Dark Chocolate Cremeux tart with frozen blackberries

This tart looks like something you might have bought from a French patisserie, but it is so easy to make.


(Makes one 20 cm tart)

For the crust

  • 100 g soft butter
  • 60 g icing sugar
  • 15 g cacao
  • ½ vanilla pod
  • 1 pinch of salt
  • 1 egg
  • 25 g almond meal
  • 175 g all-purpose flour
  • 1 tart tin with a removable base, 20 cm in diameter

For the chocolate cremeux

  • 2 sheets of gelatin
  • 250 g of dark chocolate 70 %, chopped
  • 3½ dl cream, 38%
  • 25 g honey
  • 1 pinch of salt


  • 200 g fresh blackberries
  • 2½ dl whipping cream


  1. For the crust: Put flour, almond meal, cacao, vanilla, icing sugar and salt in a large bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. 
  2. Add the egg and mix until it comes together to form a firm dough. Wrap in cling film and leave to rest in the fridge for about 30 minutes. 
  3. Preheat the oven to 190°C.  Dust the work surface with flour and then roll out the pastry as thinly as you can to a circle – about 5cm/2in larger than your flan tin. Line the tin with pastry. Don’t worry if the pastry breaks a little, it is easy to patch up. Put the tin in the freezer for one hour. 
  4. Bake the pastry for 10-15 minutes, or until just lightly golden-brown. Remove from the oven and allow to cool.
  5. For the Cremeux: Soak gelatin in ice water until softened; squeeze out any excess water and set aside. Make a bain marie. Place a large bowl over a medium pot of simmering water (2-3 cm of water).
    Chop the chocolate and melt the chocolate in the bain marie.
  6. Heat the cream and the honey in a medium pan over a low heat to just a simmer. Gently fold in the gelatin sheets then pour the cream mixture over the melted chocolate and stir until the chocolate cream is smooth. Add a pinch of salt.
  7. Fill tart base with mixture and refrigerate for 3-4 hours.
  8. Decoration: Place the blackberries in the freezer until they are completely frozen.
  9. Serve the chocolate tart with whipped cream and a generous amount of frozen blackberries on top.


11. November 2019