With this recipe we transform the famous American biscuits with chocolate chips into a soft cake with hazelnut heart
Do you know i American Cookies? Those round butter cookies, crunchy on the outside and soft in the center with lots of chocolate chips?
Well, now imagine a huge biscuit like these, filled with hazelnut cream.
Practically a tart made with the same mixture as an American cookie.
Here is a dessert to which you can hardly say no. A treat for adults and children.
A biscuit that becomes tart
There cookie tart it is easy to prepare because the dough is more or less that of a simple one shortcrust.
You can make it white with chocolate drops, or with cocoa, and you can stuff it with hazelnut cream or even with a pistachio or almond cream.
The cookie tart recipe
First prepare the dough by mixing in a planetary or by hand 300 g of 00 flour, a teaspoon of yeast, 120 g of sugar and 120 g of cold butter.
Then add 2 eggs and 50 g of dark chocolate chips.
Make a smooth and homogeneous ball and wrap it in plastic wrap to let it rest in the refrigerator for at least 30 minutes.
Then divide the dough into two parts and roll them out with a rolling pin.
Cover one side with a round mold of 23 cm of buttered and floured diameter or a square mold 20 for 20.
Fill the base with plenty hazelnut cream and cover with the rest.
Close the ends well and bake at 180 degrees for 20 minutes at most.
The tart should remain soft, just like American cookies, so even if it seems little cooked on the surface, don't go beyond 20 minutes.
Allow it to cool well before serving decorated with icing sugar.
Cocoa version
We have said that the shortcrust of this tart can be white or even cocoa.
If you want it completely black, replace 50 g of flour with 50 of bitter cocoa and obviously also in this version keep the drops that can become white chocolate for the occasion.
Browse the tutorial for some preparation tips and more variation!
This recipe has already been read 251 times!