Cor! Whip up our rich and mouthwatering drunken chocolate and blackberry tart, an impressive pud which is sure to turn heads *grin*
Top tip: soak the blackberries in sloe gin overnight to really let the gin infuse in the fruit
Alrighty, you’ll need:
- 225g plain flour
- 110g butter
- 80g sugar
- 1 free range egg
- 300g blackberries
- 200ml sloe gin
- 1 tbsp. icing sugar
- 250ml double cream
- 200g dark chocolate
- 1 tbsp. caster sugar
- 50 salted butter
- 75 ml milk
- 1 tub of The Collective’s Blackberry and Sloe Gin yoghurt to serve
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!
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Credit: Sasha Holt