Blackberry chocolate tart with chocolate and cinnamon ice cream


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Chocolate and cinnamon ice cream

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
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)
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
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
When cool, churn in an ice cream maker, place in a clean container and store in the freezer
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
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
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
Preheat the oven to 200°C/gas mark 6
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
In a saucepan, combine the blackberries and lemon juice and cook until they are broken down completely. Strain the blackberries and keep the juice
In a bowl, cream together the butter and sugar until fluffy. Then whisk the eggs into the butter and sugar until combined
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
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
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
Remove from the fridge, take the tart out of the tin and slice as desired. Serve with chocolate cinnamon ice cream
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