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.
- 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
- 250 ml cream
- 150 g berry jam
- 200 g dark chocolate
- 2 Tbsp butter
- a handful of fresh blackberries
- optional powdered sugar
- 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.
- Form a ball, wrap it into cling film and let it rest for 1 hour in the fridge.
- 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.
- Once the dough is rested. Roll it out and line the baking forms with dough.
- Stab the base with a fork to create tiny holes.
- Put baking paper on all tart forms and pour some dry beans or lentils on it.
- Bake for 15 mins with the beans or lentils in place.
- Cut the chocolate into bigger pieces.
- Bring the cream together with the berry jam in a pot to the boil. Make sure it doesn't spill.
- Take it from the heat and add the chocolate.
- Stir until well combined.
- Add the butter and mix well.
- Pour it on the baked tart base and let it cool.
- When the cream is cooling down, you can add the fresh blackberries.
- Right before serving you can add some more powdered sugar on top.
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!