- Flour, 200 gr.
- Cream 33% 120 ml
- Sugar powder, 80 gr.
- Bunny, 150 gr.
- Butter, 150 gr.
- Dark chocolate, 160 gr.
- Coffee is natural, ground, 5 gr.
- Cocoa, 5 gr.
- Vanilla sugar, 5g.
- Cognac, 50 ml
- Egg
- Almonds, 30 gr.
We heat the oven to 200 ° C.
My prunes and soak in half the cognac for an hour:
We melt 50 gr. oil and mix with powdered sugar, vanilla sugar, cocoa, egg yolk and remaining cognac:
Gradually add the flour and knead the dough. We wrap in a bag or film and put in the refrigerator for half an hour:
After this time, we take a baking dish, lubricate with butter and lay out the dough at its bottom, forming the sides.
For this amount of ingredients, it is better to use a form with a diameter of 20 cm. I had only 26, the sides turned out to be low and the filling fell in a thin layer.
Play the bottom in a random manner and send the cake to bake in the oven for 10-15 minutes (see on the hardness of the sides), after which we put it in the refrigerator:
We cut the prunes with medium pieces, leaving the pieces of the eight of the most even, which we fill up with the almonds:
We chop the remaining almonds and mix with pieces of prunes (if you want a more delicate consistency, pass both through a meat grinder):
We take out tart from the refrigerator and lay out the mixture:
We load cream, coffee into the stewpan and bring to a boil:
Remove from heat, load 100 g. Chocolate, mix until a homogeneous consistency, add 70 gr. butter, mix again:
Pour Ganash in Tart:
In a water bath we melt the remaining chocolate, mix it with the remaining butter and dip the priles with nuts inside:
We take out, clean the refrigerator. The remaining chocolate is subtly distributed by parchment and also send to the refrigerator to harden:
We spread the prickly on tart, we break the frozen chocolate plate with our hands to arbitrary pieces and stick it there:
Serve:
Bon appetit!
PS
The next day it is even tastier)).
