Cocoa Tart with Citrus Curd and Berry Coulis: A Perfect Dessert for Every Occasion
Category: Desserts
Servings: 6
Prep Time: 40 minutes
Cook Time: 60 minutes
Chill Time: 2 hours
For those who enjoy creating beautiful and delicious desserts, this cocoa tart with citrus curd and berry coulis is a perfect choice. Combining the richness of cocoa in the tart crust with the vibrant tang of citrus curd, all topped with a sweet and smooth berry coulis, it’s a treat that’s as pleasing to the eye as it is to the palate. This recipe, while it requires a few steps, is surprisingly easy to put together, and the result is a gorgeous dessert that will leave your guests impressed.
Ingredients:
For the Cocoa Tart Crust:
| Ingredient | Quantity |
|---|---|
| Butter | 80g |
| All-purpose flour | 180g |
| Powdered sugar | 80g |
| Unsweetened cocoa powder | 18g |
| Egg yolks | 2 |
For the Citrus Curd:
| Ingredient | Quantity |
|---|---|
| Lemons | 1 |
| Limes | 2 |
| Oranges | 1 |
| Sugar | 150g |
| Whole eggs | 2 |
| Egg yolks | 2 |
| Butter | 60g |
| Gelatin sheets | 10g |
For the Berry Coulis:
| Ingredient | Quantity |
|---|---|
| Blueberries | 70g |
| Blackberries | 70g |
| Raspberries | 70g |
| Powdered sugar | 30g |
| Gelatin sheets | 5g |
| Lemon juice | 20ml |
| Blackberries | 125g |
| Blueberries | 60g |
| Raspberries | 140g |
Instructions:
Step 1: Prepare the Cocoa Tart Crust
- Begin by making the cocoa tart crust. Place the sifted flour, cocoa powder, and cold butter cut into small cubes into a food processor. Blend until the mixture resembles coarse sand.
- Transfer the mixture onto a work surface and form a well in the center. Add the powdered sugar and the egg yolks to the well. Using your hands, knead the dough until it forms a compact and elastic ball.
- Once the dough is ready, shape it into a disk, wrap it in plastic wrap, and refrigerate it for at least 30 minutes to chill.
Step 2: Prepare the Citrus Curd
- While the dough is chilling, prepare the citrus curd. Start by zesting the lemon, lime, and orange. Then, cut them in half and juice them. Set aside the citrus juices.
- In a small bowl, soak the gelatin sheets in cold water for a few minutes to soften.
- In a large mixing bowl, whisk together the egg yolks, whole eggs, and sugar until well combined.
- Transfer the egg mixture to a heatproof bowl over a pot of simmering water to cook the curd (double boiler method). Stir constantly until the mixture thickens and coats the back of a spoon.
- Once thickened, remove from the heat and add the soaked gelatin sheets to the curd. Stir until fully dissolved.
- Add the freshly squeezed citrus juices and butter to the curd, whisking until smooth. Cover the curd with plastic wrap, ensuring the wrap touches the surface of the curd to prevent a skin from forming. Let it cool while you prepare the tart crust.
Step 3: Assemble the Tart Crust
- Preheat the oven to 170°C (340°F) if using a conventional oven, or 150°C (300°F) for a fan-assisted oven.
- Take the chilled dough and roll it out on a floured surface to fit your tart pan. Press the dough gently into the bottom and up the sides of the pan. Trim any excess dough along the edges.
- Line the tart crust with parchment paper and fill it with baking beans or dried beans to weigh it down during baking.
- Bake the crust for about 40 minutes (or 20 minutes in a fan-assisted oven), until fully baked and golden brown.
- Once baked, remove the crust from the oven and let it cool in the pan. While cooling, prepare the berry coulis.
Step 4: Make the Berry Coulis
- Begin by soaking the gelatin sheets in a small amount of cold water for a few minutes to soften.
- Place the blueberries, blackberries, and raspberries in a pan along with the lemon juice and powdered sugar. Stir to combine, then simmer for 1-2 minutes on low heat to release the juices from the berries.
- After cooking, use a fine mesh strainer to filter the mixture, pressing down with a spoon to extract all the juice and remove any seeds.
- Return the filtered berry juice to the pan and add the soaked gelatin sheets, stirring until the gelatin dissolves completely over low heat. Simmer the mixture for about 5 minutes.
- Allow the coulis to cool to room temperature while you prepare the final assembly of the tart.
Step 5: Assemble the Tart
- Once the cocoa tart crust has cooled, fill it with the citrus curd. Spread the curd evenly across the base using a spatula.
- After the curd is spread, carefully pour the berry coulis over the top of the curd, letting it drip down the sides of the tart and gently cover the surface.
- Place the assembled tart into the refrigerator and let it chill for at least 2 hours, allowing the coulis to set and the curd to firm up.
Step 6: Serve and Decorate
- After the tart has chilled and set, it’s time to add the finishing touches. Decorate the top of the tart with fresh berries like blueberries, raspberries, and blackberries for a vibrant, colorful look.
- Slice and serve this delicious tart chilled, and enjoy the perfect balance of cocoa, citrus, and berry flavors.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 430 |
| Total Fat | 24g |
| Saturated Fat | 14g |
| Cholesterol | 125mg |
| Sodium | 40mg |
| Total Carbohydrates | 51g |
| Dietary Fiber | 4g |
| Sugars | 34g |
| Protein | 5g |
This cocoa tart with citrus curd and berry coulis is not just a dessert; it’s an experience that combines sweet, tart, and rich flavors in every bite. Perfect for any special occasion, from holiday dinners to family gatherings, it’s sure to leave a lasting impression on all who indulge in it. The combination of a crisp cocoa crust, creamy citrus curd, and tangy berry coulis is a match made in dessert heaven. Enjoy!
