Farewell to Summer, time to welcome Autumn, and we slowly start cooking again, turning on the oven after weeks of too much heat. Today, our food stylist Beatrice Prada decided to take on a sweet recipe to get us ready for the fall season: a puff pastry tart with soft chocolate and blackberry filling!
Blackberry and Chocolate Tart
Ingredients:
For the puff pastry dough
1 5/8 cup | 200 g flour
½ cup | 100 g cold butter
2 ⅓ tbsp | 30 g sugar
5 tbsps cold water
1 tbsp cocoa powder
1 pinch of salt
For the filling
½ cup | 100 g bitter chocolate
¾ cup | 125 g blackberries
3 ½ tbsps | 50 g butter
2 eggs
4 tbsps | 50 g sugar
1 pinch of salt
Method:
Knead the flour, butter, sugar, and salt. Then add the water, the cocoa powder, and continue kneading until the dough is smooth and ingredients are evenly distributed. Form a ball, cover with plastic wrap and let the dough rest in the fridge for at least 30 minutes. Butter and line a 9-inch round baking sheet. Roll out the dough to a thickness of about 0.15 inch (3-4 mm) and transfer to the baking sheet. Preheat the oven to 335-355°F (170-180°C) degrees.
Melt the chocolate and butter in a bain-marie and let it cool. Separate the yolks and egg whites and work the yolks with the sugar. Add the chocolate and butter. Mix well. Whip the egg whites separately with a pinch of salt and incorporate it into the mixture very gently, folding it in from bottom to top to avoid dismantling it. Add the blackberries and bake for about 45 minutes.