Ingredients
Pastry
- 220 grams (7.76 ounces) butter, at room temperature
- 4 grams (0.14 ounces) salt
- 150 grams (5.29 ounces) powdered sugar
- 55 grams (1.94 ounces) almond flour
- 100 grams (3.53 ounces) eggs, at room temperature
- 390 grams (13.76 ounces) flour
- 30 grams (1.06 ounces) high-quality cocoa
Berry Jelly
- 200 grams (7.05 ounces) raspberry/currant puree, strained
- 50 grams (1.76 ounces) sugar
- 4 grams (0.14 ounces) agar
Ganache
- 120 grams (4.23 ounces) berry puree, strained
- 120 grams (4.23 ounces) bitter chocolate (70%)
- 100 grams (3.53 ounces) cream (33%)
- 35 grams (1.23 ounces) butter, at room temperature
- 35 grams (1.23 ounces) invert sugar or light honey
Whipped Ganache
- 200 grams (7.05 ounces) bitter chocolate
- 400 milliliters (1.69 cups) cream (33%)
- 15 grams (0.53 ounces) invert sugar or light honey
Equipment
- Mixing Bowls
Essential for combining your ingredients; ensure you have a variety of sizes for different components.
- Whisk
Useful for mixing ingredients smoothly, especially for avoiding lumps in your ganache.
- Rolling Pin
Helps to evenly roll out your chocolate tart shell dough; opt for a non-stick one if possible.
- Tart Mold
Choose a high-quality tart mold with removable bottoms to easily release your perfectly baked shell.
- Hand Blender
Excellent for making a smooth ganache with no air bubbles; a key step for a glossy finish.
- Pastry Bag and Nozzle
Necessary for piping the whipped ganache; use a round nozzle or get creative with different shapes!
Instructions
Step 1
Step 2
Step 3
Step 4
Servings
When it comes to serving this delightful chocolate berry pastry, presentation is everything! 🍓
One idea is to dust the tart lightly with powdered sugar and add a few fresh berries on top for an extra pop of color and flavor. If you're feeling fancy, a drizzle of white chocolate can add an elegant touch. Alternatively, serve each slice with a scoop of vanilla ice cream or a dollop of whipped cream on the side. 🍦
Feeling a bit adventurous? Pair your tart with a glass of dessert wine, such as a rich port or a sparkling Moscato. The sweetness of the wine perfectly complements the tart flavors of the berries and the richness of the chocolate. 🍷
For a cozy, casual vibe, serve with a warm cup of coffee or hot cocoa for a perfect afternoon treat with friends or family. Nothing says comfort like chocolate and coffee! ☕
Variations
Want to make this recipe gluten-free? Simply swap the regular flour for an equal amount of a 1:1 gluten-free baking blend. Voilà, your pastry is now gluten-free! 🌾❌
To make it vegan, replace the butter with a plant-based alternative and the cream with coconut cream or another dairy-free option. Instead of eggs, use a flaxseed meal mixed with water (1 tablespoon flaxseed meal + 3 tablespoons water = 1 egg). Finally, ensure your chocolate is dairy-free. You've just created a vegan version of this decadent treat! 🌱✨
Faq
- How do I prevent my tart shell from cracking?
Make sure your dough is evenly rolled out and not too thin; also, chill the dough before baking to help maintain its shape.
- What's the best way to ensure my ganache sets properly?
Ensure the mixing of ganache is done at a low speed to avoid air bubbles and allow enough time for cooling and setting in the fridge.
- How can I ensure my whipped ganache holds its shape?
Chill the mixture overnight and whip just before use. Don’t over-whip as it can cause the ganache to become grainy.
- Can I use milk chocolate instead of bitter chocolate?
Yes, but it will result in a sweeter ganache and may require adjustments to maintain the balance of flavors.
- Is it okay to use a hand whisk instead of a hand blender?
While possible, a hand blender is preferred for achieving a smooth, bubble-free ganache.
- Can I prepare the tart shell in advance?
Absolutely, the tart shell can be baked and stored in an airtight container for up to two days before assembling the final dessert.