Healthy Cocoa, Hazelnut and Red Berry Tartlet

At Pastelería Baixas, we believe that pleasure and care can go hand in hand. Our Healthy Tartlet combines a crunchy cocoa base with a silky 70% chocolate and hazelnut cream, topped with fresh red berries and crunchy touches. A nutritious treat that will win everyone over!

Baixas cocoa shortcrust pastry

Ingredients

• Butter 82%: 200 g
  
• White sugar: 100 g
  
• Whole egg: 60 g
  
• Unsweetened cocoa powder: 20 g
  
• Plain flour: 285 g
  

Preparation

1. Gentle mixing: Cream the butter with the sugar and egg until well combined. Add the cocoa and flour just until a smooth dough forms.
   
2. Resting: Wrap in cling film and chill for at least 30 minutes.
   
3. Lining the tins: Roll out the dough to 4 mm thick, cut out 8 cm discs for tartlets and line the tins, pressing down well on the base and edges.
   
4. Blind baking: Bake at 175 °C for 15 minutes with weights on top of the dough (beans or ceramic balls). Remove the weights and bake for another 5 minutes until lightly golden. Leave to cool on a wire rack.
   

Chocolate and hazelnut cream

Ingredients

• 70% chocolate: 200 g
  
• Hazelnut praline: 50 g
  
• Water: 100 g
  
• Extra virgin olive oil: 60 g
  
• Fine salt: 5 g
  
• Vanilla (seeds from ½ pod)
  

Preparation

1. Base ganache: Melt the chocolate with the praline in a bain-marie.
   
2. Controlled emulsion: Heat the water to 45–50 °C and pour it slowly into the chocolate, stirring gently until the mixture is smooth.
   
3. Flavour and shine: Add the salt and vanilla, mix and finally add the oil slowly to give texture. Set aside at room temperature.
   

Decoration and assembly

Ingredients

• Raspberries
  
• Blueberries
  
• Blackberries
  
• Black and golden sesame seeds, lightly crushed
  
• Dried cornflower petals (optional)
  
• Neutral pastry glaze
  

Assembly

1. Filling: Pour the warm ganache into the cooled tartlets, smoothing the surface with a spatula.
   
2. Berries: Arrange the fresh berries, alternating colours and heights for a dynamic finish.
   
3. Crunchy touch: Sprinkle the crushed sesame seeds around the edges.
   
4. Final touch: Brush with neutral glaze and add a few cornflower petals for a sophisticated detail.
   

Chef’s tips

• Temperature control: Do not let the water exceed 50 °C when making the ganache, to prevent it from curdling.
  
• Crispy pastry: Keep the butter very cold and blind bake to ensure perfect edges.
  
• Firm fruit: Dry the fruit lightly with kitchen paper to remove excess moisture.
  
• Healthy variations: Replace some of the butter with avocado purée or cashew cream to enrich the nutritional profile.
  

Variations and suggestions

• Citrus aroma: Add orange zest to the ganache for a fresh twist.
  
• Spicy touch: Add a pinch of cinnamon or cardamom to the shortcrust pastry.
  
• Crunchy topping: Replace the sesame seeds with toasted chia seeds or rolled oats.
  

Conclusion

This Healthy Cacao, Hazelnut and Red Berry Tartlet proves that it is possible to achieve a balance between flavour and nutrition. At Pastisseria Baixas, we make each creation with top-quality ingredients and artisan care. Would you like to try it? Come to our shop or place your order online to enjoy it today.