Swedish Chocolate Tart with Passion Fruit Ice Cream on Red Jelly

5 from 6 votes
Total Time 4 hours
Course Dinner
Cuisine European
Servings 5 people
Calories 169 kcal


For the passion fruit ice cream:

  • 4 Pc. Eggs
  • 1 pinch Salt
  • 250 g Butter
  • 1 packet Bourbon vanilla
  • 1 tsp Instant coffee (drink)
  • 125 g Wheat flour
  • 250 g Fruit yoghurt
  • 150 g Cream
  • 60 g Sugar fine
  • 1 packet Bourbon vanilla sugar

For the red fruit jelly:

  • 500 g Berry mix
  • 100 cl Red wine
  • 125 cl Currant juice
  • 200 g Sifted powdered sugar
  • 2 tbsp Food starch
  • Vanilla and cinnamon to taste
  • Kirsch


  • Chop the couverture and melt in a water bath over low heat. Grease the bottom of the springform pan.
  • Preheat the oven: Top / bottom heat: 170 ° C.
  • Separate the eggs and beat the egg whites with salt with a mixer until very stiff.
  • Mix the butter in a mixing bowl with the mixer, first on the lowest, then on the highest level until frothy.
  • Gradually stir in the sugar and vanilla sugar until you get a bond.
  • Slowly stir in the egg yolks, add the coffee powder and melted couverture. Briefly work in the flour and then fold in the egg whites.
  • Smooth out the dough in the pan and place on the wire rack in the oven. Insert: lower third baking time 32 min.
  • Place the cake on a wire rack, let it cool down a little, then loosen and remove the cake.
  • Can be served cold or warm.

Passion fruit ice cream:

  • Beat the cream with the sugar and vanilla sugar until almost stiff.
  • Fold in the yoghurt and mix well with the cream.
  • Pour the mixture into the ice cream maker and let it freeze. Then serve immediately or transfer to a suitable container and place in the freezer.

The red fruit jelly:

  • Put the red wine and juice together with the clean berries in a saucepan and bring to the boil. Simmer over a low heat for approx. 5 minutes.
  • Mix the cornstarch with a little water and bind the liquid with it.
  • Season to taste with the spices, powdered sugar and kirsch. As with all sweet dishes, stir in one or two grains of salt.
  • Arrange on a plate with the tart and ice cream.


Serving: 100gCalories: 169kcalCarbohydrates: 19.1gProtein: 1.9gFat: 7.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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