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Chocolate tarts with Highstraten berries

Elien's Cuisine

Elien's Cuisine

dessert

60

minus

Recipe for

8

person

persons

60

minutes

1 serving of pâte sucrée (*)

100g dark chocolate

50g milk chocolate

100ml cream

15g honey

fresh berries

Roadmap

The dough

Use 1 large cake pan with (+/- 20 to 22cm) or 6 cake rings (7 to 8cm).
Line the mold(s) with the (homemade or store-bought) pâte sucrée, press it down well and cut away the excess dough.
Pierce a few holes in the bottom and then put it in the refrigerator for about 20 minutes.
Bake the tarts for 12 to 15 minutes at 180 degrees in the oven until a nice golden brown color.
After this, remove them from the oven and let them cool slightly in the mold before unmolding and letting them cool completely.

The Ganache

Break the chocolate into smaller pieces and melt them au bain-marie. Stir occasionally to allow the chocolate to melt nicely.
Place the cream and honey in a saucepan and bring to just below boiling while stirring.
Once the chocolate is melted, remove the jar from the hot water and add the hot cream.
Stir the mixture until you get a smooth chocolate sauce.
Spread the ganache over the cakes.
Place in the refrigerator for at least an hour to allow the chocolate to firm up.

‍

Before serving, finish the tarts with fresh berries.

Want to know more about our strawberries?Learn more about our berries?Learn more about our peppers?Learn more about our specials?Learn more about our cucumbers?Learn more about our tomatoes?Learn more about our cherries?

No items found.

Ingredients

for

8

persons

person

1 serving of pâte sucrée (*)

100g dark chocolate

50g milk chocolate

100ml cream

15g honey

fresh berries

Fan of this recipe?

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Preparation

60

minus

The dough

Use 1 large cake pan with (+/- 20 to 22cm) or 6 cake rings (7 to 8cm).
Line the mold(s) with the (homemade or store-bought) pâte sucrée, press it down well and cut away the excess dough.
Pierce a few holes in the bottom and then put it in the refrigerator for about 20 minutes.
Bake the tarts for 12 to 15 minutes at 180 degrees in the oven until a nice golden brown color.
After this, remove them from the oven and let them cool slightly in the mold before unmolding and letting them cool completely.

The Ganache

Break the chocolate into smaller pieces and melt them au bain-marie. Stir occasionally to allow the chocolate to melt nicely.
Place the cream and honey in a saucepan and bring to just below boiling while stirring.
Once the chocolate is melted, remove the jar from the hot water and add the hot cream.
Stir the mixture until you get a smooth chocolate sauce.
Spread the ganache over the cakes.
Place in the refrigerator for at least an hour to allow the chocolate to firm up.

‍

Before serving, finish the tarts with fresh berries.

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Watch the video

The dough

Use 1 large cake pan with (+/- 20 to 22cm) or 6 cake rings (7 to 8cm).
Line the mold(s) with the (homemade or store-bought) pâte sucrée, press it down well and cut away the excess dough.
Pierce a few holes in the bottom and then put it in the refrigerator for about 20 minutes.
Bake the tarts for 12 to 15 minutes at 180 degrees in the oven until a nice golden brown color.
After this, remove them from the oven and let them cool slightly in the mold before unmolding and letting them cool completely.

The Ganache

Break the chocolate into smaller pieces and melt them au bain-marie. Stir occasionally to allow the chocolate to melt nicely.
Place the cream and honey in a saucepan and bring to just below boiling while stirring.
Once the chocolate is melted, remove the jar from the hot water and add the hot cream.
Stir the mixture until you get a smooth chocolate sauce.
Spread the ganache over the cakes.
Place in the refrigerator for at least an hour to allow the chocolate to firm up.

‍

Before serving, finish the tarts with fresh berries.

Recipe for

8

person

persons

60

minutes

1 serving of pâte sucrée (*)

100g dark chocolate

50g milk chocolate

100ml cream

15g honey

fresh berries

Roadmap

Find out where your strawberries come from Discover where your berries come from Discover where your cherries come from Discover where your tomatoes come from Discover where your peppers come from Discover where your specialties come from

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