Tarte Tiede au Chocolat est Coulis aux Fruits des Bois Parfumés
Rich in flavor and vibrant in color, Tarte Tiede au Chocolat est Coulis aux Fruits des Bois Parfumés (Warm Chocolate Torte with Spiced Red Berry Coulis), is a scrumptious dessert! A specialty of Chef Katherine from our
Colors of Burgundy cooking vacation, this delicious French dessert is only a sample of what you can create on a cooking vacation in France with Chef Katherine! Whip up this recipe and awe your guests.
Tarte Tiede au Chocolat est Coulis aux Fruits des Bois Parfumés (Warm Chocolate Torte with Spiced Red Berry Coulis)
Prep time: 30 minutes
Cook time: 25 minutes
Cook method: Bake
Ingredients for the Chocolate Filling:
- 18 oz. best quality dark chocolate
- 2 oz. butter
- ½ L milk
- 2 eggs
Ingredients for the Red Berry Coulis:
- 2 lbs. mixed red berries
- 2 oz. icing sugar
- 3 Star Anise
- 2 cinnamon sticks
- 5 juniper berries
- 3 cloves
- ½ vanilla pod
- 1 quantity of sweet pastry crust
- icing sugar for dusting
- fresh sprig of mint for decoration
- 3 – 4 raspberries per person for plate presentation
1. Roll out your sweet pasty crust and line a standard loose bottomed tart tin and chill in the fridge for 1 hour. Let the pastry hang over the sides, don’t trim the excess pastry at this stage.
2. Preheat oven to 395 degrees Fahrenheit.
3. While the oven is pre-heating, melt the chocolate and butter in a, bain marie (a double boiler or a heat proof bowl over a pan of simmering water). When the chocolate has melted, add the milk and stir with a whisk until the chocolate becomes smooth again.
4. Take the pan off the heat and add in the 2 eggs…but don’t panic! When you mix the eggs in with the whisk, it will look like it has curdled, but this is fine, so don’t beat it out.
5. Take your pastry out of the fridge, prick all over with a fork and line with parchment or aluminum paper. Put in some baking beans or dried peas to weigh down the paper and bake blind for 20 minutes in a preheated oven at 395 degrees Fahrenheit.
6. After 10 minutes of baking the pastry, take out of the oven and trim the excess pastry off with a sharp knife. This ensures a smooth edge to your tart, that won’t shrink.
7. Then, take off the paper and baking beans, return to the oven for the last 5 minutes, or until the base is slightly golden.
8. Take out of the oven and pour in the chocolate filling (if you have extra filling left over, you can always use it for chocolate sauce over ice cream).
9. Return your torte to the oven; keep checking it over the following 10 mins. When you nudge it, make sure the center of the filling wrinkles slightly, and around the edges it appears to be quite firm. This means, your tart will be just perfect when warm! (however, if your tart is already firm in the middle when you check, it will still taste delicious).
10. Take the torte out of the oven and leave in the tin in a warm place.
11. In a saucepan warm the red berries, icing sugar and spices. Bring to a gentle simmer for 10 minutes and leave to infuse until serving. (Chef Katherine likes to add spices directly to the fruit instead of putting in a spice bag, she thinks it gives a more intense flavor, but make sure to let your guests know that they may find a spice or two in the sauce!).
12. To serve – carefully remove the tart from the tin and place on a serving plate. Dust lightly with icing sugar and decorate with some fresh raspberries and mint leaves.
Note from Katherine: The slices don’t have to be too large as it is a rich, but the sharpness of the red berry coulis really compliments this luxurious dessert. Alternatively you can make smaller versions and serve tiny slices of warm chocolate tart with coffee instead of petite fours.
Cook with chef Katherine on a culinary vacation in Burgundy and learn this and other wonderful recipes!
By Peg Kern
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