Tarte Tiede au Chocolat est Coulis aux Fruits des Bois Parfumés

January 30, 2010  |  By The International Kitchen
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Tarte Tiede au Chocolat est Coulis aux Fruits des Bois Parfumés

Tarte Tiede au Chocolat est Coulis aux Fruits des Bois Parfumés
(Warm Chocolate Torte with Spiced Red Berry Coulis)
Rich in flavor and vibrant in color, this scrumptious dessert is a specialty of Chef Katherine, from our new program
Colors of Burgundy. This delicious French dessert
is only a sample of what Chef Katherine can create! Whip up this recipe and awe your guests-just in time for the holidays!


h2. Chocolate Filling

* 18 oz. best quality dark chocolate
* 2 oz. butter
* ½ L milk
* 2 eggs

h2. 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

h2. Other Ingredients

* 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 1hr.
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, its fine, so don’t beat it out.

5. Take your pastry out of the fridge, pick all over with a fork and line with grease proof 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. Return the pastry to the oven for 5 minutes Take off the greaseproof paper and baking beans,
return to the oven for the last 5 minutes to make the base 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. (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.

By The International Kitchen
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