Chocolate Berry Tart

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 350°F (175°C).

Roll out the shortcrust pastry and line a tart pan. Press firmly into the edges.

Trim any excess pastry from the edges and prick the base with a fork.

Blind bake the pastry for 15-20 minutes until golden. Remove from the oven and let cool.

In a saucepan, heat heavy cream over medium heat until just simmering.

Remove from heat and add dark chocolate, stirring until melted and smooth.

Stir in vanilla extract and a pinch of salt until well combined.

Pour the chocolate mixture into the cooled tart shell and spread evenly.

Refrigerate for at least 2 hours until set.

Top the tart with fresh berries before serving.

Dust with powdered sugar if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens