Method
Heat, pour, rest
- Bring the cream just to a bare simmer — bubbles at the edge, never a rolling boil — and pour over the chopped chocolate. Stand 2 minutes.
- Stir from the center outward in slow circles until glossy. Beat in the butter and the pinch of salt.
- Pour into the cooled shell, tap out air bubbles, and chill at least 4 hours (overnight is ideal).
- Toss the berries with sugar and lemon; rest 20 minutes until syrupy.
- Slice with a hot dry knife, finish with flaky salt, and spoon over the berries and their syrup.
Chef's notes
Grainy ganache means the cream was too hot or the stirring too fierce — keep it gentle and it stays like velvet. No tart shell to hand? Pour the ganache into ramekins for instant pots de crème.
