Mixed berry truffle tart
Beautiful and easy-to-make rich Mixed berry truffle tart is a crowning touch to any fine meal and a sweet sensation.
Most think of being in Scandinavia – wrapped up warm and cosy on cold winter nights by candlelight. But what most don’t know, is how awesome the summer is here. Summer is when Denmark truly comes alive. Everything is so open and easy to get to, giving you the freedom to explore the surroundings, unwind and recharge, away from the stresses of daily life.
From romantic drinks and home-cooked family dinners in the garden on a balmy June evening, to a sizzling beach barbeque with friends as the sun sets below the ocean. Summers here are really fun. However off late, we have seen days with torrential rains and thunderstorms ramming various parts of Denmark. Of course, it comes with a relief to the heat and a ‘hyggelig’ time indoors with hot cuppa coffee and a decadent dessert to dig in.
One such easy dessert is this mixed berry chocolate truffle tart. Pure indulgence, I say. This gorgeous and decadent tart comes together in a snap. The truffle-like centre is a simple ganache, which allows the berries to shine on top. The light and flaky tart shell is simple to make but you could cheat by getting a ready-made base to speed up the process.
Here is how to make this stunner and easy to make mixed berry chocolate truffle tart.
210g or 1.5 cups all-purpose flour
80g or 1/2 cup powdered sugar
1/4 teaspoon salt
125g or 1 stick plus 1 tbsp cold unsalted butter, cut into small pieces
1 large egg, lightly beaten
200 g semi sweet or bittersweet chocolate
150 ml heavy whipping cream (contains 38% fat)
15g or 1 tbsp butter
Powdered sugar or cocoa powder to sprinkle
- In a food processor, add the sifted flour and add butter, salt and sugar. Pulse it for a few seconds
- Add the egg and chilled milk to the dough to bind
- Wrap the dough in cling film and refrigerate it for half hour
- Grease an 8 – 9 inch (20 – 23 cm) rectangular fluted tart pan
- Once ready, roll the dough a little bigger than the tart pan
- Place the rolled dough over the tart pan. Press evenly across the bottom and up the fluted sides of the shell
- Prick the bottom of the dough several times with a fork.
- Refrigerate the crust for at least 30 minutes, before baking. Preheat the oven to 180-degree C at this point
- Butter a piece of aluminium foil and fit the foil, buttered side down, tightly against the crust.
- Put the tart pan on a baking sheet and bake the crust for 15 mins
- Carefully remove the foiland bake fully for about 10 minutes, until it is firm and golden brown
- One baked, remove from oven and let the crust cool on a wire rack
- While the crust bakes, prepare the truffle filling. Heat the cream in a saucepan over medium heat until it comes to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes or until melted. Stir until smooth
- Let the ganache rest at room temperature until ready for use
- Pour the chocolate filling into the baked and cooled crust, smoothing the top with an offset spatula.
- Cover and refrigerate overnight for best results
- For the topping, place raspberries and blueberries in even rows on top of the ganache
- Dust with powdered sugar or cacao powder and garnish with mint leaves, if desired
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Love & Hugs,