Blackberry Chocolate Tart Recipes

CHOCOLATE BERRY TARTS

Steps:

• In a small microwave-safe bowl, melt 4 tablespoons butter; stir in cracker crumbs and sugar. Press onto the bottom and up the sides of two 4-in. fluted tart pans with removable bottoms. Freeze for 1 hour or until firm., In a small saucepan, combine the cream, cinnamon and remaining butter. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in chocolate chips until melted. Pour into crusts. Refrigerate until firm, about 1 hour., Just before serving, arrange berries over filling; sprinkle with confectioners' sugar.

CHOCOLATE AND BLACKBERRY TART CREME BRULEE

Steps:

• 1. Line crust with foil or wax paper and fill with beans or rice to keep crust from puffing up. Bake crust 8-10 mins in 400 degree oven.Remove foil and beans and continue baking for about 12 mins till golden brown.Cool In a large bowl, whisk together egg yolks,sugar, cream, sour cream and vanilla.Transfer to the top of a double boiler or a heat proof bowl set over a pan of simmering water. Cook stirring constantly till custard thickens, about 30 mins. When custard is thick enough to coat the back of a wooden spoon, remove from heat and strain into a large clean bowl.The custard will thicken as it cools.Keep custard chilled until ready to use. Melt chocolate and spread over the baked crust.Cover with berries.Top with cooled custard, smoothing with back of a spoon. When ready to serve sift sugar over entire top. With a little propane torch....Yes!! I have one and love it.....melt the sugar . It can be done under a broiler too although I have never done my Brulee this way. Chill a few minutes before serving.
• 2. Serve with fresh blackberries on the side.

BLACKBERRY CHOCOLATE TART

Steps:

• 1. First, make the pie dough. Sift the flour, unsweetened cocoa, confectioners' sugar, and salt into a mixing bowl and make a well in the center. Put the butter and egg yolk in the well and gradually mix in the dry ingredients, using a pie dough blender or two forks. Knead lightly and form into a ball. Cover with plastic wrap and chill in the refrigerator for 1 hour.
• 2. When chilled, unwrap the dough. Preheat the oven to 350°F. Roll out the dough on a lightly floured workcounter. Use it to line a 12x4-inch rectangular tart pan and prick the pastry shell with a fork. Line the shell with parchment paper and fill with dried beans. Bake for 15 minutes. Remove from the oven, remove the beans and parchment paper and set aside to cool.
• 3. To Make the Filling, put the cream and jelly into a pan and bring to a boil over low heat. Remove the pan from the heat and stir in the chocolate until melted and smooth. Stir in the butter until melted and smooth. Pour the mixture into the pastry shell and set aside to cool.
• 4. Put 1 1/3 cups of the blackberries, the lemon juice, and the superfine sugar into a food processor and process until smooth. Strain through a fine mesh strainer. Transfer to a bowl and stir in the cassis. Set aside.
• 5. Remove the tart from the pan and place on a serving plate. Arrange the remaining blackberries on top and brush with a little blackberry and liqueur sauce. Serve the tart with the sauce on the side. *Cassis is a black currant liqueur