Fine Chocolate Tart, Blackberry & Blueberry
The dark fruit of the tartlet echoes the fruity aromas of the wine, enhanced by the creamy texture of the chocolate.
Pairing: Intuition de Fleur Cardinale 2020
Ingredients (serves 4)
For the shortcrust pastry :
- 200g flour
- 100g cold butter
- 80g icing sugar
- 1 egg yolk
- 1 to 2 tbsp. cold water
(or ready-to-use shortcrust pastry)
For the chocolate ganache :
- 200g dark chocolate (64-70%)
- 150ml full cream
- 30ml milk
- 1 pinch of salt
- 1 tbsp. honey or brown sugar (optional)
Fruit for decoration :
- 125g blackberries
- 125g blueberries
- Icing sugar (optional)
Preparation
1- Prepare the dough: dust the flour with the butter, add the icing sugar, yolk and water. Form into a ball and leave to rest in the fridge for 30 mins. Roll out and line a tart tin. Bake for 15-20min at 180°C.
2- Prepare the ganache: heat the cream and milk. Remove from the heat and add the chocolate pieces. Mix well until smooth. Add a pinch of salt.
3- Pour the ganache into the cooled tart base. Leave to set at room temperature for 1 hour, then chill for a further 1 hour.
4- Just before serving: arrange the blackberries and blueberries evenly over the tart. Sprinkle lightly with icing sugar if desired.