30 March, 2018
Decadent Chocolate Summer Berry Tart
Decadent Chocolate Summer Berry Tart
This beautiful rich silky smooth chocolate tart is lying on the bed of sweet crumbly chocolate short crust pasty and has hidden layer of berry jelly, which is slightly sour to cut through the richness of the fine chocolate. Absolutely delightful dessert which can be proudly presented after dinner to finish your meal.
FOR THE CHOCOLATE SHORTCRUST PASTRY
• 130g plain/all-purpose flour
• 45g ground almonds
• 25g Organic cocoa powder
• pinch sea salt
• 50g icing/powdered sugar
• 110g unsalted butter, chilled and diced
• 1 large egg beaten
• 1-2tbsp ice cold water
Hand Made Method
Place the flour, almonds, cocoa, butter, sugar and salt into a large, clean bowl.
Rub the butter into the flour mix with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.
Add the egg, 1tbsp water to the mixture. Using a cold knife, stir until the dough binds together. Add more cold water a table spoon at a time if the mixture is too dry.
Wrap the dough in cling film (plastic wrap) and chill for a 30 minutes.
Food Processor Method
If you have a food processor, it can speed up pastry making. I prefer to use a processor as the pulse avoids the over handling of the mixture which can result in hard, dry pastry—a common fault.
Place the flour, almonds, cocoa, sugar, salt and butter into the bowl of the processor.
Using only the pulse setting, pulse until the mixture resembles breadcrumbs. Avoid over mixing if you can.
Through the funnel on the top of the processor, slowly add the egg and water a little at a time until the mixture comes together in a ball.
Wrap the pastry in Clingfilm/plastic wrap and chill as above in the hand-made method.
When pastry is chilled, preheat the oven to 180C/350F/Gas Mark 4.
Roll out the shortcrust pastry until it is slightly larger than your chosen size loose-bottomed tart tin (Mine was 25cm diameter). Line it making sure you press down the corners and let some pastry over hang the edges of the tin.
Prick the pastry all over with a fork, and place back in the fridge for 15 minutes or so.
Now line the pastry case with greaseproof paper and fill it with rice or ceramic beans. Place in the oven and bake for 20 minutes.
Remove the greaseproof paper and rice or beans, then return the tart to the oven and bake for a further five minutes.
Take pasty out of the oven and trim the edges by cutting it off with serrated knife along the top edge of the tin. Leave to cool completely in the tin.
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FOR THE RASPBERRY JELLY
- 15g powdered gelatine
- 80ml cold water to bloom it in
- 200g fresh raspberries or blackberries or currants
- Maple or agave syrup to taste if needed
- Juice of lemon
- 100ml water
- 80g fresh strawberries or raspberries, chopped
Method
Pour 80ml of cold water and powdered gelatine in a small bowl and let it stay to bloom.
Prepare pastry ring (smaller in diameter than your tart tin) by lining it with cling film and set aside.
In the meantime, take medium size sauce pan and pour your berries, juice of lemon and water in it. Switch on the hob and simmer on a medium heat until berries will start to break down. You might want to squish them a bit with a fork or potato masher. Give it a taste, if too sour- add some maple or agave syrup. Strain the berries through fine sieve pressing them down to get all the juices out.
Pour back in the pan and reduce the heat to a minimum until the juice starts to simmer. Add bloomed gelatine and heat again stirring well till it melts. Take off the heat.
Chop the remaining berries and skater them on the bottom of lined ring and pour the gelatine over.
Place the jelly in the fridge to set until you get the next steps ready.
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FOR THE CHOCOLATE GANACH FILLING
- 300g good quality dark chocolate, chopped (at least 72% cocoa solids)
- 2 medium organic free range eggs
- 300ml whipping cream
- 100ml milk
- Pinch of sea salt
- 1tsp espresso powder (optional)
Method
In a bowl, lightly whisk the eggs together. In a medium saucepan, bring the cream and milk, salt and coffee (if using) just to the boil, then slowly pour onto the eggs, whisking as you do. It’s important that the cream and milk mixture is boiling hot when you add it to the eggs as this will partially cook them and help to set the mixture.
Now add the chocolate and stir together until melted and smooth.
Pour one third of the ganache on the bottom of your cooled pastry shell, using palette knife or back of the spoon spread it evenly.
Take jelly which been setting in the fridge, remove it from the mould and gently place in the middle of the tart on top of the ganache. Now pour the remaining chocolate mix over and nicely smooth the top. Pop the tart (still in the tin) in the fridge and let it set over night.
When ready to serve, remove it from the tin, place on the serving plate, top it with shaven chocolate and cacao nibs together with some berries.
Little tip: before cutting the tart, run the knife under hot water dry it and then slice. That how chocolate will be easier to cut.
