Sunday, 21st September 2014

Autumn is here and therefore it’s time again to cuddle up, drink warm tea and cook with pumpkins, apples, pears and quinces! In summer I avoid chocolate because of the heat, but now it’s time again to make delicious stuff with chocolate. So I recommend you a blanket, a good book, a warm cup of tea and a slice of this scrumptious creamy chocolate tart.

I discovered this recipe in Rachel Khoos book My Little French Kitchen.I really like this book! The book is divided into the regions of France and samples it specialties. Rachel often interprets these dishes new and adds a new twist. Like this chocolate tart, which is refined with crème fraîche and therefore seems fresher than a normal chocolate tart. Apart from that, the book has a good mixture of vegetarian recipes, as well as meat, fish, seafood and sweet dishes. The photos are also done very well, very realistic, but beautiful. A book I can recommend overall!

I used a 24 cm tart tin, which is smaller than a standard tart. This is good, because a chocolate tart is always a bit on the heavy side. The tart keeps very well in the fridge for a few days, so it also manageable for small households. 

Schokoladentarte mit Crème fraîche nach Rachel Khoo

One year ago: raspberry tiramisu

Two years ago: blackberry cake with cinnamon streusel

Three years ago: vanilla pear tart

Four years ago: gluten-free donuts

Five years ago: crispy thin pecan cookies 

                        

2 Responses so far.

  1. Ginger says:

    Die tarte sieht wirklich umwerfend lecker aus! Da würde ich mir ja am liebsten ein Stück abschneiden 😉
    Bin vor allem von Deinem gleichmäßigen Rand begeistert, bei mir sieht das immer etwas verschoben aus.

    • Coconut & Vanilla says:

      Den gleichmäßigen Rand bekommt man indem man den Teig überhängen lässt und ihr dann rundherum “abknipst”, also einfach mit den Fingernüber den Rand der Form drücken. So wird er gerade und überall gleich dick oben. Ich hoffe meine Erklärung war halbwegs verständlich ;).

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