I really ask myself: can we speak of technical progress when nobody has invented yet how to download food from the internet. Like for these blackberry chocolate tarts. I made them a few weeks ago, stumbled upon the pictures I took on my camera roll and now I wish I had them again.

So while we all wait for science to concentrate on making my dream come true, maybe one of you can make these and invite me over? I also consider myself as an expert on taste and I could give you constructive feedback. No, ok. They are delicious. There. I didn’t even need to try yours. But please do, try these at home.

Blackberry chocolate tart

Blackberry chocolate tart


    For the tart base:
  • 140 g flours
  • 30 g unsweeten cacao powder
  • 60 g powdered sugar
  • 1 pinch of salt
  • 80 g butter at room temperature
  • 1 egg yolk
  • For the filling:
  • 250 ml cream
  • 150 g berry jam
  • 200 g dark chocolate
  • 2 Tbsp butter
  • For the topping:
  • a handful of fresh blackberries
  • optional powdered sugar


    For the dough:
  1. Put all dry ingredients into a bowl, cut the butter into small pieces and knead all together with the egg yolk to a smooth dough.
  2. Form a ball, wrap it into cling film and let it rest for 1 hour in the fridge.
  3. Meanwhile preheat the oven to 180 ° C. Take your tart forms (I used 3 small ones, one bigger one works just as well) and butter and dust them with some flour.
  4. Once the dough is rested. Roll it out and line the baking forms with dough.
  5. Stab the base with a fork to create tiny holes.
  6. Put baking paper on all tart forms and pour some dry beans or lentils on it.
  7. Bake for 15 mins with the beans or lentils in place.
  8. For the filling
  9. Cut the chocolate into bigger pieces.
  10. Bring the cream together with the berry jam in a pot to the boil. Make sure it doesn't spill.
  11. Take it from the heat and add the chocolate.
  12. Stir until well combined.
  13. Add the butter and mix well.
  14. Pour it on the baked tart base and let it cool.
  15. For the topping
  16. When the cream is cooling down, you can add the fresh blackberries.
  17. Right before serving you can add some more powdered sugar on top.
  18. Enjoy!

I’m regretting that I gave them away when they were fresh. I could have put them in the freezer and now have a tiny chocolate blackberry tart. I’m stupid. Or social. In this case both. And now I blame my soft heart. But you should seen the faces of my co-workers when I brought them in. All stary-eyed.

It was funny to watch when I told them that there’s jam in the cream. It makes it a bit tangy and fruity and fresh. Cuts through the richness and makes it therefore the perfect summer cake. Also late-summer cake if you’re wondering.

So, let’s summarize: you’re following this recipe and inviting me over afterwards. Deal? Thank you!

Now. Carry on!