Chocolate Tart with Berries

Oct 29, 2009
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  • 1 1/2 cups finely crushed vanilla cookies/biscuits
  • 2/3 cup ground almonds
  • 3/4 cup butter, melted
  • 3 cups chocolate pastry cream (Recipe below)
  • 1 1/4 cups mixed berries
  • 1/4 cup apricot jam

For Chocolate Pastry Cream:

  • 6 large egg yolks
  • 150gm granulated sugar
  • 50 gm plain flour
  • 1000 ml cups milk
  • 150 g bittersweet (dark) chocolate, finely chopped


  • Mix the cookie crumbs, almonds, and butter in a large bowl.  Firmly press into the bottom and up the sides of a 9-inch pan.  Chill in the refrigerator until set, at least 2 hours.
  • Spoon the chocolate cream into the prepared base, taking care not to disturb the crumbs.  Chill in the refrigerator for another 2 hours.
  • Decorate with the berries.
  • Heat the apricot jam in a small pan until liquid and brush over the berries.  
  • Remove from pan and serve.

For Chocolate Pastry Cream:

  1. In a bowl, beat the egg yolks and 1/3 of the sugar with an electric mixer until pale and creamy. Then beat in the flour.
  2. Place the remaining sugar and milk in a saucepan over medium heat and bring to the boil.  
  3. Pour the hot milk mixture onto the egg mixture gradually, stirring continuously.  Pour the mixture back into the pan and simmer over low heat for 2 minutes.  
  4. Pour this egg mixture onto the chocolate.  
  5. Stir until the chocolate has completely melted.  
  6. Cover and let cool in a refrigerator.

The delicious combination of chocolate and berries

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