Very tasty summer cake. In this recipe, chocolate goes well with peppermint pan and red currants - it is difficult to resist the appearance of the dessert.
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You will need
- For the basics:
- - 180 g flour;
- - 100 g of cold butter;
- - 50 g of sugar;
- - 20 g of cocoa;
- - 1 egg;
- - 2 tbsp. tablespoons of ice water.
- For panna cats:
- - 4 cups of fat cream;
- - 100 g of dark chocolate;
- - 3 tbsp. tablespoons of sugar;
- - 12 sprigs of mint;
- - 1 tbsp. a spoonful of gelatin;
- - 1 cup fat-free yogurt;
- - 1/2 cup cold water;
- - 1/2 teaspoon of salt.
- Red currants for decoration.
Instruction manual
1
Put flour with cocoa powder, sugar and chopped butter in the bowl of the combine. Chop to a crumb, add an egg with water, knead until a lump of dough is formed. Wrap the finished dough in a film, remove for 20 minutes to cool in the refrigerator.
2
Mix cream, mint, sugar, salt in a small saucepan, bring to a boil, leave to cool for half an hour.
3
Take out the dough, sprinkle flour on the table, roll the dough on it to a thickness of 6 mm. Put the dough in the form, trim the edges, remove for 15 minutes in the cold. Now put baking paper on top of the dough, on top - beans or a special load, bake for 20 minutes at 200 degrees. Remove the load and paper, bake another 10 minutes, cool.
4
Melt the dark chocolate, using a culinary brush, cover the base for the tart with chocolate, cool in the refrigerator for 10 minutes. Soak gelatin in cold water and let it swell.
5
Remove the mint from the milk mixture, bring the mixture to a boil, dissolve the gelatin in it, remove from the stove and add yogurt, mix. Pour the milk-yoghurt mixture into the base for the tart, leave it for 4 hours in the refrigerator, and preferably all night.
6
Pull the finished tart from the mold, garnish with red currants and sprigs of fresh mint. Chocolate tart with peppermint pan cat and currants in front of you - serve dessert to the table!