For the dough
115 gr. cold OLYMPOS butter, cut in small pieces
90 gr. sugar
150 gr. flour
50 gr. cocoa
130 gr. almond, powdered
50 gr. egg
2 gr. salt
cocoa and OLYMPOS butter for the preparation of the mold
beans for the baking
For the dough
Place the butter and sugar in a food processor and mix until they are well combined and creamy, about 2 minutes. Add the egg, flour, cocoa, almond powder, salt and mix until a homogeneous dough is created, for about 2 minutes. Remove the dough from the mixer bowl, shape it slightly so that it has the shape of a ball, place it in a bowl with food wrap and put it for 40 minutes in the refrigerator.
Place the dough between 2 pieces of baking paper and shape it with the rolling pin, starting from the center of the dough and pressing in turn to all directions (top, bottom, right and left) until a round uniform dough of about 1/2 cm thick is shaped (its diameter should be larger than the tart mould).
Butter the tart mould and sprinkle with cocoa, removing the excess quantity.
Spread the dough in the tart mould, distributing evenly so that it touches the bottom and the walls. Cut the dough excessing from the perimeter and cover the surface with baking paper and enough beans (to avoid dough puffing during baking).
Bake in a preheated oven at 170 ° C for 40 ‘minutes, remove the beans and bake for another 10’ minutes.
Remove from the oven and let the tart cool well before removing it from the mold.
* We can fill the chocolate tart with pastry cream, chocolate ganache, cheesecake mixture or butterscotch caramel and garnish with wild berries, nuts or fruits of our choice.