CHOCOLATE, TOMATO & STRACCIATELLA TARTLET

Mix all the ingredients together until a smooth dough forms. Then leave the dough to rest in the refrigerator for at least 24 hours.

Roll out the dough thinly and place it into the tartlet moulds. Freeze for three hours, then bake at 170 °C for about 8 minutes.

Briefly torch the skin of the tomatoes with a culinary torch so that it can be easily peeled off.

Rinse the tomatoes under cold water to remove any remaining skin. Season with salt and pepper, then slowly confit the tomatoes (gently cook the peeled tomatoes at a low temperature until they are soft and full of flavour).

Prepare the chocolate tartlet base. Spread the Stracciatella di Burrata over the base, then arrange the peeled tomatoes on top. To finish, you can optionally add a scoop of olive oil ice cream and garnish as desired.

Chocolate, tomato and Stracciatella di Burrata come together in this recipe in an unusual yet surprisingly harmonious way. The slightly bitter and subtly sweet notes of the chocolate combine with the delicate acidity of the tomatoes and the creamy stracciatella to create an intriguing flavour combination. Because the dish brings together different flavours and textures, it can be complemented with just a few carefully selected ingredients.

Fresh and fruity additions
The combination of chocolate, Stracciatella di Burrata and confit tomatoes thrives on the interplay of sweet, creamy and slightly acidic flavours. Fresh ingredients that add a little extra lightness therefore work particularly well. Finely sliced strawberries, raspberries or fresh figs complement the chocolate naturally while also pairing beautifully with the mild creaminess of the stracciatella. A few pomegranate seeds also add a pleasant contrast with their delicate acidity and crisp texture.

Herbs and savoury accents
Fresh herbs can enhance the aromatic character of the tomatoes without overpowering the other ingredients. Basil or lemon basil are particularly suitable. Just a few small leaves are enough to give the tartlet a fresh, subtly aromatic note. A little freshly ground black pepper or a very small amount of fleur de sel can also help emphasise the interplay between the chocolate and tomato.

Olive oil as a connecting element
A high-quality, mild and fruity olive oil works particularly well with this recipe. A few drops over the finished tartlet help bring the tomatoes and stracciatella together while complementing the slightly bitter notes of the chocolate. If you would like to serve the dish in a more elaborate way, you can add a scoop of olive oil ice cream, as suggested in the recipe.

Crisp additions
Alongside the crumbly tartlet base, additional crunchy elements can introduce even more texture to the dish. Roasted almonds, finely chopped hazelnuts or a few caramelised nuts pair especially well with the chocolate. Use them sparingly so that the combination of stracciatella and confit tomatoes remains the main focus.

Suitable drinks
Fresh drinks that are not overly sweet are a particularly good match. A lightly chilled sparkling wine or a dry white wine with fine acidity can pair well with the creamy stracciatella and tomatoes. For an alcohol-free option, try sparkling water with lemon, a subtle herbal iced tea or a slightly tart fruit drink.