Step 1/8
- 100 g butter
- 50 g sugar
- 3 tbsp milk
- 150 g all-purpose flour
- salt
- oven
- standing mixer or hand mixer with dough hooks
Preheat the oven to 180°C/355°F. For the base, mix part of the cold, cubed butter, sugar, milk, and a pinch of salt together. Next, add flour and work into a smooth dough.
Step 2/8
- baking paper
- tart tin
- baking beans
- rolling pin
Roll the dough out thinly onto a work surface sprinkled with flour. Leaving an edge, lay into a tart tin (greased if necessary). Weigh down with baking paper and baking beans.
Step 3/8
Next, blind bake in a preheated oven at 180°C/355°F for approx. 12 - 15 min., until the base is golden.
Step 4/8
- 300 g couverture chocolate
- 150 g butter
- large bowl
- cutting board
- knife
Meanwhile, chop part of the dark couverture and put in a bowl with another part of soft butter.
Step 5/8
Bring part of the heavy cream to a boil and pour over couverture and butter. Let it sit for 1 - 2 min. and then beat with whisk until smooth.
Step 6/8
Add egg whites, eggs and a pinch of salt to the chocolate mixture and whisk. Pour the smooth mixture onto the baked base and bake the whole thing at 180°C/355°F for approx. 25 min. Leave to cool down to room temperature for approx 1 hour.
Step 7/8
- 120 g couverture chocolate
- 10 g butter
- 100 ml heavy cream
- large bowl
- whisk
- cutting board
- small sauce pan
- knife
For the ganache, chop remaining couverture and put in a bowl with remaining butter. Next, boil cream and pour over the couverture and butter. Allow to steep for 1 - 2 min. and then whisk until smooth.
Step 8/8
Spread the ganache over the cooled tart. Chill the tart for at least 1 hour before serving. Serve with a garnish of cream and fresh berries, as desired.
in Berlin