Chocolate and Blackberry Tart | The Collective, great bull

drunken chocolate and blackberry tart

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:


  • 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


chocolate and blackberry tart


chocolate and blackberry tart