I love chocolate. I also love berries. This dessert combines the two into a sensational looking and tasting treat. Although it did take a long time to prepare, it was not difficult to make. Each step was fairly simple but there was time to wait between each.
First, the chocolate base was prepared. The base was a combination of butter, sugar, flour, cocoa, egg yolk, vanilla and baking powder. Once prepared, it was spread into the bottom of a tart or flan pan then baked and cooled.
The next step was to prepare the ganache. This was a simple combination of chopped dark chocolate and 35% cream. The mixture was then poured onto the base and cooled for a further two long hours. (I did mention that I love chocolate, didn’t I? Waiting for more than two minutes to consume chocolate can be torture for me).
This still doesn’t look like a spectacular dessert, does it? Well, add some fresh berries and it starts to take shape. To have the berries adhere to the chocolate base, melted jam was spread over them. Look at the result.
The dessert still wasn’t ready to eat! I guess I have learned to be patient. Well, maybe only to wait for this dessert. The tart had to sit for another 45 minutes for the jam to set the berries in place. Now it’s time to eat.
I even managed to wait to take a couple more pictures. Here is a close-up. Simple yet elegant, no? Finally on the plate and ready to be consumed. The tart was very, very tasty. It was difficult to resist having a second slice. That will wait until tomorrow. I can’t wait!
Recipe (source: Canadian Living)
Prep time 30 minutes Total time 3 hours 45 minutes (includes cooling Portion size 8
6 oz (170 g) blackberries
6 oz (170 g) raspberries
6 oz (170 g) blueberries
1/4 cup (60 mL) seedless raspberry jam
1½ cups (375 mL) whipping cream 35%
8 oz (227 g) dark chocolate, chopped
½ cup (125 mL) butter, softened
1/3 cup (75 mL) granulated sugar
1 egg yolk
½ tsp (2 mL) vanilla
1 cup (250 mL) all-purpose flour
1/3 cup (75 mL) cocoa powder
¼ tsp (1 mL) baking powder
1 pinch salt
Chocolate Crust: In bowl, beat butter with sugar until fluffy; beat in egg yolk and vanilla. Whisk together flour, cocoa powder, baking powder and salt; stir into butter mixture. Press onto bottom and up side of greased 9-inch (23 cm) round tart pan with removable bottom. Refrigerate for 30 minutes.
Bake on baking sheet in 350ºF (180ºC) oven until surface appears dry, about 30 minutes. Let cool on rack.
Ganache: In small saucepan, bring cream to boil; pour over chocolate in bowl. Let stand for 2 minutes; whisk until chocolate is melted and smooth. Pour into prepared crust; refrigerate for 2 hours. (Make-ahead: Cover loosely and refrigerate for up to 24 hours.)
Arrange blackberries around edge of tart; place 1 in centre. Arrange raspberries inside blackberries; place 5 around centre blackberry. Fill empty space with blueberries.
In small microwaveable dish, microwave jam with 1 tbsp water on high until liquid, about 40 seconds; brush over berries. Let stand at room temperature for 45 minutes before serving.