Cherry, raspberry, and chocolate tart

Cherry, Raspberry, and Chocolate Tart For this weekend's dessert, I wanted something fruity but without cream. I chose a delicate tart filled with cherry and raspberry jelly, then added some dark chocolate. The prepared dough yielded one large tart and several mini tarts. The fruits have a sweet-tart flavor, the chocolate adds a slightly bitter note, and the tender crust binds everything together nicely. It's a simple recipe with common ingredients. The jelly is prepared while the dough chills, and the tarts are assembled without complicated steps. Quick Info Preparation time: approximately 1 hour and 15 minutes, not including the chilling time for the tarts and jelly Dough chilling time: 1 hour Baking time: 30 minutes Baking temperature: 180 degrees Celsius Servings: one large tart and several mini tarts; the exact number depends on the size of the molds Difficulty: easy to medium Recipe type: fruit dessert, suitable for weekends or family meals Ingredients For the tart crust 600 g flour 200 g butter 4 egg yolks 4-5 tablespoons sour cream 100 g sugar 1 teaspoon baking soda, activated with lemon juice Vanilla Lemon zest Salt For the fruit jelly One jar of pitted cherries in syrup The syrup from the cherries, plus an additional 200 ml of cherry syrup 200 g raspberries 2 tablespoons cornstarch For the chocolate topping 200 g dark chocolate 100 ml liquid cream Cherries for decoration Instructions 1. Prepare the tart dough Place the flour in a bowl and mix it with sugar, salt, vanilla, lemon zest, and the baking soda activated with lemon juice. Add the butter and egg yolks, and start kneading. Gradually add the sour cream at the end. The amount can vary between 4 and 5 tablespoons, depending on how the dough comes together. You should achieve a dough that is easy to shape, neither too hard nor too soft. Do not knead the dough more than necessary. When the ingredients have combined and the dough can be gathered into a ball, it is ready. Cover it and place it in the refrigerator for an hour. 2. Prepare the fruit jelly In a pot, combine the cherries, raspberries, and the syrup from the cherries, along with an additional 200 ml of cherry syrup. Separately, dissolve the cornstarch in a little syrup. Mix well to avoid lumps, then pour it over the fruits and the remaining syrup. Place the pot on the heat and stir continuously until the mixture thickens. Do not leave the jelly unattended, as the cornstarch can stick quickly to the bottom of the pot if not stirred. Once it thickens, remove the pot from the heat and let the jelly cool. It is important that it is cold before being placed over the dough. 3. Prepare the molds After the dough has chilled for an hour, divide it for a larger tart pan and the small tart molds. Roll out and fit the dough into the molds. Keep some pieces of dough for the lattice of the large tart. Spread the cold fruit jelly over the prepared crusts. For the large tart, arrange strips of dough on top to form a lattice. Do not add extra dough to the mini tarts, as they will be covered later with chocolate. 4. Bake the tarts Place the molds in the preheated oven at 180 degrees Celsius. Bake the tarts for about 30 minutes. When the crust is baked, remove the molds from the oven and let the tarts cool. Do not pour the chocolate over them while they are hot, as the topping may soften and not set properly. 5. Prepare the chocolate topping Break the dark chocolate into pieces and melt it in a double boiler with the liquid cream. Stir until you achieve a smooth mixture. Pour the chocolate over the completely cooled tarts. For the large tart, the chocolate will sit on the lattice, while for the mini tarts, it can be spread directly over the fruit jelly. Decorate with cherries. Let the topping set before serving. Why I make this recipe often I love it because it uses a simple dough and can be divided into multiple forms. If I prepare too much dough, I don’t have to make just one large tart: I can also use it for mini tarts. The combination of cherries, raspberries, and chocolate is balanced. The fruits provide acidity, while the dark chocolate tones down the sweetness. Additionally, the jelly can be made in advance and left to cool while the dough chills in the refrigerator. Tips Add the sour cream gradually. Depending on the dough's consistency, 4 tablespoons may be enough, or you might need a fifth. The jelly must be cooled before assembly. If it is warm, it can soften the dough and make it harder to work with the tarts. The cornstarch should be dissolved in syrup before being added to the pot. This way, it incorporates more easily and prevents lumps from forming. Stir the jelly continuously while it is on the heat. When it starts to thicken, the texture changes quite quickly. The chocolate topping should only be added after the tarts have cooled. For an even layer, distribute the chocolate gradually, rather than pouring all at once in one spot. Substitutions The cherries used are those preserved in a jar for desserts, along with their syrup. The recipe does not indicate an exact replacement for these, as the syrup is also used in preparing the jelly. Cherries are used for decoration, but they can be omitted if not available. They serve a decorative purpose and do not change the structure of the tart. Vanilla and lemon zest are kept for flavoring the dough, but no exact quantities are specified in the original recipe. Variations You can make just one large tart using all the dough and forming the lattice on top. Alternatively, you can use the dough for several mini tarts, as described in the original recipe. For a similar presentation, leave the mini tarts without lattice and cover them, after baking and cooling, with the chocolate topping. If you prefer more visible fruit, you can apply a thinner layer of chocolate. The recipe calls for 200 g of chocolate and 100 ml of liquid cream, which is used for the tart toppings. Serving Ideas The tarts should be served after they have completely cooled and the chocolate has set. Mini tarts are suitable for individual servings, while the large tart can be sliced and served at the table. The cherries on top complete the decoration and maintain the fruit theme of the dessert. No additional toppings are needed, as the tart already has a crust, fruit jelly, and chocolate topping. Frequently Asked Questions Can I use the jelly while it is still hot? It is not recommended. Let it cool before placing it over the dough. Hot jelly can soften the crust and make even baking difficult. Is it mandatory to use all 5 tablespoons of sour cream? No. The sour cream is added gradually until the dough becomes easy to shape. The recipe indicates 4-5 tablespoons, so the exact amount depends on the dough's consistency. How long do the tarts bake? The tarts bake at 180 degrees Celsius for about 30 minutes. Since the size of the molds may vary, keep an eye on the crust, especially if the mini tarts are much smaller than the large tart. When do I add the chocolate? The chocolate is melted with the liquid cream in a double boiler and poured over the cooled tarts. For the large tart, the topping sits over the lattice, while for the mini tarts, it is placed directly over the fruit jelly. Can I make only mini tarts? Yes. The dough can be divided among several small molds. In this version, the mini tarts do not have a lattice crust but are covered with chocolate after cooling. Nutritional Values The values below are estimates and can vary significantly depending on the actual amount of cherries and syrup from the jar, the size of the portions, and the amount of topping left on the tarts. For approximately 100 g of tart, the estimate is 330-380 kcal, about 5-6 g of protein, 42-48 g of carbohydrates, and 16-20 g of fat. The majority of the calories come from flour, butter, sugar, and chocolate. The fruits contribute carbohydrates and fiber, but the amount of syrup can significantly alter the final value. For an accurate estimate per serving, it would be necessary to know the exact number of tarts produced and the weight of each. Storage and Reheating Store the tarts covered in a cool place. Because they contain fruit jelly, liquid cream in the topping, and fruit for decoration, it is safer to keep them in the refrigerator if not consumed the same day. Before serving, let them sit at room temperature for a bit so that the crust and chocolate are not too hard. There is no need to reheat them. In fact, reheating can soften the jelly and melt the chocolate topping.

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