Chocolate Red Fruits Tart

Chocolate Short Crust Method
  • Combine dry ingredients in a mixing bowl with a paddle
  • Add the butter and mix until the butter is in small pieces
  • Add the eggs and mix to combine
  • Wrap and refrigerate
  • Once cold, roll out to 2.5 mm
  • Line small tart ring and freeze
  • Once frozen, bake at 320° for about 12 minutes
  • Let cool slightly, then remove from rings and brush with egg wash
  • Return to the oven and bake for 5 more minutes

Chocolate Almond Cream Method
  • Melt the butter and chocolate together to 115°F Heat the cream to 165°F and pour over the chocolate and butter mixture
  • Add the sugar, eggs and almond flour, mix to combine
  • Lastly, add the sifted flour and salt
  • Deposit into the prebaked tart shells, topped with some red fruits like raspberries, blackberries or strawberries and bake at 320°F for 18 minutes
  • Remove from oven and invert to flatten the top

Red Fruits Confit Method
  • Bloom gelatin in ice water
  • Combine all remaining ingredients and bring to a boil
  • Cook for two minutes, drain the gelatin then add it to the fruit
  • Mix to dissolve and then deposit into small half sphere molds
  • Freeze

Caramel Milk Chocolate Mousse Method
  • Melt the chocolate and cocoa butter to 110°F 
  • Heat the first amount of cream to 170°F Pour over the chocolate and mix to emulsify
  • Whip the remaining cream to soft peak
  • When ganache reaches 88°F, fold in the soft whipped cream
  • Deposit into molds and insert the frozen red fruit confit
  • Freeze
  • Unmold and spray with 50/50 Chocolate/Cocoa Butter spray

Assembly and Decoration Method
  • Place a frozen mousse on top of the tart and let thaw
  • Garnish with a chocolate petal
  • For the chocolate petals, dip a knife into tempered chocolate, then press it onto a sheet of acetate and gently lift the knife
  • After several petals, place in a half pipe shape to curl it

About this Recipe:

Complexity level:  



  1. Chocolate Short Crust
  2. Chocolate Almond Cream
  3. Red Fruits Confit
  4. Caramel Milk Chocolate Mousse


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