The chocolate biscuit tart is a variant of the famous cookie cake, a recipe inspired by that of the classic American cookies but in a maxi-version. Very simple to make, chocolate biscuit tart is made with a shortcrust pastry shell, enriched with pieces of chocolate, and then stuffed with an irresistible chocolate and hazelnut spreadable cream for an even more enjoyable result. Let's see how to prepare this irresistible special treat together.
In a bowl mix the flour with the sugar; break the eggs and add them to the mix obtained previously (1).
Add the diced butter and start kneading (2); sprinkle with milk and continue to work everything, until a soft and compact dough is obtained.
Add the chocolate, cut into small pieces, and incorporate it well (3).
Transfer the dough to the work surface and form a smooth and homogeneous ball (4). Cover it in plastic wrap and let it rest in the refrigerator for half an hour.
After the rest time, take the dough and roll out two thirds with a rolling pin until you will have obtained a layer about 5 mm thick (5).
Line a 26 cm diameter tart mold with the disc of dough and press well along the edges (6).
Arrange the chocolate and hazelnut cream on the shortcrust pastry shell, leveling well with a spatula (7).
Roll out the leftover dough until you get a second disk, and place it gently over the filling (8).
Seal the edges well (9), then bake the tart in a preheated oven at 180° degrees C for about 40 minutes, or at least until the surface is golden brown.
After the baking time, take the cake out of the oven and let it cool completely. Transfer it to a serving dish, garnish the surface with other pieces of chocolate and serve it very cold.
Remember to quickly work the ingredients for the shortcrust pastry, so as to prevent the heat from your hands from overheating the dough. If you want to avoid butter, you can prepare a shortcrust pastry with oil.
To give your dessert a greater fragrance, you can flavor the pastry with a pinch of vanilla powder or some grated lemon zest.
In this recipe we used dark chocolate; you can replace it with the milk one or, alternatively, a mix of the two.
For convenience, you can buy a chocolate and hazelnut spreadable cream at the supermarket (however, pay attention to the list of ingredients: the first to appear must be cocoa and dried fruit).
Alternatively, if you have time available, you can prepare a homemade spreadable cream: blend 80 grams of toasted hazelnuts in a kitchen mixer to obtain a creamy paste; add 30 grams of sugar and mix again, then add 5 grams of bitter cocoa powder, 25 ml of peanut oil and 150 grams of melted milk chocolate. Transfer to a jar and leave to rest in the refrigerator for about 2 hours.
Perfect for a tasty and filling snack, you can serve the chocolate biscuit tart with a tuft of unsweetened whipped cream, a scoop of ice cream or simply a cup of hot herbal tea.
You can prepare the cake in advance and let it rest for a whole night in the refrigerator: the following day it will be even better.
The chocolate biscuit tart can be stored in the refrigerator for 3-4 days, placed in an airtight container or covered with plastic wrap.