Pandoro and Chocolate Tart

Name: Pandoro and Chocolate Tart
Prep time: 40 min
Cook time: 120 min
Total time: 160 min
Yield: 12 Portionen
Ingredients: Shortcrust pastry; 250 ml Fresh liquid cream; 200 g Gianduia chocolate; 200 g Pandoro; 50 g Dark chocolate

Stuffed cake

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Cook Time

2 h 40 min

Servings

Difficulty

Easy

Prep Time

40 Min

Description

This pandoro and chocolate tart is a delicious way to reuse holiday leftovers! The crunchy shortcrust pastry base goes perfectly with the soft and delicious chocolate and pandoro cream. I always prepare it after Christmas, when I still have some pandoro to consume. It is a simple dessert to make, but with a great effect, perfect for ending a lunch or dinner in style. Preparation is quick, but requires some time in the refrigerator to allow the cream to firm up. A suggestion? Serve it with a dusting of bitter cocoa!

Ingredients (5 ingredients)

Shortcrust pastry
250 ml Fresh liquid cream
200 g Gianduia chocolate
200 g Pandoro
50 g Dark chocolate

Preparation (12 steps)

Preparation of the shortcrust pastry

Roll out the shortcrust pastry on a lightly floured work surface. Transfer the shortcrust pastry to a tart mold, making it adhere well to the edges. Prick the bottom with the tines of a fork.

Blind baking the shortcrust pastry

Cover the shortcrust pastry with a sheet of parchment paper and fill with dried legumes (beans, chickpeas) or with special ceramic spheres. Bake in a static oven preheated to 180°C for about 20 minutes. Halfway through baking, remove the parchment paper with the legumes to allow the inside to brown well too.

Cooling the base

Remove the shortcrust pastry shell from the oven and let it cool completely.

Melt the gianduia chocolate

Thermomix® Setting

3 min/122°F/Speed 2 50

Break 200g gianduia chocolate into pieces and put it in the bowl. Melt for 3 Min./50°C/Stufe 2.

180

Cool the chocolate

Transfer the melted gianduia chocolate to a bowl and let it cool slightly.

Whip the cream

Thermomix® Setting

2 min/Speed 3.5

Insert the butterfly whisk. Pour 250 ml cold fresh liquid cream into the bowl and whip for 2 Min./Stufe 3.5. Check the consistency and, if necessary, extend by a few seconds.

120

Incorporate the chocolate into the cream

Remove the butterfly whisk. Pour the lukewarm gianduia chocolate slowly over the whipped cream and mix gently with the spatula from the bottom up so as not to deflate the cream.