BLACKBERRY AND DARK CHOCOLATE GANACHE TART

INGREDIENTS:

GANACHE:
50 g dark chocolate
50g heavy cream

PIE CRUST:
250 g all pourpose flour
90 g powdered sugar
125 g butter
1 vanilla pod
1 egg

BLACKBERRY CURD:
3 dl frozen blackberries
3 egg yolks
3/4 dl sugar
1 tsp vanilla paste
50 g butter
1 tbsp corn starch

DECORATION:
Fresh blackberries
Meringue
Edible flowers

Combine the flour, vanilla beans, butter and powdered sugar in a bowl and mix well with your hands until it looks like crumbs. Add the egg and mix until the dough just comes together. Wrap dough in plastic wrap and put in the fridge for at least 30 minutes. Heat oven to 175°C / 347°F. Roll out the dough on a lightly floured surface and line the bottom of a 18 cm/7 inch pie pan with it. Poke holes with a fork on the bottom. Bake for 15 minutes until golden brown on the edges. Let it cool completely.

Chop the chocolate. Put the cream into a small saucepan and bring to a boil. Remove from heat and pour over the chopped dark chocolate and butter. Let it sit for one minute. Mix carefully until combined. Pour into the pie crust and let it sit in the fridge.

Put the blackberries and sugar into a saucepan and bring it to a boil. Let it simmer until the blackberries are soft and the sugar is dissolved. Now strain it, get as much of the blackberry through as you can and set the juice to the side. Clean the saucepan. Add the egg yolks to the clean saucepan and mix so that there’s no lumps. Add a bit of the warm blackberry juice and mix. Do so until it is all combined and all of the blackberry juice is mixed in. Mix the corn starch with a bit of water in a small bowl and then add it to the blackberries. Add the vanilla paste and mix. Let the curd simmer while you whisk all the time. Whisk the mixture on medium heat until it thickens and have the right consistency. Add the butter and mix until it's melted and completely combined. Now you can pour over det cold chocolate ganache and let it rest in the refrigerator for 1 hour. Decorate as you wish. I used burnt meringue, fresh blackberries and lilacs.

Enjoy!

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