French chocolate tart with blackberry ice cream and caramel “rock hard”

Ingredients for 5 servings:

• 200 g dark chocolate coating
• 300 g butter
• 80 g flour
• 270 g powdered sugar
• 400 g sugar
• 4 m.-sized eggs
• 300 g blackberries
• 200 g natural yogurt
• 300 g Greek yogurt
• 100 g cream, whipped
• 200 g cream
• some lemon zest
• 1 pinch of salt
• Fat and flour for the mold

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 3 hours 20 minutes

from the show “The Perfect Dinner” on VOX from 01.02.21

For the chocolate tart, melt 200g butter with the chocolate coating in a double boiler. Beat the eggs with 150g powdered sugar until frothy. Sift the flour into the egg and sugar mixture. Once the chocolate coating and butter mixture has become liquid, let it cool briefly and then fold it into the other ingredients. Then pour the batter into a greased and floured tart pan. Bake at 200°C (top/bottom heat) for approx. 18 to 20 minutes maximum. For the blackberry ice cream, puree the blackberries in a blender. Mix the pureed blackberries with the natural yogurt, Greek yogurt, and whipped cream. Add 120g powdered sugar and refine with a little lemon zest. Then place in the ice cream maker for approx. 1 hour. Then transfer the ice cream to a bowl and freeze in the freezer. For the caramel sauce, caramelize 400g of sugar over medium heat. Once the sugar is caramelized, reduce the heat and add 100g of butter. Then add the cream and stir until thickened. Finally, season with a pinch of salt. Janine prepared this recipe as a dessert on Monday, February 1, 2021, in the show “The Perfect Dinner” – Day 1 from the Palatinate region.