Soft tart with chocolate and berries

Too few ratings

Difficulty

Medium 👍
20
min.
Preparation
30
min.
Baking
20
min.
Resting

Ingredients

Pieces:-8+
120 g Dark chocolate
120 g butter
95 g sugar
3 g active dry yeast
155 g eggs
100 g flour
250 g milk chocolate
200 ml Fresh liquid cream
600 g mixed berries

Utensils

  • saucepan
  • 3 cooking spoons
  • 2 bowls
  • 2 hand mixers with beaters
  • pie dish
  • whisk
  • knife
  • Step 1/7

    To prepare the soft chocolate tart, put the butter out of the refrigerator and make sure it is soft before starting the preparation. At this point chop the dark chocolate, place it in a bowl and melt it in a bain-marie, then add the butter into cubes and mix vigorously so as to completely mix the butter together with the chocolate.
    • 120 g Dark chocolate
    • 120 g butter
    • saucepan
    • cooking spoon

    To prepare the soft chocolate tart, put the butter out of the refrigerator and make sure it is soft before starting the preparation. At this point chop the dark chocolate, place it in a bowl and melt it in a bain-marie, then add the butter into cubes and mix vigorously so as to completely mix the butter together with the chocolate.

  • Step 2/7

    Set the chocolate aside and whip the eggs by adding the sugar a little at a time. It will take about 10 minutes to get a clear, puffy mixture.
    • 95 g active dry yeast
    • 155 g eggs
    • bowl
    • hand mixer with beaters

    Set the chocolate aside and whip the eggs by adding the sugar a little at a time. It will take about 10 minutes to get a clear, puffy mixture.

  • Step 3/7

    At this point also add the chocolate and butter mixture, continue to work everything at medium speed. Then sift the flour directly into the bowl together with the yeast and also incorporate these with the electric whisk.
    • 100 g flour
    • 3 g active dry yeast
    • hand mixer with beaters

    At this point also add the chocolate and butter mixture, continue to work everything at medium speed. Then sift the flour directly into the bowl together with the yeast and also incorporate these with the electric whisk.

  • Step 4/7

    As soon as you have obtained a uniform mixture, transfer it to the tart mold of 28 cm on the surface and 24 cm at the base, previously buttered and floured. Level the surface and bake in a preheated static oven at 180 ° for 30 minutes.
    • cooking spoon

    As soon as you have obtained a uniform mixture, transfer it to the tart mold of 28 cm on the surface and 24 cm at the base, previously buttered and floured. Level the surface and bake in a preheated static oven at 180 ° for 30 minutes.

  • Step 5/7

    Once the cake is cooked (always do the toothpick test) take it out of the oven, let it cool and turn it upside down on a serving dish. Gently lift the mold, let it cool and in the meantime prepare the ganache cream.
    • pie dish

    Once the cake is cooked (always do the toothpick test) take it out of the oven, let it cool and turn it upside down on a serving dish. Gently lift the mold, let it cool and in the meantime prepare the ganache cream.

  • Step 6/7

    Pour the cream into a saucepan and heat it until it just comes to a boil. Meanwhile, finely chop the milk chocolate and transfer it to a bowl. As soon as the cream is hot, pour a little into the chocolate and mix. Gradually add the remaining cream and continue to mix gently until the mixture is smooth, but without incorporating air. Let it cool for a few minutes until the ganache has thickened.
    • 250 g milk chocolate
    • 200 ml Fresh liquid cream
    • whisk
    • bowl
    • knife

    Pour the cream into a saucepan and heat it until it just comes to a boil. Meanwhile, finely chop the milk chocolate and transfer it to a bowl. As soon as the cream is hot, pour a little into the chocolate and mix. Gradually add the remaining cream and continue to mix gently until the mixture is smooth, but without incorporating air. Let it cool for a few minutes until the ganache has thickened.

  • Step 7/7

    Transfer the ganache into the cavity of the cake and spread it over the entire surface. Leave the cake to harden in the refrigerator until the ganache has solidified, only then can you decorate with berries and serve your soft chocolate tart.
    • 600 g mixed berries
    • cooking spoon

    Transfer the ganache into the cavity of the cake and spread it over the entire surface. Leave the cake to harden in the refrigerator until the ganache has solidified, only then can you decorate with berries and serve your soft chocolate tart.

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