate at 40 degrees celsius and glaze the prepared tart.

10. 10

    Decorate with chocolate shavings and dust with icing sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.