Dual Chocolate Blackberry Tarts

Our recipe from The Valley Table Magazine

Need some dessert inspiration? Our Dual Chocolate Blackberry Tarts uses our Blackberry Lavender Cabernet jam as a base inside of a dark chocolate cookie tart shell and white chocolate ganache. It looks more complicated than they are. The Valley Table Magazine featured our photo and recipe in their latest issue. If, you're like me, you might having a tough time getting a hold of an issue (yes, it's that popular). If I didn't know someone with a subscription, I would never have seen it!

So, just in case you need the recipe, here it is for your convenience:

Dual Chocolate Blackberry Tarts

I find the combination of berries and chocolate genuinely decadent. For this tart, I used a chocolate sable cookie dough as the tart crust. I combined the tartness of blackberries and jam with the richness of white chocolate ganache as the filling.

The crust recipe makes enough for six 4-inch tart shells, and a bit leftover to bake into cookies that you can snack on as you assemble the tart filling.

Chocolate Sable Crust 7 oz all-purpose flour

4 oz granulated sugar

1.5 oz Dutch-process cocoa powder

2 teaspoons espresso powder

1/8 teaspoon kosher salt

5.5 oz unsalted butter, softened

1 egg yolk

1 ½ teaspoons vanilla extract

2 tablespoons heavy cream

Tart Filling

½ cup Wicked Finch Blackberry Lavender Cabernet Jam or other berry jam.

12 oz (approximately 2 cups of white chocolate, chopped

1/2 cup heavy cream

1/4 cup unsalted butter

1 pint of fresh blackberries

INSTRUCTIONS

Crust:

1. In the bowl of your stand mixer fitted with the paddle attachment, mix together the flour, sugar, cocoa powder, espresso powder, and salt.

2. Add the softened butter and mix on low to medium-low speed until the butter is completely blended in.

3. Add the egg yolk and vanilla extract and mix well.

4. Start with half of a tablespoon of cream and add to the bowl mixture. Add a bit more cream in small increments and mix until the dough comes together in a big lump (approximately 20-30 seconds). The dough should be sticky.

5. Remove the dough from the mixing bowl and form it into a disc about 1" thick.

6. Place the disk between two sheets of parchment and roll to about 3/8" thick.

7. Gently ease the tart into the tart pans and trim the edges.

8. Save the scraps and re-roll once. Save the scraps to bake alongside the tart shell for a snack.

9. Using pie weights, bake the tart shells in a 350F degree oven for about 20 minutes. Remove from the oven and let the tart shells cool while you make the filling.

Tart Filling

10: Spread a teaspoon of jam along the bottom of each crust. Place a few blackberries inside the tart on top of the jam. Chill the tart crusts.

11: Heat the butter and cream in a microwave-safe bowl to hot but not boiling. Pour over chopped white chocolate and mix. Chocolate should be softened from the cream mixture. If the consistency of the chocolate is not melted thoroughly, gently heat the chocolate mixture in 20-second increments until just barely melted and liquified.

12: Gently pour the melted chocolate ganache over the berries and jam to fill the remainder of the tarts crusts.

13. Refrigerate the tarts until they are set. Top off the tarts with additional blackberries and lightly press them into the ganache.

(Optional) Decorate the tarts further with edible flowers or dark chocolate drizzle.