Chocolate tart with whipped cream and berries

Chocolate Tart with Whipped Cream and Berries

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Servings: 8-10

The heart of any elegant dessert beats faster at the sight of a decadent chocolate tart, topped with fluffy whipped cream and delicious berries. This chocolate tart recipe, inspired by expert Eric Lanlard, is perfect for any occasion, from a Sunday breakfast with family to a gathering with friends.

The history of the tart is fascinating. Its origins are lost in the mists of time, but it is known to have been appreciated in various cultures as a symbol of refinement and culinary art. Over the years, the tart has evolved into a dessert that combines diverse textures and flavors. In this recipe, you will discover how to create a delicious tart with a crispy crust and a smooth chocolate filling, perfectly balanced by the berries.

Ingredients

For the crust:
- 175 g flour
- 50 g cocoa powder
- 50 g powdered brown sugar
- 150 g butter, at room temperature
- 3 egg yolks
- 1 teaspoon vanilla extract
- Raspberries or a mix of berries (depending on preference)

For the filling:
- 200 g dark chocolate (70% cocoa is ideal)
- 200 ml heavy cream
- 1 teaspoon vanilla extract
- 75 g butter

Necessary equipment:
- 24 cm tart pan (a 25 cm pan works well, and a 23 cm one will yield a slightly taller tart)
- Baking paper
- Baking beans or weights

Step by step

1. Preparing the crust: Start by sifting the flour, cocoa powder, and powdered brown sugar into a large bowl. This step is crucial as it prevents lumps from forming in the dough. Add the butter cut into cubes and rub it in with your fingers until the mixture resembles coarse crumbs.

2. Adding wet ingredients: Incorporate the egg yolks and vanilla extract. Continue to knead until you obtain a compact and smooth dough. It’s important not to overwork the dough, as this could develop the gluten in the flour, making the crust too tough.

3. Chilling the dough: Wrap the dough in plastic wrap and refrigerate for about 30 minutes. This will help firm up the butter and make the dough easier to roll out.

4. Baking the crust: Preheat the oven to 190°C. Once the dough has chilled, roll it out on a floured surface to about 3 mm thick. Place the dough in the tart pan, ensuring it is well pressed against the bottom and sides. Cover with baking paper and fill with baking beans to prevent puffing. Bake for 15 minutes.

5. Finishing the baking: Remove the pan from the oven, take off the baking paper and beans, and bake for another 5 minutes. This step is essential for achieving a crispy crust. Allow it to cool completely in the pan.

6. Preparing the chocolate filling: Melt the chocolate in a double boiler, being careful not to burn it. In another saucepan, heat the heavy cream without letting it boil. Once the chocolate is melted, add it to the cream, stirring gently. Add the vanilla and butter, continuing to stir until the mixture is smooth and fluffy.

7. Assembling the tart: Pour the chocolate filling over the crust and let it cool to room temperature. Once the tart has cooled, decorate with raspberries and/or a mix of berries, creating a delightful contrast between the chocolate and the tartness of the fruit.

8. Serving: The tart is best served chilled, ideally enjoyed with a cup of coffee or a glass of sweet wine. Add an elegant touch by dusting cocoa powder or powdered sugar on top before serving.

Practical tips

- Choosing chocolate: Opt for high-quality chocolate, as its flavor will significantly influence the final taste of the tart.
- Fresh berries: Use fresh berries for a crunchy texture and intense flavor. If fresh berries are not available, frozen berries can be a good alternative, but make sure to thaw and drain them well before use.
- Recipe variations: You can experiment with different types of chocolate, such as white chocolate or milk chocolate, for a different taste. Additionally, add a splash of orange or rum essence to enhance the flavors.

Frequently asked questions

1. Can I use other fruits?
Yes, you can use any type of fruit you like, such as strawberries, blueberries, or blackberries. Make sure the fruit is well washed and, if necessary, cut.

2. How should I store the tart?
The tart stores best in the refrigerator, covered with plastic wrap to prevent drying out. Consume within 2-3 days for the best texture and flavor.

3. Can I make a gluten-free crust?
You can substitute the flour with a gluten-free alternative, such as almond flour or a gluten-free flour blend. Baking time may need adjustments, so keep an eye on the crust.

Whether you opt for the original version with raspberries or my favorite combination with whipped cream and berries, this chocolate tart is sure to impress anyone who tastes it. Enjoy every bite and savor the moment of indulgence!