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Dark Chocolate Tart with Blackberries and Hazelnut Praline

Chocolate Filling:
700mls cream
700g dark chocolate, chopped

Pastry:
2 cups flour
1 Tbsp dark cocoa powder
pinch of salt
1/4 cup caster sugar
150g cold butter, chopped into cubes
2-3 Tbsp iced water

Hazelnut Praline:
11/2 cups hazelnuts
200g sugar
3 tablespoons water

To serve:
2 cups fresh blackberries
200ml cream, softly whipped

Chocolate Filling:
Heat cream in a microwave or pot until almost boiling. Add chocolate and whisk until smooth. (It may need a tiny bit of extra gentle heating to melt fully). Cool for 15 minutes, then pour into pastry shell.

Pastry:
Whizz flour, cocoa, salt and sugar in a food processor. Drop in butter and pulse until mixture resembles fine breadcrumbs. Slowly add iced water and pulse until mixture forms big clumps. Tip onto the bench and squish together. Wrap in plastic wrap and refrigerate for half an hour. Preheat oven to 180˚C (350˚F). Roll pastry out between two sheets of baking paper and line the base and sides of a 26cm tart tin. Pop in the freezer for 15 minutes. Cut out a circle of baking paper slightly bigger than the tart tin, and put in pastry case. Fill with baking beans or rice and cook for 12 minutes, remove baking paper and baking beans and cook a further 10 minutes. Pour in filling, and allow to set a little (for about 15 minutes) then refrigerate for at least six hours before serving. Top with blackberries and crumbled praline and serve with whipped cream and extra berries - and good quality vanilla bean ice cream!

Dodała Wioleta Krysa Obserwuj

Od Magda Em Obserwuj

Źródło: fromthe-kitchen.blogspot.com odwiedź stronę

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