Chocolate Berry Tart
Pumpkin Tart with Chocolate Olive Oil Crust
January 1, 2015
Baci Hazelnut S’mores
January 1, 2015
Chocolate Berry Tart
Olive oil is used to make the crust of these berry filled chocolate tart. Using blackberries and strawberries, this cool tart is great for a hot summer day.
Ingredients
Directions
Into a large bowl sift together the flours, confectioner’s sugar, and salt.
Create a well in the center and add in the olive oil. With a fork begin incorporating the dry ingredients and begin adding the water, 1 tablespoon at a time until a soft dough begins to form (you may not need all of the water).
Switch from the fork to a clean hand and give the dough a few turns to incorporate any flour mixture remaining in the bowl and form into a flat disc.
Between plastic wrap roll the dough evenly into a 12” circle.
Remove the top sheet of plastic and drape the dough on the bottom plastic over your hand and carefully invert into the tart pan.
Remove the plastic and gently press the dough into the bottom of the pan and evenly up the sides.
If there is any dough hanging over the edges, you can easily remove this by running your rolling pin across the top of the tart pan cutting off any excess.
Preheat the oven to 350°F.
Bake the crust for about 25 minutes until set.
Break the chocolate into blocks in a medium glass bowl. In a small saucepan, add the cream and orange zest. Heat to boiling point, remove from the heat at once, and quickly remove the zest with a slotted spoon. Immediately pour the hot cream over the chocolate. Stir with a spatula until smooth and glossy.
Pour the warm chocolate mixture into the baked base.
Allow the filling to cool to room temperature, and then place it in the refrigerator for 3 hours or overnight to chill.
When ready to serve, remove from the fridge, carefully remove the fluted side of the tin, top with berries and sprinkle with a little sifted icing sugar, if preferred. Serve cold.
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Ingredients
Directions
Into a large bowl sift together the flours, confectioner’s sugar, and salt.
Create a well in the center and add in the olive oil. With a fork begin incorporating the dry ingredients and begin adding the water, 1 tablespoon at a time until a soft dough begins to form (you may not need all of the water).
Switch from the fork to a clean hand and give the dough a few turns to incorporate any flour mixture remaining in the bowl and form into a flat disc.
Between plastic wrap roll the dough evenly into a 12” circle.
Remove the top sheet of plastic and drape the dough on the bottom plastic over your hand and carefully invert into the tart pan.
Remove the plastic and gently press the dough into the bottom of the pan and evenly up the sides.
If there is any dough hanging over the edges, you can easily remove this by running your rolling pin across the top of the tart pan cutting off any excess.
Preheat the oven to 350°F.
Bake the crust for about 25 minutes until set.
Break the chocolate into blocks in a medium glass bowl. In a small saucepan, add the cream and orange zest. Heat to boiling point, remove from the heat at once, and quickly remove the zest with a slotted spoon. Immediately pour the hot cream over the chocolate. Stir with a spatula until smooth and glossy.
Pour the warm chocolate mixture into the baked base.
Allow the filling to cool to room temperature, and then place it in the refrigerator for 3 hours or overnight to chill.
When ready to serve, remove from the fridge, carefully remove the fluted side of the tin, top with berries and sprinkle with a little sifted icing sugar, if preferred. Serve cold.