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Tart dark chocolate and berries

by Ada Parisi
11589 views 5 min read
Crostata al cioccolato fondente e frutti di bosco

Tart dark chocolate and berries. Gluttony squared? Here is the recipe for you: a tart soft-hearted dark chocolate and berries. This is a sweet amazing, I think a perfect recipe for Easter: out a chocolate shortbread, inside a dark heart, almost a mousse, and a rich berry seals. The recipe for this tart, from the book Patisserie and myself enriched with many berries, since we are now in the middle of spring, You'll love at first bite, If you are a dark chocolate fanatics. It seven, have a look at all my RECIPES WITH CHOCOLATE.

The dough contains some’ almond flour, so is friable and delicate, the mousse is a rich egg mixture, butter and chocolate and the result depends on your tastes and cooking times: 10 minutes for a result still creamy, some’ more for a soft, aerated. Is’ a dessert that, separate seal (the berries have to put them at the last moment on the sweet), You can prepare it in advance. In addition, It keeps for a long time and is perfect with a coffee in the afternoon or with some’ whipped cream or vanilla ice cream for dessert after the meal. Maybe you like to try it for Easter.

And obviously, if you want a sweet or savory inspiration for the Easter holidays and Easter Monday, have a look at all my EASTER RECIPES. And do not miss the VIDEO RECIPES DESSERTS stepping on my YouTube Channel. Have a good day!

Crostata al cioccolato fondente e frutti di bosco

TART FROM THE HEART SOFT CHOCOLATE AND BERRIES

Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )

Ingredients

Doses for a cake of about 22-24 centimeters in diameter, preferably in zip
FOR THE DOUGH:
110 grams powdered sugar
30 grams of ground almonds
150 grams of butter at room temperature
a pinch of fine salt
a whole egg at room temperature
1 teaspoon organic vanilla extract
225 grams of flour
20 grams of cocoa powder
FOR FILLING:
290 grams of dark chocolate 60%
200 grams of butter
2 whole eggs
2 egg yolks
60 grams of caster sugar
15 milliliters of brandy or rum
berries for garnish, to taste
Fresh Mint for garnish, to taste

Procedure

To prepare the tart with a soft heart chocolate and berries, you have to put in a large bowl the softened butter, icing sugar, salt and almond flour, then mix with an electric mixer or with a wooden spatula until the mixture is soft, creamy and smooth. Add one egg and continue working, by incorporating the second when the first is perfectly absorbed. Sift the flour and bitter cocoa together and incorporate them into the dough. Make a roll and wrap it in plastic wrap, then store it in the refrigerator for at least an hour or until it's well firm.

Preheat the oven to 170 degrees. Grease and flour a cake mold with hinge, spread the dough for the tart from the soft chocolate heart to a thickness of about half a centimeter and coat the bottom and edges of the cake bowl. Pierce the dough with a fork, cover with parchment paper and fill with a handful of beans and cook for 20 minutes, churn and leave the cake cool in the mold.

Raise oven temperature to 190 degrees. Prepare the filling for the pie soft heart chocolate: put in a saucepan coarsely chopped chocolate and butter in a double boiler and melt, stirring occasionally. Allow to cool the mixture. Break the eggs and put them in a bowl with the yolks, Add the sugar and beat with an electric mixer until the mixture fluffy, swollen and whitish (longer whip, better is the sweet). Merge to thread the melted chocolate with butter, stirring gently with a spatula so as not to do remove the eggs. Pour the cream on the basis of the tart, so it is well filled, then bake and cook for 10-12 minutes.

Remove from the oven the crust and make the cake cool to room temperature. Before serving, decorate the tart with a soft heart chocolate with berries, a few leaves of fresh mint and a dusting of powdered sugar. If you want, you can accompany this amazing dessert with a little whipped cream. Bon appétit!

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4 comments

Arianna December 5, 2016 - 23:18

Hi! Lovely cake, though I have two doubts. I would like to know if 2uova are used for the filling rates + 2 egg yolks or whole eggs.. and then I would like to know also how to bake the base.. in the picture I see that the cake is closed, While the recipe is written only to cover the zipper.. How do I cook the upper disk? Thanks!

Reply
Ada Parisi December 5, 2016 - 23:34

Hi Ariane, Welcome to my blog and thanks! Then, 2 whole eggs and 2 yolks of the filling are and you have to mount them all with sugar as written in the recipe. You have to be coated with cocoa shortcrust pastry the cake Pan, bottom and side. Use a cake pan low from tarts. If you have any other questions I'm always here. A warm greeting, ADA

Reply
Maria Teresa April 1, 2016 - 10:51

Hi
I wanted to know for the pastry in the ingredients is written 1 egg then in the description speaks of insert L’ egg and add the second after the first is incorporated. Perhaps there is an error.
Thanks

Reply
Ada Parisi April 1, 2016 - 11:55

Maria Teresa certain, It is an error. The egg is one, as written in doses. Thanks for letting me know. See you soon, ADA

Reply

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