For the tart crust
250 g all-purpose flour
100 g icing sugar
50 g cocoa powder
1 pinch salt
140 g butter, ice-cold
1 egg, medium
For the ganache
400 g heavy cream 35%
400 g chocolate couverture
50 g bitter almond liqueur
To serve
whipped cream


1.In a bowl add the flour, the icing sugar, the cocoa powder, salt, and the butter cut into cubes.
2.Rub the mixture with your hands, for 5-6 minutes, until it has the texture of wet sand. Ideally, you should wear gloves to prevent the butter from melting (due to the heat of your hands).
3.Add the egg and knead until there is a thick dough.
4.Wrap with plastic wrap and refrigerate for 60 minutes to rest.
5.Preheat the oven to 160ο C (320ο F) set to fan.
6.Put the dough between two pieces of parchment paper and, with a rolling pin, roll it out into a sheet that is a little larger than your pan.
7.Transfer the dough to a heart-shaped springform pan and press it with your hands so to shape it perfectly. Crimp the tart crust, 3-4 cm, to hold the filling well.
8.Spread some plastic wrap, add legumes as pie weights, and bake for 30 minutes. Remove the pie weights and bake for 20 more minutes.
9.Let it cool well.
10.For the ganache
11.Place a pot over medium heat.
12.Add the heavy cream and let it get hot. As soon as it comes to a boil, turn off the heat and the chocolate finely chopped. Wait 10 seconds for the chocolate to start melting.
13.Add the bitter almond liqueur and stir with a silicone spatula until it melts completely.
14.Set aside, so that the temperature of the ganache drops, and then spread it over the crust.
15.Let it stabilize for 5-6 hours.
16.Decorate with whipped cream, strawberries, chocolates, candies, mint, and serve.

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