Very simple, but it cuts a fine figure thanks to its softness and elegance.
Quick info
- Servings: 10–12
- Preparation: 3 hours (resting included)
- Baking: 20 minutes
- Resting: 2 hours in the fridge
- Tools: bowls, hand whisk, spatula, tart pan max 28 cm, spoon, small saucepan
Ingredients
Base
- 250g flour
- 20g cocoa
- 150g sugar
- 10g baking powder
- ½ teaspoon baking soda
- 1 pinch of salt
- 1 egg
- 250ml milk
- 80g vegetable oil
Ganache
- 200g cream
- 200g chopped chocolate
- 10g soft margarine
Crown
- Frozen mixed berries, as needed
Procedure
Base
In a bowl combine flour, cocoa, sugar, baking powder, baking soda and salt. Mix dry. In another bowl whisk the egg with milk and oil. Pour the liquids into the dry mixture and mix only until the batter is even. Bake in a conventional oven at 180°C for about 20 minutes. Let it rest for 10 minutes, unmould and let it cool completely.
Ganache
Heat 200g cream until it almost boils, then take off the heat. Add 200g chopped chocolate, wait 1 minute and stir slowly until you get a smooth cream. When lukewarm, fold in 10g of soft margarine.
Let it cool until it becomes creamy but still pourable, then pour into the cavity of the cold tart. Refrigerate for at least 2 hours.
Berries
Bring a small pot of water to a boil. Drop the berries in still frozen and boil for exactly 2 minutes. Drain and cool under cold water. Pat dry with kitchen paper and arrange them on the cold tart, forming the crown.
Notes
Take the tart out of the fridge 25–30 minutes before serving. It keeps covered in the fridge for 3–4 days. The base can also be made the day before.
Comments & questions