Frugttærte med chokoladecreme (Chocolate and Berry Fruit Tart)
This tart is absurdly beautiful and incredibly delicious. A flaky chocolate crust topped with chocolate custard and fresh fruit - a certain showstopper!
Ingredients
Dough
- 113 grams (8 tbsp or 1 stick) cold, cubed, unsalted butter
- 180 grams (1 1/2 cup) all purpose flour
- 2 tbsp cocoa powder
- 1/8 tsp salt
- 2 tbsp granulated sugar
- 3 tbsp ice water (you may need a few more tablespoons if combining this by hand!)
Filling
- 1 portion chokolade kagecreme/chocolate pastry cream (you can also use storebought custard if you would like!)
Fruit
- 12 raspberries (you can use a 6oz package to cover the whole tart)
- 12 blackberries (you can use a 6oz package to cover the whole tart)
- ~8 strawberries (this is around half of a 16oz clamshell of strawberries, you may need the whole package to cover the whole tart!)
Instructions
- Make chokolade kagecreme ahead of time (following the steps in our recipe) and chill in the fridge until ready to use.
- Make the tart dough by combining flour, cocoa powder, salt, and sugar in either a mixing bowl or a food processor.
- Add your butter either by hand (crumbling the cold butter into the flour until it your butter is broken down into smaller than pea size chunks or it resembles sand) or in the food processor (add your butter and pulse until the mixture resembles sand).
- Add ice water (or just very cold water) and pulse in the food processor or combine by hand until the dough starts to stick together.
- It’s okay if it’s still a little crumbly, but if it’s not coming together at all, add as many tablespoons of ice water until the dough comes together.
- Wrap up your dough in plastic wrap and chill for at least 30 minutes. Towards the end of the resting time, preheat the oven to 190 °C or 375 °F
- After the dough has rested, roll out into a 12" circle, about ⅛" to ¼" thick. We used a 10" tart pan for this recipe!
- Prepare a tart pan by buttering the sides and the bottom and adding a piece of parchment paper to the bottom.
- Roll the dough onto the rolling pin and transfer to the tart pan by unrolling it over the tart pan.
- Lower the dough into the edge of the pan. Press down the corners gently, trying not to stretch the dough. If you need to patch any holes or add more dough to the edges to fill out the fluted tart pan edge, just press any excess dough onto the hole or thin edge.
- Clean up the edges by removing any excess dough by running a knife along the edge.
- Freeze the tart base for around 10 minutes.
- When it is time to bake, prick the bottom of the tart with a fork. Ideally, you would bake the tart with pie weights to start - if you don't have any, it is okay too!
- Bake the base for around 30 minutes (20 minutes with pie weights, then remove them for the remaining time!) or until the crust is baked - it can be hard to tell with chocolate crust when it is done, but it should no longer be doughy in the center! Keep an eye on the edges as well - you want to make sure they are not darkening too much.
- Remove from the oven and let the tart base cool.
- Once it has cooled, you can remove the edge of the pan.
- Spread the pastry cream in an even layer across the base of the tart.
- Wash your berries - we like to use raspberries, blackberries, and strawberries for this, but you can use your favorite berries/fruit!
- Cut the strawberries in half and arrange in a half moon shape across the pastry cream. If you would like to cover the whole tart, you can do that as well, just double the amount of fruit.
- Optionally, you can brush the top of the fruit with simple syrup or honey to add a shine. Enjoy!