Chocolate Cinnamon Tart: A Perfect Blend of Rich Flavors
Moroccan desserts are a delightful fusion of Andalusian, Arabic, and French influences, offering a unique combination of flavors and techniques. Among these, the Chocolate Cinnamon Tart stands out as a luxurious treat that appeals to an international palate. With its crispy tart shell and rich, velvety chocolate filling infused with warm cinnamon, this dessert is both elegant and comforting.
If you're looking for a dessert that combines sophistication with simplicity, this tart is the perfect choice!
ngredients
For the Tart Crust
125g unsalted butter (at room temperature)
80g powdered sugar
¼ tsp salt
1 tsp vanilla extract
1 medium egg
30g almond flour
250g all-purpose flour
For the Chocolate Filling
150g dark chocolate (65% cocoa)
3 tbsp heavy cream (35% fat)
140g unsalted butter
4 eggs
50g unsweetened cocoa powder
120g light brown sugar
2 tbsp honey
1 tsp ground cinnamon
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Making the Tart Crust
1. In a large bowl, whisk together the butter, powdered sugar, salt, and vanilla extract until smooth and creamy.
2. Add the egg and mix until fully incorporated.
3. Gradually add the almond flour and all-purpose flour, then knead gently until a smooth dough forms.
4. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
5. Lightly flour your work surface and roll out the dough to a 3mm thickness.
6. Transfer the dough to a 23cm tart pan, trim any excess, and freeze for 15 minutes.
7. Preheat the oven to 160°C (320°F).
8. Bake the crust for 25 minutes until golden, then let it cool completely.
Preparing the Chocolate Filling
9. Fill a saucepan with one-third water and bring to a simmer over medium heat. Reduce to low heat.
10. Place a heatproof bowl over the saucepan (without touching the water), add butter and chocolate, and whisk until melted.
11. Stir in the heavy cream until well combined.
12. Sift in the cocoa powder and whisk until smooth.
13. In a separate bowl, whisk together the eggs, brown sugar, and honey until light and fluffy.
14. Gradually add the egg mixture to the chocolate mixture, stirring constantly over low heat for 2 minutes.
15. Remove from heat, add the ground cinnamon, and mix well.
16. Pour the filling into the tart crust and bake for another 10 minutes.
17. Let the tart cool completely before serving for a creamy, smooth texture.
Serving & Moroccan Flair
To enhance the Moroccan essence of this dessert, garnish it with toasted almonds or a dusting of powdered sugar and cinnamon.
Pair this tart with traditional Moroccan mint tea or Arabic coffee for a delightful contrast of flavors.
Tools & Equipment
Large mixing bowl
Hand or electric whisk
23cm (9-inch) tart pan
Parchment paper
Rolling pin
Sifter (for cocoa powder)
Saucepan & heatproof bowl (for double boiler method)
Pastry brush (optional)
Preparation Steps
