French Chocolate Tart with Blackberry Ice Cream and Caramel “rock Hard”
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 20 mins |
| Total Time | 3 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 200 g couverture, dark
- 300 g butter
- 80 grams flour
- 270 g powdered suar
- 400 g suar
- 4 medium egg (s)
- 300 g blackberries
- 200 g natural yourt
- 300 g yourt, Greek
- 100 g cream, whipped
- 200 g cream
- some lemon zest
- 1 pinch (s) salt
- Fat and flour for the mold
Print Recipe
Pin Recipe Instructions
- For the chocolate tart, melt 200 g butter with the couverture in a water bath.
- Beat the eggs with 150 g powdered sugar until frothy. Put the flour through a sieve to the egg and sugar mixture. As soon as the couverture-butter mixture has become liquid, let it cool down briefly and then fold it into the other ingredients. Then put the dough in a greased and floured tart pan.
- Bake at 200 ° C top / bottom heat for approx. 18 - a maximum of 20 minutes.
- For the blackberry ice cream, puree the blackberries in a blender. Mix the pureed blackberries with the natural yoghurt, the Greek yoghurt and the whipped cream. Add 120 g of powdered sugar and refine with a little lemon zest. Then put in the ice cream maker for about 1 hour.
- Then pour the ice cream into a bowl and freeze in the freezer.
- For the caramel sauce, caramelize 400 g of sugar over medium heat. As soon as the sugar is caramelized, reduce the heat and add 100 g butter. Then add the cream and stir until it has a thick consistency. Finally, round off with a pinch of salt.
- Janine prepared this recipe as a dessert on Monday, February 1st, 21st in the program “The Perfect Dinner” - Day 1 from the Palatinate.
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