Our recipes Tuesday closes with a dessert 😊 All chocolate holics can now look forward to…
Chocolate tart with quince ragoat
Ingredients:
For the mürbteig:
300 g butter
200 g sugar
1 egg
500 g flour
1 vanilla pod, scraped out
Dry chickpeas or baking lentils for blind baking
For the chocolate mass:
150 g cream
50 ml milk
200 g dark chocolate
1 egg (size L)
For the quince ragoat:
2 – 3 quince
100 ml sweet wine
100 ml white wermuth
100 ml apple juice
1 lemon
1 vanilla pod, scraped out
1 tbsp honey
Preparation:
Mürbteig:
Preheat the oven to 180 degrees circulating air. Knead all the ingredients into a smooth dough and leave to rest in the fridge for an hour. Roll out the dough and place in a greased baking dish dusted with flour (at best a tart tin). Cut out a baking paper round and place on the pastry, weigh with the chickpeas. Bake the tart soil for about 20 to 25 minutes.
Chocolate mass:
Bring the cream and milk to the boil and remove from the heat. Stir in the chocolate until completely dissolved. Gradually stir in the egg. Place the mixture on the baked tart base and bake at 95 degrees above/under heat for about 45 to 50 minutes.
Quince ragoat:
Fill a bowl with water, halve the lemon, squeeze into the water and then add to the water. Hang a sieve in. Peel quinces, cut into 5 mm cubes and always add them directly to the sieve to prevent oxidation. Put the quince in a saucepan and place on the stove. Add sweet wine, wermuth, apple juice, vanilla and honey. Bring to the boil and simmer for about 15 to 20 minutes until the quince cubes are soft. Then chill.
To prepare:
Portion tart and place in the middle of the plate. Form cams with the help of two coffee spoons from the quince ragoat and place around the tart. Vanilla ice cream is a perfect match.
Have fun iing it!
