Silky dark berry gel, soft pink mousse, crunchy chocolate tart shell, finished with fresh red currants & edible gold.
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🍫 Berry Velvet Chocolate Tart Recipe
🍪 Chocolate Tart Shell
Ingredients:
• Butter – 100 g
• Icing sugar – 60 g
• Egg – 1
• Almond powder – 30 g
• Cocoa powder – 20 g
• All-purpose flour – 200 g
• Salt – 1 pinch
Method:
1. Cream butter + icing sugar
2. Add egg → mix smooth
3. Add almond powder + cocoa + salt
4. Add flour → form dough
5. Rest 30 min (fridge)
6. Roll, line tart rings
7. Bake at 170°C for 12–15 min
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🍓 Dark Berry Gel Insert
Ingredients:
• Mixed berry purée (blackcurrant/blueberry/blackberry) – 150 g
• Sugar – 30 g
• Lemon juice – 5 ml
• Agar agar – 2 g
(or gelatin 4 g instead of agar)
Method:
1. Heat purée + sugar + lemon
2. Add agar → boil 1 min
3. Pour thin layer
4. Set, then pipe spiral design
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🌸 Pink Berry Mousse (Soft Cream Dots)
Ingredients:
• Berry purée – 120 g
• White chocolate – 100 g
• Gelatin – 5 g (soaked)
• Fresh cream (whipped soft peaks) – 200 g
Method:
1. Heat purée → melt white chocolate
2. Add gelatin
3. Cool to lukewarm
4. Fold in whipped cream
5. Pipe around tart
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✨ Garnish
• Fresh red currants
• Edible gold leaf
• Berry gel spiral
• Chocolate tart base
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🎯 Assembly:
1. Fill tart shell with thin chocolate/ganache base
2. Add berry gel spiral in center
3. Pipe pink mousse dots around
4. Garnish with red currants
5. Finish with edible gold
