For the dough:
210 g flour
150 g butter
70 g sugar
15 g dark cocoa powder
1 pinch salt
For the chocolate ganache:
260 ml cream
60 ml espresso
300 g dark chocolate coating
70 g butter
1 pinch salt
For the fruit topping:
Forestberry fruit spread, strained
1. Preheat the oven to 160°C (320°F) circulating air (180°C (356°F) top and bottom heat).
2. Knead all ingredients into a dough. Then line 6 - 8 small tartelette cups with the dough. You may have some dough left over, depending on the size and height of the cups. Tip: bake the rest of the dough as biscuits (baking time is only 8 - 10 mins). Using a fork, prick small holes into the dough and put the cups in the fridge for 20 minutes. Then bake for 12 - 15 minutes. The dough will turn out best if you blind bake it using baking weights or beans, so that the dough does not rise as much in the oven. If you don't have baking weights like me, you can simply flatten the dough bases by hand after baking (I do this either with a mini rolling pin or, in the case of very small tartelettes, with my hands) when the dough has cooled down a bit (so you don't burn your fingers) but is still warm.
3. For the chocolate ganache, boil the cream and the espresso.
4. Finely chop the chocolate coating and add to the boiled espresso cream with butter and a pinch of salt. Stir until the chocolate is completely melted (do not boil!).
5. Let the mixture cool down a little, then spread on the tartelettes’ bases. Don't fill them all up with ganache, because the fruit topping should still fit. Refrigerate the tartelettes for at least 4 hours (or simply overnight).
6. Heat up the forestberry fruit spread in a pot until smooth and rather liquid. You may let it come close to boiling. Then let it cool down only slightly (it must still be liquid) and spread evenly on the chocolate ganache. Refrigerate the tartelettes again so the wild berries can stiffen.
7. Before serving, decorate with berries, berry powder, pink pepper and popped quinoa.
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