This Christamas tart has a shell of cacoa shortcrust pastry and tasty filling of chocolate ganache and apricot jam.


Ingredients for the cocoa shortcrust pastry:

- 225g flour 00

- 25g bitter cocoa

- 100g  butter

- 100g sugar

- 1 egg

- 1 sachet of vanilla

- 1/2 sachet of yeast


For the filling:

- 1 jar of "Più Frutta Light" apricot jam

- 100g bitter chocolate

- 100 ml fresh cream


Ingredient for the white shortcrust pastry:

- 150g flour

- 75g sugar

- 65g butter

- 1 egg

- 1 sachet of vanilla


For garnish:

- icing sugar qb



For the fist prepare the two kind of shortcrust pastry. Store them in fridge and them spread the black one into a cake-tin.

Stuff with the apricot jam and cook in a pre-heated oven to 180°C for about 30/35 minutes.  Spred the white shortcrust pastry and using a specific mold and cook in a pre-heated oven to 180°C for about 15/20 minutes.

In the meantimes prepare the ganache: in a saucepan boil the fresh cream, then add the bitter chocolate and mix all using a whip.  Pour the ganache into the tart and let it solidify. Decore with the little tree.