Chocolate tartlets with berries

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

Instructions

Step 1

1. Prepare the Chocolate Tart Shell: Ensure your butter and eggs are at room temperature for easier mixing. Combine the butter and powdered sugar in a bowl until smooth. Add the almond flour, eggs, and salt, and mix until incorporated. Gradually add the flour and cocoa powder, mixing until a dough forms. Chill the dough for 30 minutes. Chilling the dough makes it easier to roll out and helps it keep its shape during baking. Roll out the dough and place it into a tart pan. Bake at 350°F (175°C) for 15-20 minutes or until firm. Cool completely and remove from the mold. Cover the shell with melted dark chocolate and let it harden.

Step 2

2. Make the Berry Jelly: Strain the berry puree to remove seeds for a smoother texture. Mix 40 grams (1.4 ounces) of sugar with the strained berry puree. In a separate bowl, mix the remaining 10 grams (0.35 ounces) of sugar with the agar. Heat the berry puree and sugar mixture to 140°F (60°C), then add the sugar and agar mixture. Cook for 2-3 minutes, stirring constantly. Remove from heat and immediately pour into the chocolate tart shell. Refrigerate for 20-30 minutes to harden.

Step 3

3. Prepare the Ganache: Chop the chocolate finely for quicker melting. Heat the cream and invert sugar (or honey) almost to a boil. Pour over the chopped chocolate and stir until smooth. Add the butter and mix well. Finally, add the berry puree and blend with a hand blender at low speed to avoid bubbles. Pour into the tart shell and shake it gently to flatten the surface. Let it harden for several hours.

Step 4

4. Make the Whipped Ganache: Heat half of the cream with the sugar until almost boiling, then pour over the chopped chocolate. Stir until smooth. Add the remaining cream and mix well. Cover with plastic wrap, making sure it touches the surface of the mixture, and refrigerate overnight. Before use, whip the ganache with a mixer at medium speed until it forms stable peaks. Do not overmix as it can cause the ganache to separate. Pipe through a pastry bag with a nozzle of your choice.

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! ☕

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!

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.