A delicious Autumnal pudding – chocolate, blackberry and fig tart.
Dark chocolate, blackberry and fig tart
This is a beautiful Autumnal tart which has a rich, full flavour with a sharpness from the blackberries. You can play around with the sweetness by choosing darker or lighter chocolate according to your taste. It is not difficult to make and you can make it plain or add other fruit (such as raspberries) if you don’t have any figs!
This recipe serves at least 14 people, so you may want to halve the ingredients to make fewer. It makes a delicious alternative to Christmas pudding too!
What you will need:
8oz unsalted butter
16oz plain flour
1 oz caster sugar
1 oz tbsp ground almonds
2 free range eggs
4-5 tsp cold water
20oz dark chocolate (at least 60% cocoa solids – if you like it dark go for 70% upwards)
6 free range eggs
3oz caster sugar
120ml double cream
8 fresh figs.
In a food processor, blend the butter, flour, salt, caster sugar and ground almonds until they turn into fine breadcrumbs.
Add the beaten egg and a couple of teaspoons of water and mix together until it forms a dough. If it’s too dry, add more water – but go carefully, it’s easier to add than to take away!
Knead the dough very gently, cover in cling film and refrigerate for at least half an hour.
Preaheat the oven to 190C Gas 5.
Grease a 12inch tart case with butter.
When you’re ready, roll out the pastry on a floury surface. Place into the tart case, mending any cracks. Place baking parchment onto the tart and fill with rice or dried chickpeas (or ceramic beans if you have them).
Bake in the oven for 15 minutes, remove the parchment and bake for a further 5 minutes (until a pale golden colour).
Melt the chocolate over a bowl of simmering water.
In another bowl, whisk the eggs and sugar until pale and creamy and pour into the chocolate when melted. Mix well.
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Set out washed blackberries into the tart case and pour over the chocolate mixture. Slice the figs and arrange on the top of the chocolate. Bake for20 minutes or until set.
You can refrigerate or server warm – whichever your prefer. It’s lovely with mascarpone, yoghurt or double cream.