Ingredients For the pastry
- 200 g flour 00
- 120 g soft salted butter
- 20 g almond flour
- 20 g sugar
- 10 g bitter cocoa
- 1 pc egg
Ingredients For the mou cream
Ingredients to complere
For the cocoa tart recipe with «mou cream and popcorn, mix the flour with the sugar
and cocoa, then knead with soft butter until the mixture is sandy, then incorporate the egg
and form a loaf; wrap it in baking paper and put it in the fridge for 1 hour. Roll out the pastry to 3-4 mm thick and use it to line a mold with a movable bottom (ø 18-20 cm). Line the pastry bottom with baking paper, cover it with dried pulses and bake at 180 ° C for 20 minutes (cooking in white); remove from the oven, remove the baking paper with the vegetables and bake for another 5 minutes. Take out the shell of pastry and let it cool completely.
FOR THE "MOU" CREAM: Heat 150 g of cream. Melt 200 g of sugar with 50 g of water in a casserole with fairly high edges, until you have obtained a golden caramel; then pour the cream that you have warmed, being very careful because it will develop a tumultuous boiling; mix well to make the mixture homogeneous and smooth. Remove it from the heat, let it cool, then add the butter, continuing to stir. Stuff the pastry shell with half of the cream "mou" and let it cool completely.
Partially stir 150 g of cream, add it to the rest of the «mou cream and fill it with the tart; put it in the fridge to cool for 2 hours. Complete with the popcorn just before serving and decorate to taste with caramel threads.
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