In a separate bowl, whisk together the granulated sugar and eggs until pale and fluffy. Gradually add the chocolate mixture and mix until combined. Fold in the flour, vanilla extract, and a pinch of salt until just combined.

Prepare the Batter

Grease four ramekins with butter and dust with flour. Pour the batter evenly into the ramekins. Bake for 12-14 minutes or until the edges are set but the center is still soft. Let them sit for 1 minute before inverting onto plates.

Bake the Cakes

In a bowl, combine the all-purpose flour, unsalted butter, and powdered sugar. Mix until crumbly. Press the mixture into a tart pan to form the shell. Chill for 30 minutes in the fridge.

Make the Tart Shell

In a mixing bowl, whisk together the egg yolks, lemon juice and zest, granulated sugar, and salt until smooth. Add the heavy cream and mix until combined.

Prepare the Filling

Preheat the oven to 180°C (350°F). Pour the filling into the chilled tart shell. Bake for 25-30 minutes until the filling is set. Let cool before slicing.

Bake the Tart

Sprinkle the gelatin powder over the milk in a small bowl and let it bloom for about 5 minutes.

Prepare the Gelatin

In a saucepan, heat the heavy cream and granulated sugar over medium heat, stirring until the sugar dissolves. Remove from heat and stir in the bloomed gelatin and vanilla extract until fully dissolved.

Make the Cream Mixture

Pour the mixture into serving glasses and refrigerate for at least 4 hours until set. Serve chilled, garnished with fresh berries.

dessert

Recipe information

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