Creamy Chocolate Tart with Fresh Berries
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  • Creamy Chocolate Tart with Fresh Berries

Creamy Chocolate Tart with Fresh Berries

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…


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.
  • 10 minutes at 200 °C - traditional oven
  • 20 minutes at 175 °C - traditional oven


Pie Base
Cold butter
100 g
Wheat flour
175 g
Icing sugar
2 tbsp
Egg yolk
Finely Chopped hazelnuts Kernels
25 g
Tart Filling
100 g
100 g
Pure, Raw marzipan
75 g
Wheat flour
4 tbsp
Finely Chopped dark chocolate (about 70% cocoa)
50 g
Matilde Chocolate Cream
300 ml
Egg yolks
Corn starch
4 tsp
Mixed berries
300 g
Caster sugar
Lemon balm