I'm not really the chocolate type. Well, I like chocolate, but I'd always give salty things priority. For example, I prefer salty popcorn to sweet popcorn, for which I have to listen to people every time telling me how it can be done. Salty popcorn is great, but that's not the point. It's about this incredibly delicious chocolate tart with cardamom and a cream of cream cheese, pistachios and a hint of rose water.
Chocolate and cardamom: the dream team!
With chocolate, it's always the same for me: once I've started, no chocolate bar usually survives the next half hour. So I'm really glad that I don't usually have a craving for it. So I can also safely devote myself to making this chocolate tart.
I am always very happy when I am asked about the combination of chocolate and cardamom. It goes together just as well as salt and caramel or Bonnie and Clyde. The tangy cardamom harmonises so incredibly well with the dark chocolate that I'm really wondering why there isn't a Ritter Sport version of it yet.
Full of chocolate, but completely without flour
A whole 200 grams of dark chocolate go into this tart. That's two bars. Instead of flour, there are just 30 grams of ground hazelnuts. Then there is a good portion of butter, sugar and eggs. That's really all there is to it. The hearts of all those who don't like gluten will beat faster. By the way, separate the eggs and beat the whites until firm. This makes the chocolate tart even fluffier.
Pistachios and cream cheese: A creamy love story
The cream made from ground pistachios and cream cheese is really quick to make. Simply mix all the ingredients together and your topping is ready. Pistachios and cream cheese go really well together anyway. By the way, I decided to go easy on the sweetness because the tart is such a sweet chocolate bomb in itself. Instead of the sweetness, I added a tiny hint of rose water to the cream.
All together, it becomes an unparalleled aromatic spectacle in the mouth. And depending on whether and what kind of fruit you would like to use for garnish, you can add a fine acidity to the whole thing. I chose persimmon, fig and pomegranate. Either way: I'm sure you'll love the chocolate tart with cardamom.
Recipe for Chocolate Tart with Cardamom & Pistachio Cream Cheese Cream
For the chocolate tart
For the cream
- 250 g Cream cheese
- 20 g Powdered sugar
- 1,5 TSP Rose water
- 25 g Pistachios ground
- 1 Fig
- 1/2 Persimmon/Sharon fruit
- Pomegranate seeds
- Chopped pistachios
- Preheat the oven to 180 °C convection oven.
- Line the springform pan base with baking paper.
- Melt the chocolate with the butter over a bain-marie and mix together.
- Separate the eggs.
- Beat the egg whites with a pinch of salt until stiff.
- Beat the egg yolks with the sugar, cardamom and cinnamon until creamy.
- Slowly mix the melted chocolate-butter mixture and ground hazelnuts with the egg yolk to form a batter.
- Fold the stiff egg whites into the batter.
- Pour the batter into the springform pan and bake in the preheated oven for approx. 25 minutes.
- Leave the baked chocolate tart to cool on a cooling rack.
Pistachio cream cheese
- Mix the cream cheese with the rose water, icing sugar and ground pistachios to a cream. You can grind the pistachios yourself with a blender if you can't find ground pistachios in the supermarket.
- Spread the cream over the tart and garnish with fruit and a little icing sugar if desired.