Don’t forget to go through the baking tips first, CHECK IT NOW!
The sweet taste of the blueberries is so scrumptious, and their freshness add beautiful texture to every bite. This is an elegant dessert that looks difficult but is easy to make.
Prep time: 80 mins (including 30 mins chilling time)
Ingredients:
Dough base
1/2 cup and 2 tablespoons flour (and extra for flouring the surface)
3 tbsp cold and cubed unsalted butter
2 tbsp cold water (or slightly less)
Chocolate filling
250 ml heavy cream
4 tsp sugar
1/4 teaspoon salt
50 grams unsalted butter
200 grams semisweet chocolate (min 70% cocoa), broken into small pieces
50 ml milk
Decorations
1 cup blueberries
Handful of round gold sprinkles
Equipment:
| Measuring cups and spoons |
| 1 medium bowl |
| 1 medium sauce pan |
| Rolling pin |
| Rectangular Tart Pan 13 7/8″(L) x 4 3/8″(W) (with a removable bottom) |
| Plastic wrap |
| Parchment paper or foil baking beans (or rice or lentil) |
How to……
Dough base
Mix the flour and butter in a bowl with your fingers. Rub the butter in well until you get a crumbly texture.
Then add the water a little at a time until you form a soft dough.
Wrap it in plastic wrap and chill it in the fridge for at least 30 minutes.
Preheat the oven to 200 Celsius/400 Fahrenheit.
Roll out the dough out on a floured wooden board/surface until it’s about 1/8th of an inch. Now place it over the tart pan. Press down very very gently so you don’t break it. This is easier done when the rolled out dough is at least 2-3 cm wider than the tart pan itself. You can roll the rolling pin over the tart shell to cut off the dough that is draping over the side ( you can find YouTube videos for an easy illustration). Prick the base with a fork all over.
Put foil or parchment paper over the dough and fill it with baking beans or uncooked rice (this will prevent the dough from puffing up).
Bake it for 10-15 minutes. Take it out of the oven and remove the foil with the baking beans or rice.
Reduce the oven temperature to 180 Celsius/350 Fahrenheit and put it back in for 30 minutes until the crust is golden.
Remove from the oven and let it cool.
Chocolate filling
In a medium saucepan, heat the sugar, heavy cream. When it comes to a boil, remove it from the fire.
Add the chocolate and butter and stir until the ingredients are melted and well combined. Add the milk and stir in well.
Pour the chocolate filling into the tart base. Chill in the fridge for 30 minutes – 1 hour.
Remove from the fridge, and scatter the blueberries all over the tart.
Put back in the fridge to chill for another 30 minutes to one hour.
Remove the tart from the tart tin to serve, and scatter the gold sprinkles (optional).