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Blackberry chocolate tart with chocolate and cinnamon ice cream
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This stunning chocolate and blackberry tart recipe is comprised of crisp chocolate pastry, blackberry curd and chocolate ganache. To top it all off, the tart is served with a rich chocolate and cinnamon ice cream – the perfect dinner party dessert. You need to make the pastry, curd and ice cream the day before serving, so make sure you leave plenty of time.
First published in 2018
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Ingredients
Metric
Imperial
Chocolate and cinnamon ice cream
- 285ml of milk
- 142ml of double cream
- 4 egg yolks
- 85g of caster sugar
- 1 cinnamon stick
- 75g of dark chocolate, Willie's Cacao Chulucanas Gold 70%, broken up into small pieces
Chocolate tart cases
- 175g of plain flour
- 25g of cocoa powder, Willie's Cacao Peruvian Chulucanas
- 1 pinch of salt
- 25g of icing sugar
- 125g of unsalted butter, diced and chilled
- 1 large egg yolk
- 2 tbsp of water, cold
Blackberry curd
- 275g of blackberries, fresh or frozen
- 1 tbsp of lemon juice, freshly squeezed
- 200g of granulated sugar
- 55g of unsalted butter, cubed
- 2 eggs
Chocolate ganache
- 150ml of whipping cream
- 125g of dark chocolate drops, Willie's Cacao Los Llanos 70%
- 1 pinch of salt
- 2 tsp caster sugar
SAVE RECIPE
Equipment
- Ice cream maker
- 25cm loose bottom tart tin
- Baking beans
- Cooking thermometer
Method
1
Place the milk and cream in a saucepan with the cinnamon stick. Warm gently over a low heat for 15 minutes. (Taste this now and steep the cinnamon longer if needed)
2
Place the egg yolks in a bowl and whisk with the sugar until pale.
Continue to whisk, gradually pouring the milk and cream mixture through a sieve into the egg mixture until smooth and combined
3
Place the custard in a heavy-based saucepan and add in the chocolate. Taste and add more chocolate if desired. Over a low heat, stir constantly for 5–10 minutes or until
thickened and coating the back of a spoon. Transfer to a clean bowl and place in the fridge to cool
4
When cool, churn in an ice cream maker, place in a clean container and store in the freezer
5
To make the pastry, sift together the flour, cocoa, salt and icing sugar. Rub in the cold butter (using your fingers or a food processor) until the mixture resembles fine breadcrumbs
6
Mix the egg yolk with the water and add to the mixture to make a dough. Add more water at this point, if you need to. Press the pastry into a ball, wrap in cling film and chill for 1
hour
7
Roll out the pastry to fill your tin (you will have some spare). Prick the pastry base with a fork and then put it back in the fridge to rest for 2 hours
8
Preheat the oven to 200°C/gas mark 6
9
Line the case with foil and fill with baking beans. Blind-bake them for 15 minutes. Remove the foil and baking beans and bake them for 5 more minutes. Remove from the oven but leave the case in the tins to cool completely
10
In a saucepan, combine the blackberries and lemon juice and cook until they are broken down completely. Strain the blackberries and keep the juice
11
In a bowl, cream together the butter and sugar until fluffy. Then whisk the eggs into the butter and sugar until combined
12
Now, add the egg mixture to a heavy-based saucepan with your strained blackberry juice. With the heat on low, stir the mixture until it thickens and reads 77°C on a thermometer
13
When the mixture is thick, fill the case about 1/2 to 2/3 full. Place cling film over the curd and place in the fridge overnight
14
For the ganache, place the chocolate in a heatproof bowl. Place the cream, salt and sugar in a saucepan and heat on low. When hot, take the cream off the heat and pour over the chocolate. Leave it for a few minutes and then stir to combine. Pour the ganache over the tart and place in the fridge to set for 2 hours
15
Remove from the fridge, take the tart out of the tin and slice as desired. Serve with chocolate cinnamon ice cream
First published in 2018
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share recipe:
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