drunken chocolate and blackberry tart

15.12.16

Cor! Whip up our rich and mouthwatering drunken chocolate and blackberry tart, an impressive pud which is sure to turn heads *grin*

Serves 8-10

Top tip: soak the blackberries in sloe gin overnight to really let the gin infuse in the fruit

Alrighty, you’ll need:

Pastry

Filling

Now you just need to:

Preheat the oven to 180C
To make the pastry, simply put the flour and cubed butter into a food processor, and blitz until fine breadcrumbs are formed.
Add the sugar and give it another blitz, then add one whole egg and continue to process until the mixture clumps together. If it is looking a little dry then add some milk a tsp. at a time.
Once the mixture has formed a ball, take out of the processor and refrigerate in cling film for 20 minutes.
Once cooled, roll the pastry out at the thickness of a pound coin and mold to a medium sized tart tin, flan or quiche dish. Bake at 180 degrees for 20 minutes or until golden brown and leave to cool.
Strain the soaking blackberries, putting the left over gin into another bowl or cup, and add the berries to a pan with 1 tbsp. icing sugar. Simmer for 10 minutes on a medium heat until the liquid at the bottom turns to a syrupy texture. Spread the cooked blackberry mixture into the bottom of the pastry case.
To make the chocolate topping, heat the cream with the caster sugar until a few bubbles appear; add the butter and take off the heat when melted.
Break the chocolate into small chunks and add to the hot cream mixture and stir until fully combined and smooth. Add the milk and keep stirring until shiny.
Pour the thick chocolate mixture over the blackberries in the tart case and leave to cool for a couple of hours until set. Dollop with generous amounts of blackberry and sloe gin yoghurt to serve!

If you have a go at our drunken chocolate and blackberry tart, then share it with us on social media and tag us in your creations!

Credit: Sasha Holt

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