Chocolate truffle & ganache tart with blackberries

Ingredients – serves 8

For the pastry case:

  • 225 g plain flour
  • 125 g butter, diced and chilled
  • 40 g icing sugar
  • 1 egg yolk

For the chocolate truffle filling:

  • 200 g dark chocolate
  • 500 ml double cream

For the dark chocolate ganache:

  • 50 ml double cream
  • 50 g dark chocolate

For the topping:

  • 25 g dark chocolate, shaved
  • 200 g blackberries

Method

Make the pastry case:

  • Tip the flour and butter into a food processor and whizz to fine crumbs. When not using a food processor: rub the flour into the butter between your fingers until they form fine crumbs.
  • Add the sugar and egg yolk, then whizz to a smooth dough. When not using a food processor: knead the sugar, egg yolk and buttery flour crumbs to form a smooth dough.
  • On a lightly floured work surface, roll out the pastry to a thickness of about 3 mm.
  • Line a 20 cm tin with the rolled out pastry and prick the base all over with a fork.
  • Place the lined tin onto a baking tray and chill in the fridge for 30 minutes.
  • Heat the oven to 190C/170C fan/gas 5.
  • Bake the pastry case for 25 minutes, remove from the oven and leave to cool for 5 minutes.
  • Carefully tip the baked pastry case out of the tin, put it on a wire rack and leave to cool.

Make the chocolate truffle filling:

  • Break the chocolate in small pieces into a large pan and pour in 150 ml of the cream.
  • Put on the lowest possible heat and stir until the chocolate has melted and everything is combined. Take of the heat and set aside.
  • Put the rest of the cream into large bowl and whisk until the cream looks like a thick milkshake.
  • Pour the melted chocolate into the bowl containing the whisked cream and fold together until they are evenly and smoothly mixed.
  • Pour the mixture into the cooled pastry case, put in the fridge and leave to firm up for 2 hours.

Make the dark chocolate ganache:

  • Heat the cream in a small pan until just steaming, then take off the heat.
  • Break the chocolate in small pieces.
  • Add the chocolate to the warm cream and leave to melt for 5 minutes.
  • Stir to make a glossy ganache, then set aside to firm up a little.

Assemble the tart:

  • Pour the dark chocolate ganache on top of truffle filling, carefully even the surface with a spatula and leave to set for 15 minutes.
  • Decorate with the blackberries and sprinkle over the shaved chocolate.

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