Chocolate Tart without Bottom

For the chocolate tart without a base, first grease a tart pan (or several tartelette dishes) and dust with flour. Preheat the oven to 130 °C hot air.

Coarsely chop the chocolate and melt it with the butter over a water bath.

Separate the eggs and beat the egg yolks with half of the granulated sugar and the vanilla sugar until foamy. When the chocolate has cooled a little, mix with the yolk mixture.

Whip the egg yolks with the remaining sugar and the salt until stiff. Fold in carefully.

Pour the batter into the tart pan and put the chocolate tart without the bottom in the oven for about an hour.

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