It’s that time of the year when the weather turns cold, grey and gloomy, and even though I crave autumn foods most of the time, like mushroom soup, roast pumpkin or hearty stews, sometimes I’d like something to ‘’wake me up’’ a little bit from all of the gloomyness.
Nothing does this trick as well as fresh fruit, at least for me. And summer berries are just what I’m looking for today.
This tart has a little bit of everything, it hits all the right spots for me. It has a bit of crunch, a bit of rich creaminess and a whole lot of fresh ZING to it, that just cleans your palate and leaves you asking for more.
It’s my no-fuss chocolate tart 😉 why no fuss? Because there’s no baking involved. All you need to do is be patient and cool it well.
What will you need?
About 250g of digestive biscuits (or some other graham crackers of your choice)
65g of unsalted butter
5 tbsp of sugar
2tbsp of vanilla extract
250g of good quality chocolate ( I used two bars, 1 dark and 1 milk chocolate)
250mls of whisking cream
about 250g of berries of your choice, I used raspberries cause of their lovely zingy flavour.
So, let the magic begin. Crumble the biscuits well, try to make sure there are no huge crumbs left. Melt the butter with 2 tbsp of sugar& 1 tbsp of vanilla extract, and add it to the crumbled cookies. Mix well, until well combined, the texture should look like wet sand. Once that’s done, put it in a cake tin, and press with your hands spreading it onto the sides, so it creates a ‘’bowl’’ shape. ( tip: you can use a glass for that, use the bottom of it to smooth out the base and encourage the mixture to go up the sides creating this bowlish shape).
Once that shape is achieved, put it in the fridge to set for the time you make the filling.
The filling couldn’t be simpler really. Melt the chocolate and let it cool. Once it’s cooling, whisk the cream with the remaining sugar and vanilla. Then add cooled chocolate and fold through carefully, so you don’t knock the air out of the cream. Once that’s done, pour the chocolate cream into your cookie base. Smooth it out and let it set for about 20 min. then add the berries on top. And let it cool for further 4-5 hrs. You can decorate it however you wish, I drizzled it with a bit of white chocolate, but flaked almonds or any kind of nuts will be very good, as they’ll provide extra texture.
You can use any kind of berries for this cake. I once made it with a mix of blueberries,raspberries and strawberries, and it looked great, also blackberries will be nice, as they’ll contrast nicely with the sweet richness of the filling 😉
here’s how it looked, hope you’ll enjoy it as much as I did.