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
- 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.
- 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.
- 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.
- Bake the pastry for 10-15 minutes, or until just lightly golden-brown. Remove from the oven and allow to cool.
- 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.
- 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.
- Fill tart base with mixture and refrigerate for 3-4 hours.
- Decoration: Place the blackberries in the freezer until they are completely frozen.
- Serve the chocolate tart with whipped cream and a generous amount of frozen blackberries on top.