Red fruit tart with chocolate ganache

RED FRUIT TART WITH CHOCOLATE GANACHE i made this tart for the first time, and I was really pleased with it. A casket of short pastry that collects a delicious and creamy layer of chocolate enriched by a cascade of red fruits … really space!
Today I found some beautiful red fruits at the supermarket, in this period under the Christmas holidays they are wonderful, here in Italy they set up a department with all particular fruits and in the middle there are always berries.
They are special and when you use them to fill or decorate a dessert, it turns into a sumptuous looking dessert that is perfect to serve on the table as a closure to the meal.
Making this mouthwatering itty bitty tart is really simple you just need some dark chocolate, fresh cream and the right ingredients to make the shortbread.
Which can be made with butter or oil according to your taste, the end result does not change.
To give an extra touch to the tart, you can use the remaining shortcrust pastry to make small decorations such as stars or leaves and place them around and in the middle of the red fruits, in this way the tart really becomes a work of art.

Red fruit tart with chocolate ganache

Video recipe of the day

  • DifficultyEasy
  • CostMedium
  • Preparation time40 Minutes
  • Rest time
  • Cooking time25 Minutes
  • Serving6
  • Cooking methodOven
  • CuisineItalian


For the oil shortcrust pastry

250 g flour
1 egg
1 yolk
90 g sugar
70 ml seed oil
4 g baking powder for sweets
1 tablespoon water
1/2 lemon zest

For the butter shortcrust pastry

300 g flour
1 egg
1 yolk
100 unsalted butter
100 g sugar
4 g baking powder for sweets
1/2 lemon zest

For the ganache

250 g dark chocolate
300 ml double cream
Some red fruit

Red fruit tart with chocolate ganache

Red fruit tart with chocolate


For the oil shortcrust pastry

1-To prepare the oil shortcrust pastry takes very few steps, the first is to put in a bowl the whole egg, the yolk, the sugar, the oil.
Mix everything with the help of a paddle, add the cucc.aio of water and knead with your hands, incorporating the flour along with the yeast mixed together.
Bring the shortcrust pastry to a lightly floured work surface and knead vigorously until it forms a compact and smooth dough.

For the butter shortcrust pastry

1-In a bowl put the flour, baking powder, butter and sugar, mix and get a sandy mixture.
Add the whole egg together with the yolk and the grated lemon peel, mix until you get a smooth and compact dough.
Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.

Roll out the shortcrust pastry
1-After the resting time, you can roll out the dough, if you prepare the shortcrust pastry the oil does not need to rest in the refrigerator, so you can roll out immediately

2-Then we spread the pastry and form a disc that we will place inside a 22 cm mold, previously buttered and floured. Cover all the mold until you reach the edges, remove the excess pastry and set aside.

3-Pierce the base of the pastry with a sheet of parchment paper with the tines of a fork and distribute legumes (chickpeas or dried beans). Bake at 180 a.m. for 20 minutes, remove the oven paper and legumes and cook for another 5 minutes.

4-With the remaining shortcrust pastry cut into small shapes with molds in the shape of stars and leaves, and place them in the oven and cook for a few minutes. Be careful not to burn them.

Let’s make the frosting

1-Cut the dark chocolate chip into flakes and insert it into a bowl.
Heat the cream in a saucepan and then pour over the chocolate, stir until completely dissolved.

Let’s assemble the cake

1-Let’s take the warm tart and pour the chocolate ganache on top. Let’s take the warm tart and pour the chocolate ganache on top. Decorate the tart with the red fruits and inserted traun fruit and the other some leaf and star of shortcrust. Put the cake in the refrigerator for a few minutes before serving.. Enjoy!

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