Chocolate berry tart
Pastry: Pulse all ingredients in a food processor until combined, adding ~1T water until the mixture forms a ball. Wrap pastry and leave in the fridge to chill for at least 20 minutes. Once chilled, dust bench with flour and roll pastry out on this to ~5mm thickness. Cut pastry to size and place in pre-greased tart tins of your choice. Place back in fridge to chill for at least 10 minutes.
Pre-heat oven to 180C. Fill tart shells with baking beads and bake tart shells for 10 minutes. Remove baking beads and cook tarts for a further 3-5 minutes until cooked. Allow to cool.
Filling: Over low – medium heat, heat cream until just before boiling. Cream will start to form bubbles at the side of the pot. Remove cream from heat and add chocolate. Leave mixture for 5 minutes, then stir until mixture is combined and silky. Pour mixture into tart shells and place back in fridge.
Once chilled, top tarts with fresh berries or summer fruit of your choice.
Bring tarts out of the fridge at least 15 minute prior to eating to allow them to come to room temperature. Serve and enjoy!
|Icing sugar||1/4 cup|
|Cocoa powder||1/4 cup|
|Whitakers dark cacao 62% chocolate||Full block|
|Fresh Maungatapere bluberries|
|Fresh Maungatapere Blackberries|