Tart with cocoa and red fruits. Cake with chocolate and blackberries

A tart with a base of shortcrust pastry with cocoa, a layer of lemon custard and a rich decoration of red fruits. A dessert that is simple to prepare and customizable with the seasonal fruit of your choice. The secret to a perfect result? Let the pastry rest for at least 10 hours.

Ingrediants

    Shortcrust pastry with cocoa

  • 220 g flour
  • 15 g bitter cocoa
  • 150 g butter
  • 100 g powdered sugar
  • 40 g eggs

    Stuffing

  • 320 g lemon custard
  • strawberries
  • blueberries
  • blackberries
  • raspberries
  • powdered sugar

How to prepare: Tart with cocoa and red fruits

The tart with cocoa and red fruits has the particularity of resting on a base of shortcrust pastry with cocoa. Follow our tips to prepare it and you will get a well-made dessert. The most important aspect is the resting time of the pastry. As a general rule, if you want a particularly fragrant shortcrust pastry, choose one very weak flour (W 130-160) and knead for a short time. Even rest, 12 hours if you have the chance, it will guarantee a better result. In this recipe we have used it powdered sugar instead of granulated sugar, to reduce the resting time by a couple of hours.

There fruit tarts the fruit tart with a soft base can be prepared in many ways, among the most traditional. Sometimes the base can be made with biscuits as in the case of Tart with ladyfingers and red fruits. With a rich cheese-based cream instead of the more usual custard, here is the recipe for the mango and rich cream cake.

OTHER TASTY RECIPES: Geometric cake, White chocolate and strawberry tart, Cherry cake

Medium execution Preparation time 30 min Cooking time 20 min – 25 min Resting place Refrigerator Standing time 10h Portions 6 – 8

How to prepare: Tart with cocoa and red fruits

Preparation Cocoa and red fruit tart - Phase 1

Preparation Cocoa and red fruit tart - Phase 1

To make the cocoa and red fruit tart, start with the preparation of the cocoa shortcrust pastry. In a planetary mixer, mix the butter (at a temperature of 13-15 °) and sugar. Work well and add the eggs at the same temperature as the butter (or in any case at room temperature). Work and add the flour and cocoa. You will need to obtain a uniform compound, not too compact and elastic. Wrap it with cling film and place it in the fridge for about 10 hours.

Preparation Cocoa and red fruit tart - Phase 2

Preparation Cocoa and red fruit tart - Phase 2

Roll out the pastry and line a mold (or a ring) with a diameter of 18-20 cm. Create the edge: if you are particularly skilled, pinch the edge with your thumb and forefinger and you will get the fret that you see in the photo. Bake at 160-170 ° in a ventilated oven for 20-25 minutes. Remove from the oven and let cool.
With a pastry bag add the lemon custard, making sure that it does not go beyond the edge, but it must not remain too internal because the strawberries will have to adhere to it.

Preparation Cocoa and red fruit tart - Phase 3

Preparation Cocoa and red fruit tart - Phase 3

Decorate with the strawberries cut in half, arranging them in a radial pattern. For best results, sort the fruit from the largest outward to the smallest in the center. Finally, sprinkle the cocoa and red fruit tart with icing sugar and serve.

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