In a bowl, mix the egg and egg yolk with the sugar until the sugar has dissolved.
Add the sunflower oil, the level teaspoon of baking powder, and the flour gradually. Mix well and leave the dough crumbly.
In a small pot, mix the sugar with the potato starch. Gradually add the milk and place everything on the stove. Cook on low heat for a few minutes until the cream thickens.
Remove from heat and add the dark chocolate. Stir until the chocolate has melted and is well combined.
Cover the tart pan with a sheet of parchment paper. Spread half of the crumbly dough and press lightly to even it out.
Pour the chocolate cream and level it well. Cover with the other half of the crumbly dough and bake at 180°C for about 45 minutes.
When the tart is golden both on top and bottom, you can remove it from the oven.
Glass
Scale
Parchment paper
Bowl
Fork
Hand whisk
Spatula
Small pot
Tart pan
In the refrigerator
You can serve the crumbled tart with chocolate cream accompanied by a scoop of vanilla ice cream or a dusting of powdered sugar. Store leftovers in the refrigerator for up to 2 days.
Italia, Lombardia
| Energy (kcal) | 333.37 |
| Carbohydrates (g) | 42.14 |
| of which Sugars (g) | 24.57 |
| Fat (g) | 15.87 |
| of which Saturates (g) | 5.37 |
| Protein (g) | 7.46 |
| Fiber (g) | 1.43 |
| Sale (g) | 0.16 |
