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. Scroll down to see all the other terrific recipes from the Sunday Supper contributors.
- 2 cups graham cracker crumbs
- 6 tablespoons melted butter
- 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
- 2 or 3 1/2-pint containers of raspberries
- 1-pint strawberries, halved or quartered
- Seedless raspberry jam
- 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.
!Recipe adapted from my friend, Catherine