I have to admit: I am a chocolate addict! I love chocolate! The darker the better… best with some sprinkles of chili!!

Also, call me crazy, I am team “Mon Cheri”! I love these pralines with liquor and a cherry inside… or these chocolate bars with a strawberry yogurt-cream inside! My absolute favorite though are Belgium chocolates. The best of them from “Leonidas”, you really should try them.

But… When it comes to white chocolate… No way, I honestly don’t like white chocolate. White chocolate is not real chocolate! Ok, it contains some cacao butter, but the rest is simply sugar and milk powder. It is just terribly sweet, without any particular taste.

Still, I have to admit, in this recipe I like white chocolate. Maybe because the ganache does not taste of it. The color of the topping is really fantastic. The contrast of the mauve cream and the black tart is something you won’t see that often and it will excite your visitors when you invite them for a coffee to your home. Instead of blueberries, you also can use the same amount of sour cherries. In this case I added some red food color to the tart to make it somewhat like a red velvet.

The darker the chocolate you use for this recipe the less sweet the tart will be. I used for the blueberry tart chocolate with 70% cocoa, for the tart with sour cherries 60%. The latter was the perfect combination as sour cherries are not that sweet.

To melt the butter and the chocolate I use the microwave, but you also can do it the classic way in a pot over some hot water.

What you need:
50 gr sugar
3 eggs
80 ml milk
150 gr dark chocolate (the darker the better)
150 gr soft butter
100 gr almond flour

For the ganache:
200 gr blueberries (or pitted sour cherries)
200 gr white chocolate
50 gr liquid whipped cream

Some blueberries/sour cherries for garnish
Some grated white chocolate or white chocolate sprinkles for garnish

How to prepare:
Preheat the oven on 180°C.

In a microwave-proof bowl combine the milk, the dark chocolate and the butter and melt carefully in the microwave-oven. Do not boil the mixture or else you will have to wait until it cooled down enough.

In the meantime, combine in a bowl the eggs with the sugar and beat on high with the electric mixer until foamy. This can take up to 5-8 minutes. The foamier the better.

Add the chocolate mixture to the eggs and fold under until well mixed. Then add the almond flour and fold under.

Line a round baking tin (24 cm Ø) with a baking sheet. Also cover the sides of the tin with baking sheet (add some butter on the sides to stick the sheets). Add the dough and bake for 30 minutes without air in the oven.

When the tart is ready remove from the oven and let cool in the baking tin.

Ganache:
In a pot add the blueberries (or cherries) and cook in the beginning on medium heat (on a scale of 9 use the 4-5) until the berries start soften. Then increase the heat to 6-7 and let cook until mushy. Stir well during this time so that they don’t get burned. When soft, mix with a blender. Let cook for another 5-8 minutes.

In another pot melt the white chocolate with the liquid whipped cream in the microwave. When melted, stir into the hot blueberry mush and stir well.

Final step:
When the tart has cooled, add the ganache and spread evenly on top of the tart. Place in the fridge for at least 6 hours or over night.

Remove the baking ring and the baking paper, set on a plate, and garnish with grated white chocolate or sprinkles and fruits.