With anything rich and creamy as this it is good to serve with something that acts as a foil and cuts through the richness of the custard filling. Here I serve with blackberries and creme fraiche. Try and use the best quality chocolate and let it shine. I don’t use any sugar in the chocolate filling, I want to taste the chocolate, not sugar.

Chocolate Tart w blackberries and creme fraiche
2013-07-22 03:30:10

Serves 10
Prep Time
50 min
Cook Time
45 min
Total Time
1 hr 35 min
Sweet Pastry
- 125g Butter
- 125g Sugar
- 250g Flour
- 1 Egg
- Flour for dusting
- Melted butter
- Blind baking rice
- Eggwash
Chocolate Custard
- 600ml Cream
- 80ml milk
- 4 egg yolks
- 2 vanilla pod
- 480g chocolate
- 4 star anise
Vanilla Creme Fraiche
- 80g Creme Fraiche
- 1 Vanilla pod
- Icing sugar to taste
Blackberry Compote
- 150g Sugar
- 100ml water
- 150g Blackberries
Sweet Pastry
- Cream butter and sugar, add flour and egg, mix to combine.
- Rest for 30 minutes.
- Roll out pastry and chimise the tart tin with melted butter and flour.
- Dock the pastry, line with baking paper filled with rice and blind bake at 140˚C until cooked.
- Eggwash and return to the oven for 1 minute.
- Cool.
Chocolate Custard
- Scald the cream and milk with the split/scraped vanilla pod and star anise.
- Whisk onto the egg yolks and then whisk in the chocolate.
- Pass.
- Pour custard into pastry case and cook at 140˚C until there is a slight wobble, about 20-35 minutes depending on your oven.
Vanilla Creme Fraiche
- Scrape the seeds from the vanilla pod.
- Mix the creme fraiche with the seeds and icing sugar to taste - not too sweet.
Blackberry Compote
- Bring sugar and water to the boil, simmer for about 2-3 minutes.
- Add blackberries to the pot and simmer for 2 minutes then remove from the heat.
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