We have a rich and delicious new baking recipe for you to try this week! Follow along with @LarissaTakchi as she shows us her decadent Salted Valrhona Chocolate and Blackberry Tart! 🍫😍
Tart shell (or store-bought):
175g of plain flour
25g of Dutch cocoa powder
1 pinch of salt
25g of icing sugar
125g of unsalted butter, diced and chilled
1 large egg yolk
2 tbsp of water, cold
150ml of whipping cream
125g of Valrhona Guanaja 70% Chocolate Bar
1 pinch of salt
250g blackberries – blended into a purée, keeping a hand full fresh
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. Fill the tart with blackberry purée.
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 a sprinkle of cocoa powder and a handful of fresh blackberries.