- Chocolate or vanilla crackers - 240 Grams
- Butter (melted) - 8 Art. spoons
- Sugar-sand - 0,5 Cups
- Salt - 1/4 Teaspoon
- Flour - 0.5 Glass
- Eggs - 4 pieces
- Half a lemon peel - 0.5 Pieces
- Cream Cheese - 225 Grams
- Brown sugar - 50 Grams
- Bitter chocolate - 220 Grams
- Cocoa powder - 90 grams
- Vanillin - - To taste
- egg whites - 7 Pieces (for cream)
- Sugar powder - 0,5 Cups
- A bag of vanilla sugar - 1 piece (for cream)
First we prepare the basis. To do this, crush the crackers in the food processor to the state of small crumbs. Mix the crumbs with melted butter, sugar and salt. Preheat the oven to 290 degrees. We beat 125 g of cream cheese with 0.5 cups of sugar, a glass of flour and lemon rind. Add vanilla, eggs and continue to whisk at low speed. Now put the mass in a greased with butter. Well we compact the mass. Bake 12-15 minutes in the oven. When the base is ready, we cool it well before filling it with fillings. Now let's deal with the filling. Melt the chocolate in a water bath. Mix the remaining 100 grams of cheese with sugar and vanilla. Whisk the whole mixture until smooth. Sugar can not be completely dissolved, but do not worry. Add the cocoa and mix again. Gradually pour the melted chocolate into the whipped cheese. Again, whisk the mass until smooth. Evenly we put the filling over the base and send it all to the refrigerator for the night. Before serving the tart on the table, prepare the cream. 7 egg whites with powdered sugar and vanilla sugar beat the mixer to the state of air foam. The cream should not be liquid. His readiness is easy to verify if you raise the corolla: if the cream drips, then it is not ready, if it keeps well on the corolla, like a cloud, then it's time to spread it on the tart. Bon Appetit!
Servings: 3