23 July 2015

Raspberry and chocolate Tart (tarta de chocolate y frambuesas)

I made this tart some time ago to my son and daugther's birthday, they always want something with chocolate for this day. 
I love this Jamie's recipe because raspberry & chocolate goes well!
Source: Jamie Oliver


200 grams all purpose flour
30 grams cocoa powder
25g icing sugar
175 grams of butter
cold and diced
1 egg yolk
1 teaspoon vanilla extract
300 g fresh or frozen raspberries

Chocolate filling
500 ml of cream
Brown sugar 75g
300 grams of solid chocolate into pieces (70% cocoa)
2 eggs, beaten


  In a bowl sift flour with the cocoa powder and powdered sugar.

Add the butter and a pinch of salt, mix by hand or machine until it has the texture of breadcrumbs.

Add the egg yolk, vanilla extract and 2 tablespoons cold water until a dough mixture.
Moving to a floured surface and knead with your hands. Wrap in plastic and chill in the refrigerator for 20 minutes.
Preheat oven to 180 ° c
On a floured surface roll the dough into a circle of 25 cm and 4 mm thick.

Carefully lift the dough and cover a springform mold of 23 cm. Put in  the mold pressing the corners.
Prick the bottom with a fork and chill in the refrigerator again about 20 minutes.

Remove the pan from the refrigerator and bake for about 15 minutes, cover with parchment paper  and place a weight on top as chickpeas.
Remove the parchment paper and bake another 5 minutes.

Let cool.


In a saucepan place the sugar and cream and bring to medium heat. 
Put the pieces of chocolate in a bowl and then add  the hot cream mixture .
 With a wooden spoon stir until thoroughly mixed chocolate. Then add the beaten eggs and mix well.
Spread the raspberries over the cake and then 
 and cover with  the chocolate cream. Bring to oven for 15 minutes. until firm .
Cool and serve with a few raspberries.

Print recipe here

En Español
Tarta de chocolate y frambuesas

19 July 2015

Mango and passion fruit semifreddo with Berries and Pomegranate seeds (postre semifreddo con mango y berries)

This dessert is nice for every season, summer or medium winter (like here). 

You can use whatever berries you can get for the garnish,I love the touch of toasted hazelnuts!
If you don't have a loaf tin use other container  pour the mixture in popsicle moulds and freeze.
Just delicious.

Adapted from : What Katie eat


1 egg
2 egg yolks
1/2 cup granulated sugar
300 ml cream
2 mangoes peeled or frozen mangoes
1/2 cup passion fruit paste ( or 1 passion fruit)
juice 1 lemon


3/4 cup hazelnuts toasted  in oven for 10 minutes
Handful berries (fresh or frozen)
(raspberries, strawberries or others)
seeds from 1 pomegranate (optative)


Line a standard loaf tin with plastic wrap allowing some of the wrap to over hang the sides.

Half fill a medium sized saucepan with water and set over simmering water.

Place egg,egg yolks and sugar in a meidum bowl and whisk using a hand whisk until thick and creamy.

Place the bowl over the saucepan of simmering water and continue whisk for another 4-5 minutes or until mixture grows thick and creamy and double volume.
Remove from heat and set aside.

In a blender put the mango flesh and whizz until smooth, add the passion fruit and whizz again.
Add lemon juice and blitz everything together to combine.
Pour into the thickened egg  yolk mixture.
In other bowl place the cream and whisk beat until just thickened. Add half to the egg mizture and gently fold until just combined. Add the remaining cream and fold everything together.
Pour into the lined loaf pan and cover the top with the overhanging wrap.

Put in the freezer for overnight .

Remove from freezer unwrap from plastic and turn out onto a serving plate.

Garnish with berries, grind toasted nuts and pomegrante seeds.

Cut in slices and serve.

Print recipe here

En español

Semifreddo de mangos, maracuyá con berries y semillas de granada


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