Step 1

Preheat the oven to 190 °C. For the shortcrust pastry, knead all ingredients with the dough hook of the mixer or your hands to a smooth pastry and refrigerate for at least 2 hours. Then grease the tart pan with butter or line with baking paper. Roll out the dough and place it in the mold.

Step 2

With the overhanging dough, strengthen the edges and stab several times with a fork. In addition, cut a sheet of baking paper to the size of the mold, place it on the dough and fill it with the hazelnuts. Bake the tart like this for about 10 minutes until golden brown. After the baking time, remove the baking paper with the hazelnuts and let the dough cool down.

Step 3

FOR THE DARK FILLING:

Chop the dark couverture into fine pieces. Put half of the cream with Zott Monte in a pot and boil it. Then slowly whisk in the chopped couverture and let it melt until a homogeneous mass is formed.

FOR THE LIGHT FILLING:

Chop white couverture into fine pieces. Bring the remaining cream to the boil with Zott Monte White/Milk Cream in a saucepan. Then slowly stir in the chopped couverture with a whisk and allow to melt until a homogeneous mass is formed.

Step 4

First pour the dark filling into the cooled shortcrust pastry base. After it has thickened a bit, cover with the light filling.

Step 5

Now lightly mix both fillings together with a knife to create a marbled texture. Let the Monte tart cool for a few hours or overnight in the refrigerator so that the filling becomes firm.

Before serving, decorate with a few fresh strawberries and crunchy hazelnuts. Then nothing stands in the way of irresistible Monte enjoyment!