Double Chocolate Tart with Blackberries: Recipe for Chocolate Lovers. Extremely flavorful, indulgent and intensely chocolaty dessert for special occasions.
I made this delicious double chocolate tart with blackberries for my husband’s 28th birthday. He is a big chocolate lover, so I knew what to make for him. Double chocolate tart seemed the best solution. I usually make a chocolate tart for special occasions, and it’s always really delicious, but this time I decided to make a double chocolate tart by just scaling up my usual recipe. I made it the evening before, and it was standing in the fridge, so tempting and so delicious. I made a little experiment with the whipped cream, as I wanted it to last for at least 2 days in the fridge. It worked even better than I expected: the whipped cream was in a perfect shape after 2 days and 3 nights in the fridge. The secret trick is super easy: you have to make it as thick as possible by whipping it for 8 minutes with beaters or an immersion blender. I’ve done some research about the topic, just to find out that the best way to make whipped cream last longer is by coincidence the easiest. That’s what I was going for. The reason I was so concerned about the cream was that I recently purchased Kai CAKE MATE Whipped Cream Syringe (DL-5976) which I was really eager to try. I ended up using the round-shaped nozzle, and I think it was a good choice for my cream. I added just a bit of cocoa powder to make the color of the cream a bit warmer. The blackberries fit very well to the tart, both as a decoration element and as a good addition to the chocolate taste. They can be substituted with any other berries though. During the strawberry season I used them instead, and it was great, too. As for the crust, I made it quite thin to give more attention to the chocolate which is the star here. It’s important to use good quality chocolate, as it’s the main ingredient in this tart. If you like the rich taste, go for the dark chocolate with high cocoa content. For a gentle creamy taste take milk chocolate. You can also combine them. For the double chocolate tart you will need 400 grams (14 oz) of chocolate. It seems like a lot but it’s called double chocolate tart, remember? You can scale the recipe down if you want to make a thinner tart. Just ask me how to do it in the comments below. But for those who can’t resist indulgent, luscious, rich and intensely chocolaty desserts, stay with the double chocolate. I guarantee that you won’t regret it. My husband, who is a big connoisseur of chocolate cakes, said that it was the best one he had ever eaten so far and gave it 10 points out of 10. Success! It was just a coincidence but my husband dressed up in chocolate tart colors 🙂 How to Make Double Chocolate Tart with Blackberries
To make this double chocolate tart with blackberries, check the recipe below:
Double Chocolate Tart with Blackberries
For the crust:
- 80 grams or 2.8 oz or 1/3 cup butter, room temperature
- 160 grams or 1 1/3 cups flour
- 1 egg, room temperature
For the double chocolate filling:
- 400 grams or 14 oz chocolate
- 600 ml or 2 1/2 cups heavy cream
- 40 grams or 1.4 oz butter
- 4 eggs
For the cream:
- 300 ml or 1 1/3 cups heavy cream
- 1 tablespoon sugar powder
- 1 teaspoon cocoa powder
- 300 grams or around 3 cups blackberries to decorate
- teaspoon Optional: 1cocoa powder
- Preheat the oven to 200 ºC or 390 ºF.
- In a bowl, combine the softened butter with flour. Use your hands or a food processor for mixing. Add an egg. Mixing the ingredients together shouldn't take more than 5 minutes.
- Take a baking form (mine is 24 cm or 9 inches in diameter) and sprinkle the dough over the bottom. Press firmly with your fingers and distribute evenly to the bottom and sides (sides shouldn't be lower than 3 cm or 1 inch).
- Put the form in the fridge for 20 minutes or in the freezer for 10 minutes.
- Make the filling: Use a water bath for melting. In a pot, boil a small amount of water over medium heat and put a heatproof bowl or pot in the water. Break the chocolate into pieces and stir them in the pot. Add cream and butter. Wait until the mixture is homogeneous, stirring occasionally. Remove from the heat.
- Put the form into the oven for 10 minutes.
- Loosely beat the eggs and stir them in the chocolate mixture.
- When the crust turns golden, pour the chocolate mixture on it and put it in the oven for 15 minutes.
- Prepare the cream: whip it for 8 minutes with beaters or an immersion blender. Add sugar and cocoa powder and whip for 1 more minute.
- Let the tart cool down for at least 1 hour. Arrange blackberries around the rim and cover the tart with cream. You can use a spatula or a culinary syringe, like the one from the link above. Optional: sprinkle with cocoa power.
- You can refrigerate this tart for at least 2 days.
Have a great day! Elena