Marbled tart
comifrio tarte-marmoreada

Preparation

Turn on the oven at 180º C.
Roll out the pastry and prick the bottom with a fork, cover the tart dish with aluminium foil and cover with dry legumes.
Bake in the middle of the oven for around 20 minutes.
Remove the legumes and leave the pastry to cool.
Soak the sheets of gelatine in cold water.
Break the chocolate into small pieces and heat them with the butter and the coffee. Remove from the heat, add the egg yolks and mix well.
Bring back to the heat and add the drained sheets of gelatine. Stir well until they dissolve and leave the cream to cool.
Beat the egg whites into stiff peaks, add the sugar and fold them into the already cold chocolate cream. Also beat the cream and pour it into the cream mixture, without stirring much so as to attain a marbled effect. Pour the mixture into the tart dish over the pastry and set aside in the refrigerator until set.

The wonderful chocolate flavour wrapped in the lightness of the puff pastry, indulge yourself...

COMIFRIO hopes you enjoy your meal!

Ingredients

1 pack of COMIFRIO Puff pastry
3 sheets gelatine
200 gr. chocolate bar
100 gr. butter
1 dl coffee
3 eggs
80 gr. sugar
2dl cream
butter and chocolate shavings

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