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In a bowl, mix the egg and yolk with the sugar until the sugar has dissolved.
Add the sunflower seed oil, the level teaspoon of baking powder and the flour little by little. Work it in well and leave the crumbly shortcrust pastry.
In a small saucepan, mix the sugar with the starch. Gradually add the milk and move everything to the stove. Over low heat, cook for a few minutes until the cream thickens.
Remove from the heat and add the dark chocolate. Stir until the chocolate has melted and is well combined.
Line the tart tin with a sheet of baking paper. Spread half of the crumbly pastry and press it lightly to even everything out.
Pour in the chocolate cream and level it well. Cover with the other half of the crumbly pastry and bake at 180° for about 45 minutes.
When the tart is golden both on top and underneath, you can remove it from the oven.
Glass
Scale
Baking paper
Bowl
Fork
Hand whisk
Spatula
Small saucepan
Tart tin
In the refrigerator
You can serve the crumbly tart with chocolate cream accompanied by a scoop of vanilla ice cream or a dusting of powdered sugar. Store leftovers in the refrigerator for up to 2 days.
Italia, Lombardia
| Energy (kcal) | 257.06 |
| Carbohydrates (g) | 48.38 |
| of which sugars (g) | 28.13 |
| Fat (g) | 5.33 |
| of which saturates (g) | 2.94 |
| Protein (g) | 5.75 |
| Fibre (g) | 1.71 |
| Salt (g) | 0.06 |
