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🍰 Chocolate Espresso Tart with Berries

448 kcal · 30 min · 4 servings

Ingredients

• butter 70 g
• butter cookies 150 g
• chocolate, dark 150 g
• water 100 ml
• coffee 2 tbsp
• whipping cream 200 g
• powdered sugar 2 tbsp
• blueberries, fresh 150 g
• strawberries 150 g
• raspberries, fresh 150 g

Instructions

1. 1. Melt 50 grams of butter in a pot over medium heat.
2. 2. Place cookies in a freezer bag and crush them into fine crumbs.
3. 3. Mix the cookie crumbs with the melted butter in the pot.
4. 4. Line a springform pan with baking paper.
5. 5. Press the butter-crumb mixture evenly into the pan.
6. 6. Shape a small rim from the crumb mixture.
7. 7. Place the cookie base in the refrigerator for a few minutes.
8. 8. Chop the chocolate into small pieces and place them in a bowl.
9. 9. Bring water to a boil.
10. 10. Pour the hot water over coffee powder in a cup.
11. 11. Let the coffee steep for about 5 minutes.
12. 12. Put cream, powdered sugar, the remaining butter, and the strained coffee into a pot.
13. 13. Bring the mixture in the pot to a boil.
14. 14. Pour the hot mixture over the chocolate pieces.
15. 15. Stir until the chocolate has melted.
16. 16. Place the bowl with the chocolate cream over another bowl filled with ice cubes.
17. 17. Let the cream cool for about 35 to 45 minutes.
18. 18. Stir the cream occasionally.
19. 19. Wait until the cream is spreadable.
20. 20. Wash the berries thoroughly.
21. 21. Remove the stems from the berries.
22. 22. Sort the berries and halve or quarter large ones.
23. 23. Spread the cooled cream evenly over the cookie base.
24. 24. Top the tart with the prepared berries.
25. 25. Store the tart in the refrigerator or serve it immediately.
26. 26. Take the tart out of the refrigerator about 10 minutes before serving.

Nutrition per serving

• kcal: 448
• Protein: 5 g · Fett/Fat: 29 g · Carbs: 45 g