Creamy Chocolate Tart with Fresh Berries

Name: Creamy Chocolate Tart with Fresh Berries
Yield: 1 serving
Ingredients: 100 g Cold butter; 175 g wheat flour; 2 tbsp icing sugar; 1 egg yolk; 25 g Finely Chopped hazelnuts Kernels; 100 g butter; 100 g sugar; 75 g Pure, Raw marzipan; 2 eggs; 4 tbsp wheat flour; 50 g Finely Chopped dark chocolate (about 70% cocoa); 300 ml cocoa; 2 egg yolks; 4 tsp corn starch; 300 g Mixed berries; caster sugar; lemon balm

Sweet and sour berries on a bed of chocolate cream with a crisp base of mazarin cake - crunchy nuts and even more chocolate make this little cake really worth making…

Ingredients

Pie Base

100 g Cold butter
175 g Wheat flour
2 tbsp Icing sugar
1 Egg yolk
25 g Finely Chopped hazelnuts Kernels

Tart Filling

100 g Butter
100 g Sugar
75 g Pure, Raw marzipan
2 Eggs
4 tbsp Wheat flour
50 g Finely Chopped dark chocolate (about 70% cocoa)

Matilde Chocolate Cream

300 ml Cocoa
2 Egg yolks
4 tsp Corn starch
300 g Mixed berries

Garnish

Caster sugar
Lemon balm

Instructions

Pie Base: Step 1

Cut the butter into smaller pieces and rub it into the flour until it is like fine bread crumbs. Add the icing sugar, egg yolk and hazelnuts and knead the dough gently.

Pie Base: Step 2

Press out the dough into a loose bottom pie dish/tin (approximately 21 cm in diameter). Press it all around the edges. Place the pie base covered in the refrigerator for at least ½ hour. Prick the bottom with a fork and pre-bake the pie base in the middle of the oven.

Tart Filling: Step 1

Whisk butter, sugar and marzipan with a hand mixer. Add eggs and flour and whip it well. Distribute the mixture in the pre-baked pie dish and cook it in the middle of the oven.

Tart Filling: Step 2

Sprinkle the chocolate on the warm base and let it melt. Spread it all over the bottom and let the cake cool, in the dish, on a baking rack for approximately ½ hour.

Matilde Chocolate Cream: Step 1

Boil the chocolate milk in a thick-bottomed pan. Beat egg yolks and corn starch together with a hand mixer for approximately 2 minutes. Add the boiling cocoa milk during whipping, return the mixture to the pan and bring to a boil while stirring for about 10 seconds.

Matilde Chocolate Cream: Step 2

Place the chocolate cream, covered, in the refrigerator until it is completely cold. Spread the cream on the chocolate tart. Spread the mixed berries on the top, garnish with icing sugar and lemon balm and serve.