Chocolate and Creamy Blackberry tart - Historias del Ciervo by Julian Angel
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Chocolate and Creamy Blackberry tart

Just 2 steps to make this delicious ice cream. Can you believe it?

Chocolate Crust

{ Makes 1 tart of 7 inches }

  • 150 g All purpose flour
  • 30 g Unsweetened cocoa powder
  • 80 g Cold butter
  • 100 g Sugar
  • 40 g Melted butter
  1. Preheat oven to 350F / 175C.
  2. Mix flour, cocoa and sugar into a medium size bowl. Add the cold butter, then rub into the flour using your fingertips to make a light breadcrumb texture.
  3. Sprinkle the mixture evenly over a baking sheet covered with parchment paper and bake for 15 mins, crushing and mixing the crumble constantly with a knife. ​
  4. Pour the mixture back in the bowl and add the melted butter. Mix all the ingredients until combined.
  5. Press crust onto bottom and sides of a 7-inch springform pan.
  6. Take the pan to the oven and bake for 10 minutes.
  7. Let cool and set aside.

Creamy Blackberry Filling

{ 1 cup }

  • 100 g Blackberry puree
  • 7 g Gelatin
  • 150 g Heavy cream
  • 75 Sweetened condensed milk
  1. Sprinkle the gelatin onto the blackberry puree, mix well and let the mixture to rest for 5 minutes; then, melt the mixture in the microwave.
  2. Whip up heavy cream until soft peaks.
  3. In a medium size bowl mix the blackberry mixture with the condensed milk.
  4. Add in the heavy cream, folding gently until combined.

Assembling and finishing the tart

  1. Pour the blackberry mixture onto the springform pan with the chocolate crust.
  2. Take to the fridge for 1 hour.
  3. Decorate with dulce de leche, meringue kisses and edible flowers.

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