Dark Chocolate Blackberry Tart Recipe

This recipe is a company favorite. When we photographed this recipe, the entire office ate it immediately after the photo was taken. It can be dressed up with different fruits and garnish. We like to combine dried and fresh fruits together.

Dark Chocolate Blackberry Tart
Recipe type: Dessert
Serves: 1 (10-inch) tart.
For the Crust
  • ½ cup (1stick) unsalted butter, chilled and cut into 8 pieces
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • 1¼ cups all-purpose flour
  • ¼ teaspoon salt
For the Cholocate Filling
  • 12 ounces dark chocolate 70 percent cocoa, chopped (about 2 cups)
  • 1 cup heavy cream
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, room temperature
  • 2 egg yolks
  • ½ cup sour cream
For Assembly
  • 4 tablespoons blackberry jam
  • 1 pint (2cups) ripe blackberries, gently rinsed and laid out on a towel to dry
  • ½ cup dehydrated blackberries
To make the crust:
  1. Preheat the oven to 350°F.
  2. Pulse the butter and sugar in a food processor fitted with a metal blade until combined. Add the egg yolk and pulse a few times more. Add the flour and salt and process just until the dough holds together when you press it between your fingers.
  3. Knead the dough briefly o bring all the ingredients together, then press it into a flat disk about 6 inches in diameter, wrap in plastic, and refrigerate until firm, about 30 minutes.
  4. Roll the dough out onto a light floured work surface to ⅛-inch thickness. Roll the dough circle up onto the rolling pin and unroll it over an ungreased 10-inch tart pan with a removable bottom, centering the dough and pressing it firmly into the bottom and sides of the pan. Trim the top by rolling a rolling pin over the edges.
  5. Bake the tart shell on the middle rack of the oven until the crust is light golden brown, 20 minutes. Set the pan on a rack to cool.
To make the filling:
  1. Place the chocolate into a medium mixing bowl.
  2. Bring the cream, sugar and salt to a full, rolling boil in a medium saucepan.
  3. Pour the boiling cream over the chocolate and let it sit a few seconds to begin melting, then stir gently with a whisk just until the chocolate is smooth.
  4. Whisk in the butter, about a tablespoon or two at a time, until each piece is incorporated. Whisk in the egg yolks until smooth. Fold in the sour cream.
  5. To assemble:
  6. Spread the jam onto the bottom of the tart shell evenly. Pour the chocolate filling into the tart shell and top with both fresh and dehydrated berries. Set the tart aside at room temperature, uncovered, until it is completely cooled and softly set, about 1 hour.