Three Chocolate Tart

We will prepare a delicious tart together, based on a crust that we can make at home or, for those who prefer, we can buy it ready-made. Using a 26 cm detachable cake pan, we will ensure that the tart will have a perfect shape.

The first step in this recipe is to prepare our ingredients. We will mix the milk with the cream, dividing the mixture into three equal parts of 500 ml each. In a bowl, we will soak a few sheets of gelatin to activate them before use. We then prepare a double-bottomed pot where we will put 500 ml of the milk and cream mixture, adding broken dark chocolate and two tablespoons of sugar. We stir constantly until the chocolate starts to melt and the mixture begins to simmer. Here, we will add one sheet of gelatin, mixing well, and let it boil for one minute.

After obtaining a homogeneous mixture, we will carefully pour it into the pan over the crust and let it cool in the fridge to set. In the meantime, we will dedicate ourselves to the next layer. We will repeat the process with 500 ml of the milk and cream mixture, this time using milk chocolate and the two tablespoons of sugar. We stir over heat, being careful not to let the mixture boil too hard, then add the gelatin and, after a minute, remove it from the heat.

It is important to pour this mixture over the dark chocolate layer before it cools too much. An essential trick is to check with your finger; the mixture should be sticky but not hot. If the dark chocolate layer has cooled too much, the two layers will not stick properly. After adding this layer, we put the tart back in the fridge.

The last step is to prepare the white chocolate layer. We again use 500 ml of milk and the two tablespoons of sugar, stirring over heat until the white chocolate melts. After adding the gelatin and letting it boil for a minute, we ensure that the mixture is also sticky before pouring it over the milk chocolate layer.

Once we finish all the layers, the tart will need about 12 hours of cooling in the fridge; I recommend leaving it overnight to set perfectly. Once we remove the pan, the tart will be ready to serve and can be decorated with grated chocolate, chocolate balls, or left simple to highlight the beauty of its layers. This tart is not just a refined dessert but also a true pleasure for the taste buds, perfect for special occasions or to impress guests.

 Ingredients: 150g dark chocolate, 150g milk chocolate, 150g white chocolate, 6 tablespoons of sugar, 3 sheets of gelatin, 1 liter of liquid cream 35% fat, 500ml milk. Base: 3 eggs, 3 tablespoons of sugar, 3 tablespoons of flour, baking powder, grated zest of one orange.

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