We all love a bit of tart every now and then!
This easy to make chocolate tart is sure to impress at your next soiree, delightfully fooling your guests into thinking you have spent hours in the kitchen!
The salty, crunchy biscuit base is complimented perfectly by the sweetness of the blackberry compote and silky smooth chocolate ganache filling. Serve with double cream to take decadence to a whole new level!
Blackberry Compote Chocolate Tart
For the base:
120g digestive biscuits (granita)
120g mini pretzels, salted
180g salted butter, melted
For the compote:
1 cup fresh (or frozen) blackberries
1/4 cup sugar
For the chocolate ganache filling:
375g good quality milk (or dark) cooking chocolate, chopped
310ml single (pouring) cream
2tsp vanilla bean paste
Place the digestive biscuits and pretzels into a food processor and pulse a few times until they are crumbled, although not too fine. Turn the food processor onto it's lowest setting and pour the melted butter into the biscuits as it is going. Stop as soon as the butter has been incorporated into the biscuits as you don't want the crumb to be too fine, but rather retaining some crunch through a bigger crumb. Press into the base and sides of a 14 inch rectangular loose bottom flan tin. Refrigerate for at least one hour before filling.
To make the filling start with the compote. Place the berries and sugar into a small saucepan. If you are using frozen berries add 1 tbs of water to the bottom of the pan first. If you are using fresh berries add 1/4 cup of water. The frozen berries will release a lot of moisture as you cook them.
Stir constantly until the sugar has dissolved, bring to the boil and then reduce the heat allowing the berries to simmer gently for 15 minutes. Set aside.
Next prepare the chocolate ganache. Add all ingredients to a medium saucepan and place over a low heat stirring constantly until the chocolate has melted and all ingredients have incorporated. Set aside to cool for 15 minutes.
To fill the tart base scoop out the berries from the compote and scatter over the base. Drizzle a small amount of the compote liquid* over the berries, too much liquid will soften the base and carefully pour the chocolate ganache over the berries taking care not to disturb them. Gently shake the tin to create a smooth top on the ganache.
Refrigerate for at least 3 hours to set the ganache and serve slices with double cream.
*Freeze any leftover compote liquid in ice cube trays. The frozen cubes are a tasty addition to breakfast smoothies.
Yield: 10-12 slices
