Chocolate cream tart with berry jelly

Chocolate cream and berry jelly tart: an elegant and refined delight, perfect for any occasion. This recipe combines the crunchy texture of the crust with the richness of chocolate cream and the freshness of berry jelly, offering a memorable culinary experience. I propose a step-by-step journey to create this simple yet impressive dessert that will delight your family and friends.

Preparation time: 30 minutes
Baking time: 10 minutes
Cooling time: 4 hours
Total: 4 hours and 40 minutes
Servings: 8

Ingredients:

*For the crust:*
- 100 g cold butter (cubed)
- 200 g flour
- 1 tablespoon cold water

*For the cream:*
- 400 ml milk
- 3 egg yolks
- 1 tablespoon cornstarch
- 150 g sugar
- 200 g chocolate (dark or milk, according to preference)

*For the berry jelly:*
- 150 g frozen or fresh berries
- 1 packet of gelatin
- 1 tablespoon sugar

Preparation:

1. Preparing the crust:
Start by preparing the crust. Use a food processor to achieve a perfect texture. Add the cold cubed butter and flour. Mix for a few seconds until the mixture resembles fine crumbs. Add a tablespoon of cold water and mix again, just until the dough comes together. It is important not to overmix, to keep the crust crunchy.

2. Cooling the crust:
Roll out the resulting dough into a tart or cake pan, smoothing the surface well. You can use a spatula or your fingers to achieve an even layer. Refrigerate the pan for 30 minutes. This step helps maintain the shape of the crust during baking.

3. Baking the crust:
Preheat the oven to 180°C. Remove the crust from the refrigerator, use a fork to make small holes in the dough, which will prevent the formation of air bubbles. Bake the crust for about 10 minutes or until golden. Let it cool completely before adding the cream.

4. Preparing the chocolate cream:
In a saucepan, bring the milk to a boil. In a separate bowl, beat the egg yolks with sugar and cornstarch, then add a few tablespoons of cold milk. Mix well until smooth. When the milk starts to boil, pour the egg yolk mixture into the saucepan, stirring continuously. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.

5. Adding the chocolate:
When the cream has thickened, remove the saucepan from heat and add the broken chocolate pieces. Stir until the chocolate completely melts and the cream becomes smooth. Cover the cream with plastic wrap to prevent a crust from forming.

6. Assembling the tart:
After the crust has cooled and the cream is slightly warm, pour the chocolate cream over the cooled crust. Make sure it is evenly distributed. Refrigerate the tart to cool completely and set for about 2 hours.

7. Preparing the berry jelly:
In a small saucepan, place the frozen or fresh berries with a tablespoon of sugar. Let them simmer gently until they release their juice. Meanwhile, hydrate the gelatin according to the instructions on the package. After the berries have boiled, remove the saucepan from heat and add the melted gelatin. Gently stir so as not to crush the berries. Allow the mixture to cool slightly.

8. Finishing the tart:
Pour the berry jelly over the chocolate cream, being careful not to mix the two layers. Return the tart to the refrigerator for at least 2 hours until the jelly sets.

Serving and suggestions:
Once the tart is completely cooled and the layers have set, you can decorate it with some fresh berries for an elegant look. Cut into slices and serve with a dollop of whipped cream or vanilla ice cream for a delicious contrast. This tart pairs perfectly with a fragrant tea or a sweet wine, adding a touch of refinement to your evening.

Tips and variations:
- You can add a splash of vanilla extract to the chocolate cream for extra flavor.
- Substitute the chocolate with white chocolate for a sweeter version.
- Add chopped nuts or hazelnuts to the crust for an interesting texture.
- If you prefer a tarter jelly, use fresh berries and add a little lemon juice to the fruit mixture.

Nutritional benefits:
This tart contains ingredients that provide antioxidants from the berries and chocolate, while the chocolate cream offers calcium from the milk. Although it is a dessert, a moderate portion can be part of a balanced diet.

Frequently asked questions:
1. Can I use other types of chocolate?
Yes, you can experiment with white, dark, or milk chocolate, depending on your preferences.

2. What can I use instead of gelatin?
If you prefer a vegan option, you can use agar-agar as an alternative.

3. How long can the tart be stored?
The tart keeps well in the refrigerator for 3-4 days, covered with plastic wrap.

It's time to get cooking! This chocolate cream and berry jelly tart will surely be the star of your table. Enjoy every bite and relish the cooking process!