Fall is when blackberries are in season in many areas. Using fresh, locally grown blackberries in your tarts will give you the best flavor and sweetness. These seasonal ingredients add a touch of autumnal freshness to this rich dessert.
Food writer Hugo Arnold said: “This is the ultimate dessert of decadence. The sharpness of the blackberries cuts through the incredibly rich chocolate ganache, creating a wonderful contrast in texture and flavour.” .
Dark chocolate and blackberry tart recipe
material:
For shortcrust pastry:
- 375g soft flour
- 1 teaspoon sea salt
- 170g cold butter (diced)
- 1 egg yolk
For chocolate ganache:
- whipped cream 500ml
- 350g chocolate, 70% or more cocoa
- 1 dessert spoon of liquid glucose
- 75g butter
- 200g fresh blackberries
Method:
To make the pastry, sift the flour and place it in a food processor with salt and butter. Add egg yolks and beans.
Add 5 tablespoons cold water and pulse again until pastry comes together as a ball of dough.
Transfer to a lightly floured work surface and knead for 1 to 2 minutes. Flatten the dough, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
Once the pastry has cooled, roll it out between two layers of cling film to a thickness of 5 mm. Line a 26cm round tart pan with the dough, trim off the excess, and chill again for 30 minutes.
Preheat the oven to 180°C/gas mark. 4. Place the baking beans in the chilled pastry case and blind bake.
To make the ganache filling, bring the cream to a boil in a small saucepan. Stir in the chocolate crumbles until completely melted, then stir in the liquid glucose.
Remove from heat.
Scatter the blackberries over the cooked pastry base and pour over the chocolate ganache.
Refrigerate until ganache is firm, at least 2 hours. Next, remove the can and slice into thin wedges.
*The first edition was published in 2019 and updated in 2023.