This recipe evolved in my head over Christmas. I wanted a tart that combined chocolate, cream and fruit. I wanted it to be utterly irresistible while also quick to make. The key feature would be a ganache made with equal amounts of double cream and chocolate to be served on a sweet pastry base and topped with raspberries.
It was the base that changed first. Pastry is slow to make compared to a biscuit base which would also add more flavour, more texture and wouldn’t require baking. So one less job and a real time-saver. Secondly, I added blackberries to the raspberries to give more colour but also to add a subtle addition to that chocolate and fruit taste combination.
Sometimes my new recipes for Holly Cooks need changing three or four times. That’s a lot of cooking and a lot of tasting and it’s definitely all part of the fun I have from writing the blog. But this recipe was one of those that when tasted I thought, yes that’s it, that’s what I want. The fruit brings it’s juiciness and sharpness of taste. The ganache is heavy and seriously rich. The biscuit base has good flavour and a complimentary texture. By the way, I have used dark chocolate with a 70% coco content, but you could absolutely use milk chocolate if you prefer. Try one of each?
Actually, there was one more change. I had just finished putting the blackberries randomly among the raspberries when Dave looked at the tart and said he couldn’t wait to try it. He then asked if he could reposition the blackberries and, given his demonstrable skills when it comes to icing children’s birthday cakes, I gave him free reign to do his artistic best. Well, he simply rearranged the blackberries in diagonal lines and instantly the tart looked truly professional like something from a smart patisserie. Artistic talent will out.
Making this tart takes about twenty five minutes but you also need to allow for cooling time before you serve.
Chocolate, raspberry and blackberry tart
210g ginger nuts (ginger biscuits)
140g unsalted butter, melted
284ml double cream
284g dark chocolate, broken up
icing sugar pouring cream to serve – optional
Preparation time – 25 minutes
Cooling time – 30 minutes
11cm x 34cm rectangular tin/ 23cm round tin, with a removable base
1. Bash up the biscuits in a food processor, or in a sandwich bag using a rolling pin. Pour into a bowl and stir in the melted butter. Keep stirring until combined and then spoon into the tin and flatten out to form a base of even depth. Leave in the fridge to chill.
2. Heat the cream in a small saucepan until hot but not boiling. Remove from the heat and stir in the chocolate to melt and blend completely, thus forming your ganache. Remove the biscuit base from the fridge and pour on. Don’t worry if the ganache fills to the top of the tin.
3. Place the raspberries and blackberries on top. Leave the ganache to cool and set for at least 30 minutes. Dust with icing sugar and serve with pouring cream.