Black forest tart

Black forest tart recipe

3 ratings

A rich, chocolate twist on a classic fruit tart filled with luxe crème pâtissière. See method

  • Serves 8
  • 45 mins to prepare and 45 mins to cook, 5 hrs 00 mins to cool
  • 396 calories / serving

Ingredients

    For the pastry

    • 180g (61⁄4oz) plain flour
    • 30g cocoa powder
    • 125g (4oz) unsalted butter
    • 30g (11⁄4oz) icing sugar
    • 1 large egg yolk

    For the crème pâtissière

    • 350ml (12fl oz) full-fat milk
    • 4 large egg yolks
    • 15g (1⁄2oz) plain flour
    • 15g (1⁄2oz) cornflour
    • 25g (1oz) caster sugar
    • 50g (2oz) melted plain dark chocolate
    • 4 tsp cocoa powder

    For the topping

    • 600g (1lb) mixed berries
    • 3 tbsp seedless raspberry jam

Each serving contains

  • Energy

    1555kj
    396kcal
    20%
  • Fat

    21g 30%
  • Saturates

    12g 58%
  • Sugars

    20g 22%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 40.7g Protein 7.9g Fibre 3.8g

Method

  1. Put the flour, butter, cocoa powder, butter, icing sugar and 1 large egg yolk into a food processor and blend until the mixture first forms clumps and then comes together in a ball. If you need to add water, 1 tsp will be enough. Roll the pastry onto a lightly floured board, to 5mm (1⁄4in) thickness, and use to line a 25cm (10in) loose-based tart tin. Chill for 30 minutes.
  2. Heat the oven to gas 5, 190°C, 170°C fan. Line the tart with nonstick baking paper and baking beans. Bake for 15 minutes. Remove the paper and beans, then bake for 5 more minutes. Leave to cool.
  3. To make the crème pâtissière, heat the milk almost to boiling; leave to cool. In a bowl, whisk the egg yolks and caster sugar until thick and pale. Add the flour, cornflour and cocoa powder; whisk until smooth.
  4. Gradually whisk in the milk. Return the mixture to a clean pan and stir over a medium heat until it begins to thicken. Stir vigorously, turn the heat to low, and simmer, stirring for 3-4 minutes, until very thick and coating the back of the spoon.
  5. Stir in the dark chocolate. Pour the mixture into the tart case, spread level and chill for 4 hours, or until set.
  6. Arrange the berries on top of the crème pâtissière. In a pan, gently heat the raspberry jam. Cool for 2 minutes, then spoon or brush over the fruit.

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