Berry Topped Chocolate Silk Tart
The classic pairing of chocolate and berry shines with every bite of this glorious, out of this world Berry Topped Chocolate Silk Tart!
Berry Topped Chocolate Silk Tart
With only one of our children still in school, and that school being a university, our back to school routines don’t revolve around buying school supplies and packing lunch boxes. Instead, we have a big family meal before the big college send-off. And at our house, these sorts of family gatherings call for throwing a big slab o’ meat on the grill and finishing off the meal with a rich chocolate dessert. This Berry Topped Chocolate Silk Tart would be an ideal selection for my youngest chocoholic.
Celebrate with a Chocolate Tart
This tart was exactly how we love to end a special meal. I actually made this silky chocolate tart for a small dinner party I hosted in July. Even after a multi-course meal, the dessert plates were wiped clean! The berry topping was a delicious way to feature the sweet fruit of summer, but just a dollop of sweetened whipped cream would work well, too.
Berry Topped Chocolate Silk Tart
The perfect dessert pairing of chocolate and berries!
Ingredients
Crust:
- 2 cups graham cracker crumbs
- 6 tablespoons melted butter
Filling:
- 8 ounces semi-sweet chocolate, chopped
- 1/3 cup milk
- 1/3 cup half and half
- 1/3 cup Kahlua
- 2 sticks of butter (1 cup), at room temperature
- 5 egg yolks
- 3 tablespoons light corn syrup
- 2 teaspoons vanilla
Topping:
- 2 or 3 1/2-pint containers of raspberries
- 1-pint strawberries, halved or quartered
- Seedless raspberry jam
Instructions
- Preheat oven to 350º. Stir together graham cracker crumbs and butter till combined. Press mixture into bottom and halfway up sides of 9-inch springform pan. Freeze 15 minutes.
- Prepare the filling by combining chocolate, milk, half and half, and liqueur in a saucepan. Stir over medium heat until chocolate melts and the mixture is smooth. Gradually add butter, stirring till melted.
- Whisk egg yolks in a small bowl, then press through a sieve into a larger bowl to remove any chalazae (white parts). Gradually whisk warm chocolate mixture into yolks, then add corn syrup and vanilla. Pour filling into crust and bake till filling starts to bubble, about 15-20 minutes Cool on a rack, then refrigerate overnight.
- Carefully remove sides of springform pan. Arrange berries on top. Melt jam over medium heat, stirring frequently. Brush melted jam over top of berries.
Notes
!Recipe adapted from my friend, Catherine
Nutrition Information:
Yield:
8Serving Size:
1 sliceAmount Per Serving: Calories: 710Total Fat: 47gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 203mgSodium: 375mgCarbohydrates: 67gFiber: 12gSugar: 41gProtein: 7g
53 Comments on “Berry Topped Chocolate Silk Tart”
This is so beautiful! I love the flavors of Kalua with chocolate! Must try this!
That looks delicious!
Wow, that looks completely luscious, especially those beautiful strawberries on top!
What a gorgeous tart, Liz! I don’t know how your children ever leave home if this is their send off meal dessert. I would never want to go!
By chance will you be bringing any of your lovely and sensational dessert with you to IFBC?
Lizzy,
Just one question… Is there any left for me? I love that there’s no cool whip in the recipe.
Annamaria
I can certainly see why everyone’s plates were clean, your chocolate tart is pretty and delicious sounding.
My husband would go CRAZY over this. He’d probably take slices to work and call it ‘lunch’!
How do you get your berries to look so tantalizingly delicious?! They pop out of the screen!!!
Gorgeous tart Liz! Can’t go wrong with this treat!
This tart looks perfect! You can’t go wrong with a little chocolate for dessert 🙂
This pie is gorgeous! What a delicious send off!
Liz, what a college send off indeed – what a gorgeous looking tart combining wonderful chocolate and fresh berries – the best!