Hi Everyone,
This recipe would have to be any dark chocolate lovers dream! Left in the fridge it lasts a good 5 days and tastes superb served with an espresso.
Funny enough, despite being a lover of whipped cream I personally wouldn’t serve it on the side with this luxurious truffle chocolate tart.
Be careful though when making this recipe – it is important to see the right chocolate otherwise the tart won’t set as hoped for.
Keep reading for the Chocolate Truffle and Blueberry Tart recipe.
Chocolate Truffle and Blueberry Tart
For the base:
Preheat oven to fan bake 180°C and place the tray on the lowest level.
Lightly grease a 26cm round tart tin.
Ingredients:
- 1 cup plus 3 tablespoons plain flour
- 3 tablespoons dark cocoa powder
- 1/4 cup icing sugar
- 120 g chilled butter chopped into cubes
- 1-2 tablespoons iced water
Recipe:
Put all ingredients into a food processor and whizz until the mixture starts to form clumps.
Tip out onto a clean bench and form a ball. Then flatten it and place in the fridge for 15 minutes.
Then roll out between two sheets of baking paper into a circle that is a few centimetres larger than your tin. Gently remove the top layer of baking paper and invert the pastry into the tin. Press and trim the edges.
Refrigerate for 15 minutes.
Bake in a fan bake oven at 180° for 22 minutes. Leave in tin to cool.
For the filling:
Ingredients:
- 200gm blueberries
- 150ml port
- 350ml cream
- 350gm 70% dark chocolate roughly chopped
Recipe:
Soak the blueberries in 150ml port.
Then heat the cream in a pot until just simmering.
Remove from heat and add the chocolate. Note it is important that you use 70% dark chocolate otherwise the tart will not set properly.
Drain the blueberries and then place in the bottom of the cooled tart base.
Add the port to the chocolate mixture and then pour it over the blueberries.
Refrigerate for 2 hours.
Enjoy!
This recipe is based off a recipe in the latest NZ Dish magazine.
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your Cake sound really very yummy thank you for your receipt