Pink and Dark Chocolate Tart (พิงค์​และดาร์กช็อกโกแลตทาร์ต)

1.Prepare 18cm spring-foam pan.

2.Make the tart dough by sifting together the flour and cocoa powder.

3.Add the butter and brown sugar, beat well. Add the yolks. Add 1 tablespoon of cold water.

4.Knead the mixture well, Roll between two sheets of wax paper and place into the pan. Refrigerate for 15 minutes.

5.Use a fork to pierce the tart dough thoroughly. Line withwax paper and add the weight. Bake at 180°C for 25 minutes, then remove the weight, bake for another 5 minutes, and cool.

6.Warm the cream over a high heat. When it starts to boil, add cocoa powder and vanilla. Stir to mix. When it boils again, Add the chocolate compound, and stir to dissolve well.

7.Heat frozen mixed berry and thoroughly crushed using fork. Remove from the heat and filter. Mix with the cream and heat it. When it boils, lift out of heat and add the white compound.

8.Put the dark chocolate filling in the tart. Trasnfer white chocolate into a piping bag, squeeze it into the chocolate filling all over. Use a toothpick to drag through it, making a heart shape. Refrigerate until well set and cut.