Soft tart, with the scent of the woods, which in every way reminds us of summer. With a white chocolate and blackberry cream, tasty and not too sweet at the same time.

Time of realization: 1 hour + rest times
Degree of difficulty (1 to 5): 1

Ingredients

For the base
150 g flour '00
80 ml milk
100 g sugar
2 eggs
80 g butter
1 sachet of baking powder

For the cream
300 ml whipping cream
200 g blackberries
100 g white chocolate

Procedure for making the soft blackberry and chocolate tart

First, beat the eggs with the sugar for at least 5 minutes until the mixture is clear.
Add the butter at room temperature and the milk, always continuing to mix the ingredients.
At this point we can add the sifted flour and baking powder. Grease and flour a clever mold and pour the mixture into a preheated oven at 180 ° C for about 25 minutes.

Soft blackberry and chocolate tart on tray

When the base is cooked, take it out of the oven and let it cool for a few hours. At this point remove the base from the mold by turning it upside down on the side where there is the caving for the cream.
Meanwhile, melt the chocolate in a bain-marie and whip the cream. Once the chocolate has melted, let it cool for a few minutes only without letting it harden and then add it to the cream.
Wash the blackberries well, dry them and pour them into the cream and chocolate mixture.
Finally pour the cream into the cavity of the cake leveling it with a spatula and decorate as desired with other blackberries. Keep in the fridge and serve cold.
The recipe was made by Valentina Nunneri.

Soft blackberry and chocolate tart last edit: 2019-03-30T09:00:07+01:00 da Marco Spetti
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