Chocolate Red Fruit Tart

Cakes and tarts
60 min
5 min
65 min


Moist chocolate biscuit:

Beat the whites with the sugar.

Melt the Valrhona Baking Dark Chocolate with the butter in microwave or over a double boiler. (see our "How to temper chocolate" tips)

Add the yolks to the hot chocolate/butter mixture, then a bit of beaten whites to make the mixture more relaxed, and lastly add the rest of the whites with a spatula.

Add the sifted flour.

Cook in a buttered and sugared tart pan at 375F degree for around 5 minutes.

Whipped ganache:

Bring the cup of cream to a boil with the honey.

Gradually pour onto the chopped Valrhona Baking Dark Chocolate.

Add the 1 cup of cream. Store in the refrigerator for at least 3 hours.

Whip until you obtain a creamy texture that is stiff enough to be piped using the pastry bag.

Assembly and presentation:

Using the pastry bag, pipe the ganache onto the moist biscuit bottom, decorate with any of your favorite red fruits and sprinkle with chocolate shavings.