Imagine a dessert so stunning it looks like an edible work of art, with vibrant fruits nestled in a rich, glossy chocolate landscape. This Chocolate Mosaic Fruit Tart is not just a dessert—it's a culinary masterpiece that combines the luxurious depth of dark chocolate with the bright, fresh burst of seasonal fruits. Perfect for impressing dinner guests or treating yourself to a gourmet experience, this French-inspired tart promises to transform an ordinary moment into an extraordinary indulgence.
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 40 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 1 tart shell
- 200g dark chocolate
- 1/2 cup heavy cream
- 1/4 cup sugar
- 1 cup mixed fruits (berries, kiwi, banana)
- 1 tablespoon gelatin
- 1/4 cup water
Instructions
- Prepare the chocolate ganache by finely chopping the dark chocolate and placing it in a heat-resistant bowl.
- Heat the heavy cream in a saucepan until it just begins to simmer, then pour over the chopped chocolate. Let sit for 2-3 minutes, then whisk until smooth and glossy.
- Dissolve the gelatin in room temperature water, allowing it to bloom for 5 minutes.
- Gently warm the gelatin mixture until completely dissolved, then mix into the chocolate ganache.
- Prepare the fruits by washing and carefully slicing them into thin, decorative pieces. Arrange the fruits in an artistic mosaic pattern on the pre-baked tart shell.
- Pour the chocolate ganache slowly over the arranged fruits, ensuring even coverage and allowing it to settle between the fruit pieces.
- Refrigerate the tart for at least 2 hours to allow the ganache to set and the flavors to meld together.
- Before serving, let the tart sit at room temperature for 10 minutes to soften slightly. Garnish with additional fresh fruits or a light dusting of powdered sugar if desired.
Tips
- Chocolate Selection: Use high-quality dark chocolate with at least 70% cocoa content for the most intense and rich ganache flavor.
- Fruit Preparation: Choose fruits that are ripe but firm. Cut them into uniform, thin slices to create a beautiful mosaic pattern and ensure even coverage.
- Ganache Technique: When mixing chocolate and cream, stir gently and avoid over-whisking to maintain a smooth, glossy texture.
- Gelatin Handling: Bloom the gelatin in room temperature water and dissolve it carefully to prevent lumps in your ganache.
- Chilling Strategy: Allow the tart to set completely in the refrigerator for at least 2 hours, but remove it 10 minutes before serving to enhance flavor and texture.
- Artistic Presentation: Take your time arranging the fruits to create a visually appealing mosaic pattern that will wow your guests.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 25mg
