A delicious dessert that uses dark chocolate and a combination of fresh and canned berries.
|1 sheet||Sweet shortcrust pastry, defrosted|
|1||Egg, beaten, for brushing|
|350 g||Dark chocolate, good quality, 70 per cent cocoa (Main)|
|250 g||Creme fraiche, at room temperature|
|1 can||Boysenberries, 400g, drained (reserve the syrup) (Main)|
|2 punnets||Fresh mixed berries, e.g. raspberries, boysenberries, blackberries (Main)|
AdvertisementAdvertise with NZME.
- Heat oven to 170C.
- Roll out pastry by a few centimetres on each side to fit a 25cm tart tin. Line tart tin with the pastry, then line with baking paper on top.
- Fill with baking beans/uncooked rice/dried beans and bake until the pastry is cooked through, about 18-20 minutes.
- Remove the baking paper and brush cooked pastry with a little beaten egg. Return to the oven until the base is golden and firm, about 5 more minutes. Remove and set aside to cool in the tin.
- Melt chocolate in a double boiler or glass bowl set above a pot of simmering water. Once the chocolate has melted, fold one third of the creme fraiche into the chocolate.
- Repeat with the remaining creme fraiche. Remove bowl from the heat and fold in the drained boysenberries.
- Spoon the chocolate creme fraiche mixture into the prepared tart case and set in the fridge until firm, about 1 hour.
- Boil the reserved boysenberry syrup in a small pot for 2 minutes until reduced by about half.
- Remove tart from the case and garnish with fresh berries. Slice and serve with creme fraiche or yoghurt, more fresh berries and boysenberry syrup drizzled over the top.