Chocolate and Cream Tart
Level: Easy
Preparation time: 20 minutes
Cooking time: 30 minutes
Ingredients
For the tart
- 155 g flour
- 50 g frumina
- 80 g butter
- 80 g sugar
- 80 ml milk
- 2 eggs
- 1 tea spoon yeast
For the decoration
- 50 g Cioccodelizia Classica Babbi
- 200 ml milk
- 125 g fresh cream
- 1 tea spoon red colouring
- icing sugar to taste
- Babbi Waferini to taste
- 1 tea spoon pomegranate
Preparation
- Whip the butter with the sugar, add the eggs one at a time and finally the milk.
- Finish with wheat starch, flour and baking powder, preaviously sieved. Pour the dough into a well-buttered 20 cm tart mold and bake at 170°C for 30 minutes.
- Prepare the hot chocolate by pouring Cioccodelizia Classica Babbi and the milk into a saucepan and bringing it to the boil, stirring; once a good consistency has been reached, allow the cake to cool and fill the cake.
- Whip the fresh cream, sweetened to taste with powdered sugar and decorate the cake with some swirls; put some red coloring inside the sac-a-poche to get a marbled effect.
- Garnish with the Babbi Waferini.
Ingredients
For the tart
- 155 g flour
- 50 g frumina
- 80 g butter
- 80 g sugar
- 80 ml milk
- 2 eggs
- 1 tea spoon yeast
For the decoration
- 50 g Cioccodelizia Classica Babbi
- 200 ml milk
- 125 g fresh cream
- 1 tea spoon red colouring
- icing sugar to taste
- Babbi Waferini to taste
- 1 tea spoon pomegranate
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