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\n ![\"Schokoladentarte](\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\")
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![\"Schokoladentarte](\"https:\/\/bistrobadia.de\/wp-content\/uploads\/2020\/10\/Schokoladentarte-mit-Kardamom-1024x683.jpg\")
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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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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