Chocolate Tart with Mixed Berries

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Chocolate Tart with Mixed Berries
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Health Score:
4,4 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 4 h. 50 min.
Ready in
Calories:
1639
calories
Calories

Nutritional values

1 tart pan contains
(Percentage of daily recommendation)
Calorie1,639 kcal(78 %)
Protein25.55 g(26 %)
Fat130.96 g(113 %)
Carbohydrates105.14 g(70 %)
Sugar added0 g(0 %)
Roughage3.64 g(12 %)
Vitamin A795.07 mg(99,384 %)
Vitamin D1.19 μg(6 %)
Vitamin E3.74 mg(31 %)
Vitamin B₁0.25 mg(25 %)
Vitamin B₂0.56 mg(51 %)
Niacin2.27 mg(19 %)
Vitamin B₆0.06 mg(4 %)
Folate24.3 μg(8 %)
Pantothenic acid0.73 mg(12 %)
Biotin1.75 μg(4 %)
Vitamin B₁₂1.17 μg(39 %)
Vitamin C10.39 mg(11 %)
Potassium547.56 mg(14 %)
Calcium284.65 mg(28 %)
Magnesium57.02 mg(19 %)
Iron9.87 mg(66 %)
Iodine33.2 μg(17 %)
Zinc2.09 mg(26 %)
Saturated fatty acids81.37 g
Cholesterol302 mg

Ingredients

for
1
For the dough
180 grams Pastry flour
30 grams Cocoa
125 grams butter
1 egg
1 pinch salt
Pastry flour (for work surface)
butter (for the baking dish)
Dried legumes (for blind baking)
For the topping
500 grams Whipped cream
4 centiliters raspberry Brandy
200 grams Dark couverture chocolate
250 grams Milk chocolate couveture
75 grams butter
200 grams mixed Berry (strawberries, raspberries and blueberries)
50 grams Milk chocolate shavings
How healthy are the main ingredients?
Whipped creamCocoaeggsalt

Preparation steps

1.

For the dough, mix the flour with the cocoa and mound up on the work surface. Make a well in the center. Put the butter in the well in pieces with the egg and salt and quickly knead to a smooth dough. If necessary, add a little cold water or flour. Wrap in plastic wrap and chill about 30 minutes.

2.

Preheat the oven to 180°C (approximately 350°F) convection.

3.

Roll out the dough on a floured surface. Place in the buttered baking dish and form an edge. Place parchment paper over dough and cover with the legumes. Blind bake for about 20 minutes. Remove from the oven, remove the parchment paper with the legumes and allow to cool. Then take out of the baking dish.

4.

For the topping, boil the cream in a pot with the raspberry liqueur and set aside. Chop the couverture and whole milk chocolate coating and place in a bowl. While stirring, whisk in the hot cream and stir to incorporate into a smooth chocolate ganache. Melt the butter into the ganache 1 piece at a time and stir well. Spread the mixture on the crust and chill in the refrigerator for at least 3 hours.

5.

Sort the berries, rinse, pat dry and hull the strawberries. Cut strawberries in half.

6.

Top the tart with berries and sprinkle with grated chocolate.