Blackberry and Chocolate Mini Tarts

Written by on in Desserts, Recipes

I have been desperate to try out a recipe with blackberries since the season started and it’s taken me this long to be happy with it.  I’d also never made ganache and I wanted to try that too, so here we have a blackberry and chocolate tart.

First I tried them  with shortcrust ( store bought obvs – from Waitrose) in mini tartlet tins , these were met with  ‘great with depth of flavour’  but ‘far too big for one person’. Second time I tried it as one big tart with Oreo cookie base (same one I used for the baked cheesecake recipe in the archives)  – nice but far too sweet .  Third time lucky – it was close but no cigar  , back to shortcrust again (store bought this time Marks and Spencer) and smaller cup cake sized , but not enough filling.

Finally fourth times a charm , shortcrust , cup cake sized and just a little more filling and more blackberry, just perfect for a tea party or a special sweet treat .  Dress them up however you wish , as you can see the glitter fairies had field day with some of these.  Enjoy xx

This is chocolate filling has been adapted from the recipe on Maja chocolate.

 

Ingredients

  • 320g Ready Rolled Shortcrust Pastry
  • 300g good quality milk chocolate
  • 30g golden syrup
  • 190g of blackberry puree (throw fresh blackberries into a blender then strain through a small size to remove the pips/seeds)

Directions

For the Tarts

  1. Grease a 12-16 hole tart (cupcake ) mould with butter.

  2. Roll out the shortcrust pastry onto a lightly floured work surface to a 0.5cm/¼in thickness. Using a cookie cutter, or an upturned cup, cut discs from the pastry that are slightly bigger than the holes in the prepared tart tray, then press one disc into each of the holes.

  3. Taking a fork then gently prick the tart base a couple times. Chill in the fridge in the fridge for 10 – 15 mins.
  4. Preheat the oven to 180C/350F/Gas 4.
  5. Once chilled cover the base of the tartlets with baking parchment or foil and fill with a few baking beans.

  6. Bake blind for 10 minutes then remove the parchment and beans.

  7. Return the pastry cases to the oven for another 5 – 10minutes or until they are light golden-brown and completely dry. Set aside to cool while you make the filling.

For the Filling

  1. Gently melt the chocolate over a water bath.
  2. Mix together the golden syrup and pureed blackberry in a small saucepan and heat over a medium heat for a few minutes until its starts to bubble (almost boiling). Take off heat and stir into the melted chocolate until you get a lovely glossy mixture
  3. Spoon the mixture into the cooled pastry cases and chill in the fridge for. 4 – 5 hours, preferably over night.

Decorate as you wish , sprinkle over powdered freeze dried blackberry , throw some sprinkles, edible glitter, or keep in simple with fresh blackberry , just have fun!

 

 

 

 

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