Do you want to make a sweet as good as those seen on TV? With Ernst Knam's tart recipe it is possible. A recipe reserved for chocolate lovers, which here is the protagonist to the nth degree: a shell of dark cocoa pastry which contains a soft chocolatey heart, prepared with custard and Ganache Chocolate. A true classic that will captivate the most demanding guests and that will make children go crazy too.

Below is the recipe of the master, to be followed scrupulously to obtain a flawless result. Because, as we know, precision is fundamental in confectionery.

The chocolate tart by Ernst Knam: the single portion recipe

Chocolate shortbread

150 g butter
150 g caster sugar
1 large egg
1 g vanilla
6 g baking powder
270 g flour 00
30 g cocoa powder
1 pinch of salt

Work well, by hand, possibly with the help of a spatula, the butter cut into pieces together with the sugar, then add the egg, salt and a pinch of vanilla and knead well, until you obtain a homogeneous mixture.
Add the yeast and flour, sieved together, and work well until they form a homogeneous and compact mixture.
Form a ball, wrap it in plastic wrap and let it rest in the refrigerator for about 2 hours before using it.
Roll out the pastry at 2 mm and line 8 molds of 7 cm diameter in silicone or aluminum.

Custard

250 ml whole milk
5 g Tahiti vanilla
75 g egg yolks
50 g granulated sugar
15 g cornstarch
8 g rice starch

Pour the milk into a saucepan, add the pulp of the Tahiti vanilla bean cut in half lengthwise, stir and place on the stove to heat.
Meanwhile, place the lightly beaten egg yolks in a large bowl and add the sieved powders while still working.
When the milk boils, mix the mixture with a little warm milk and knead it with a whisk. Then pour everything into the remaining warm milk
Cook for about 3 minutes, continuing to mix well with the whisk to prevent lumps from forming.

Ganache Chocolate

170 ml fresh cream
230 g dark chocolate 60%

Bring the cream to the boil in a saucepan and pour in the chopped chocolate or pastilles, mix with a whisk until the ganache is completely emulsified.

Chocolate cream

400 g pastry cream
400 g ganache cream

With a whisk mix the custard with the chocolate ganache to obtain a smooth cream.

Pie assembly

Place the chocolate custard on the bottom of the pastry. Decorate each portion with strips of pastry and cook the cake at about 170 ° C for about 40 minutes.

Events not to be missed

Anyone wishing to see the beloved protagonist of programs like Bake Off Italia at work can participate in the Knam Chocolate Experience, an event that will take place from November 28th to December 1st in the brand new N10 Milan between different activities: breakfasts, brunches, dinners, and especially show cooking, during which the chef will prepare his own tart with a special chocolate, the Frau Knam Señorita 72%, of which the chef has followed the supply chain from Peru and of which he is the sole importer in Italy. And from Peru will come the guest of exception of the event, the chef Mitsuharu Tsumura, of the Maido restaurant in Lima, tenth in the ranking of the 50 Best and first in Latin America.
Moreover, the choice of the right chocolate is fundamental for chef Knam, who also recommends "punching (even with a fork) the pastry at the base, so as to transpire the heat so that the cream cooks better".