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🍰 Blackberry Ice Tarts with Chocolate Topping

726 kcal · 30 min · 4 servings

Ingredients

• 250 g Blackberries
• 80 g Raw cane sugar
• 50 g Yogurt (3.5 % fat)
• 320 ml Whipping cream
• 100 g White chocolate
• 100 ml Milk (3.5 % fat)
• 2 very fresh Egg yolks
• 0.25 tsp Vanilla powder
• 100 g Dark chocolate (min. 70 % cocoa)
• 60 g Meringue
• 1 tsp Organic Lime zest

Instructions

1. 1. Wash the blackberries thoroughly and pat them dry gently with a kitchen towel.
2. 2. Place the berries, 40 g of raw cane sugar, and the yogurt into a blender.
3. 3. Blend the mixture until it becomes a smooth puree.
4. 4. Press the berry mixture through a fine sieve to remove any large chunks.
5. 5. Whip 70 ml of cream until it is semi-stiff.
6. 6. Gently fold the whipped cream into the blackberry mixture.
7. 7. Cut strips from baking paper that are about 1.5 cm higher than your cups and 2 cm longer than their circumference.
8. 8. Line the cups with the paper strips.
9. 9. Fill the berry mixture into the prepared molds.
10. 10. Place the cups at an angle in the freezer and freeze them for approx. 2 hours.
11. 11. Finely chop the white chocolate.
12. 12. Melt the chopped chocolate over a hot water bath.
13. 13. Put milk and 100 ml of cream into a pot.
14. 14. Bring the milk and cream mixture to a boil.
15. 15. Whip the egg yolks with the remaining sugar and vanilla powder in a bowl until white and foamy.
16. 16. Stir the hot milk slowly into the egg yolk cream.
17. 17. Pour everything back into the pot.
18. 18. Warm the cream over low heat, stirring occasionally, until it thickens (coats the back of a spoon), but do not boil.
19. 19. Stir the melted white chocolate into the hot cream.
20. 20. Let the chocolate cream cool down slightly.
21. 21. Spread the cooled cream evenly over the frozen berry layer.
22. 22. Place the tarts in the freezer for another approx. 2 hours.
23. 23. Roughly chop the dark chocolate.
24. 24. Melt the dark chocolate with 5 tbsp of cream over a hot water bath.
25. 25. Whip the remaining cream until semi-stiff.
26. 26. Place four dollops of the whipped cream on each dessert plate.
27. 27. Take the ice cream tarts out of the freezer carefully.
28. 28. Remove the paper strips from the tarts.
29. 29. Place the tarts on the dollops of cream.
30. 30. Sprinkle the tarts with crumbled meringue.
31. 31. Drizzle the tarts with the prepared chocolate sauce.
32. 32. Garnish the tarts with lime zest.
33. 33. Serve the dessert immediately.

Nutrition per serving

• kcal: 726
• Protein: 11 g · Fett/Fat: 46 g · Carbs: 67 g