Plazma & Chocolate Tart

This tart is my definition of comfort desert! You have crumble, you have rich bitter and sweet chocolate, and suddenly you can feel touch of salt on your tongue! I wouldn't ask for more. Happy weekend everyone. 
 
For the base:

• 1 pack grounded Plazma  (300 grams)
  
• 100 grams soft unsalted butter (room temperature)
  
• ½ teaspoon sea salt flakes
  
• 1/3 cup milk
  

For the Filling

• 100 grams dark chocolate (min. 70% cocoa solids)
  
• 2 + 1/2  tablespoons cornflour
  
• 1/2 cup full fat milk
  
• 500 millilitres double cream
  
• 50 grams cocoa 
  
• 2 teaspoons instant espresso powder (or strong instant coffee powder) (optional)
  
• 75 grams caster sugar
  
• 1 teaspoon vanilla extract
  
• ¾ teaspoon sea salt flakes
  

METHOD
You will need 1 x 23cm / 10 inch deep-sided (approx. 5cm / 2in deep), loose-bottomed flan tin.

FOR THE BASE

1. Mix all the ingredients together until the mixture starts to clump together. If you find it easier, you can melt the butter, then mix everything, along with the salt. 
   
2. Press into your tart tin and pat down on the bottom and up the sides of the tin with your hands or the back of a spoon, so that the base and sides are evenly lined and smooth. Put into the fridge to chill and harden for at least 1 hour
   
   FOR THE FILLING
   
3. Finely chop the chocolate. Put the cornflour into a cup and whisk in the milk until smooth.
   
4. Pour the cream into a heavy-based saucepan, then add the finely chopped chocolate, cocoa, espresso or instant coffee powder, sugar, vanilla paste or extract, and salt. Place over a medium to low heat and whisk gently until chocolate start to melt.
   
5. Off the heat, whisk in the cornflour and milk mixture until it, too, is smoothly incorporated, and put the pan back on a low heat. With a wooden spoon, keep stirring until the mixture thickens, which it will do around the 10-minute mark, but be prepared for it to take a few minutes more or less. Take the pan off the heat every so often, still stirring, so that everything melds together, without the cream coming to a boil. When ready, it should be thick enough to coat the back of a wooden spoon, and if you run your finger through it (across the back of the spoon) the line should stay.
   

 
Chill for 10 minutes before pouring and scrape the mixture into the biscuit-lined flan tin and put back in the fridge overnight.
 
Choped nuts on top (optional) 

Tart s Plazmom I Cokoladom

Spremite veceras za slatku nedjelju, za svoju dusu, za drage ljude. Kombinacija snova! Imate hrskavu koru, slatko - gorki okus cokolade, i ponegdje na jeziku osjetite zrno soli. Ja ne bih trazila vise od deserta. 

Za bazu vam je potrebno:

1 kutija mljevene plazme (od 300 do 330 grama)
100 grama neslanog putera (sobna temperatura) 
Pola kasicice soli 
1/3 solje mlijeka 

Za kremu: 

100 grama tamne cokolade (koristim onu s najmanje 70% kakaa)
1/2 solje punomasnog mlijeka 
2 + 1/2 kasike kukuruznog brasna (sitno mljevenog) 
50 grama kakaa
2 kasicice instant espessa ili jake crne kafe (po zelji)
500 mll vrhnja za slag 
70 grama secera u prahu
1 kasika arome vanilije 
3/4 kasicice soli

Proces:

Pripremite pleh za tart. Lagano ga nauljite. Ja koristim pleh srednje velicine s odvojivim dnom. Ako nadjete obavezno kupite, jer je nemjerljivo koristan za ovu vrstu kolaca. 

Sastojke za bazu sjedinite. Mozete rastopiti puter a potom ga dodati ostalim sastojcima. Prstima mrvite keks dok ne budete sigurni da se puter lijepo i ravnomijerno rasporedio. 

Istresite masu u pleh, prstima oblikujte da dobijete podlogu po uzoru na prilozenu fotografiju.
 


Ostavite u frizider najmanje 1 sat. 

Krema:

Izlomite cokoladu. Kukuruzno brasno rastvorite u pola solje mlijeka. Mijesajte dok ne dobijete glatku masu. 

Vrhnje za slag ulijte u serpu srednje velicine i stavite na srednje jaku vatru. Dodajte komadice cokolade, kakao, espresso, secer u prahu, aromu vanilije, so. Mijesajte lagano dok se cokolada ne pocne topiti. 

Sklonite s vatre i u sve dodajte smjesu od kukuruznog brasna i mlijeka. Zatim vratite na laganu vatru i mijesajte dok se krema ne pocne zgusnjavati. Trebat ce vam 10tak minuta. Mozda malo duze ili malo krace, ali mijesajte drvenom kasikom dok ne dobijete masu koja ce biti kremasta. 

Lagano rashladite prije nego kremu izlijete na tart podlogu. Vratite u frizider preko noci. Po zelji mozete ukrasiti lomljenim orasima. 

Izvadite iz frizidera 10tak minuta prije posluzivanja.

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