John Myers
Contents
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Ingredients
- 200 g Dark couverture
- 300 g Butter
- 80 g Flour
- 270 g Powdered sugar
- 400 g Sugar
- 4 Pc. Eggs
- 300 g Blackberries
- 200 g Natural yoghurt
- 300 g Greek yogurt
- 100 g Whipped cream
- 200 g Cream
- Lemon zest
- 1 Pr Salt
Instructions
Chocolate-tart:
- For the chocolate tart, melt 200g butter with the couverture in a water bath. Beat the eggs with 150 g powdered sugar until frothy. Put the flour through a sieve to the egg and sugar mixture.
- As soon as the couverture-butter mixture has become liquid, let it cool down briefly and then fold in to the other ingredients.
- Then put the dough in a greased and floured tart pan and bake at 200 ° C top and bottom heat for about 18 minutes (maximum 20 minutes).
Blackberry ice cream:
- For the blackberry ice cream, puree the blackberries in a blender. Mix the pureed blackberries with the natural yoghurt, the Greek yoghurt and the whipped cream.
- Add 5,120 g of powdered sugar and refine with a little lemon zest.
- Then put in the ice cream maker for about 1 hour. Then pour the ice into a bowl and freeze in the freezer.
Caramel sauce:
- For the caramel sauce, caramelize 400 g sugar over medium heat. As soon as the sugar is caramelized, reduce the heat and add 100 g butter.
- Then add the cream and stir until a thick consistency is formed. Finally, round off with a pinch of salt.
Nutrition
Serving: 100gCalories: 191kcalCarbohydrates: 29.9gProtein: 1.9gFat: 7.1g
