This recipe, has no anecdotes. I dedicate this recipe to my late friend Judy. She baked amazing cakes and I hope she approves of this tart.
We didn't see each other often but when we did it was always such a good time. Like when she'd come home for dinner and we'd spend so much time chatting about so many things that we'd forget I was meant to be cooking. Even when I did go into the kitchen to cook, we'd still end up deep in conversation about food or ingredients or cookers lol. Yes cookers; like her mum's oven which they'd had since she can remember but which still baked perfect cakes.
In between the times we got to hang out, she was always ready with messages of encouragement and positivity. I couldn't help but smile whenever I got her messages.... and of course her seal of approval on my baked goodies on Instagram. Rest well Judy.
Makes 1 tart
For the pastry
200 grams all purpose flour
100 grams butter, cut into cubes
2 tbs iced water
1 tsp lemon juice
1 egg, beaten
2 tbs icing sugar
For the filling
500 grams marscapone
30 grams icing sugar
200grams dark chocolate or cocoa nibs
300ml double cream
100 grams strawberries
200 grams blueberries
100 grams raspberries
You will need a tart tin with a removable base and baking beans (if you haven't got baking beans you can use a cup of normal dried beans or uncooked rice)
Start by making the pastry.
Combine all your dry ingredients in a bowl. Next add the butter and using your finger tips, work the butter into the dry ingredients until it forms a breadcrumb like texture. Make a well in the middle.
Mix together the egg, iced water and lemon juice and then gradually pour the mixture. use your hands to form a dough. The minute the dough holds, do not add any more of the egg mixture. If the dough is too wet, you can add a little bit of flour. Turn the dough on to a well floured surface and gently knead the dough for about a minute, into a ball. Cover the dough in clung film and let it sit in the fridge for about 30 minutes.
Pre heat the oven to 180°C.
Take the dough out of the fridge and place it on to a well floured surface. Roll it out into a circle about 10 to 12 inches in diameter. Fold the pastry on to your rolling pin (like toilet paper) then roll it out on to the tart tin. Carefully push down the pastry into the tart making sure to leave about a 1/4 inch of pastry hanging over the edge of the tin (this is because the pastry will shrink as it bakes)
Using a fork, gently poke a few holes into the base of the pastry. (this is to make sure that the pastry doesn't rise or get any air bubbles) Line the pastry with some baking parchment and pour your baking beans on top of this. place into the oven on the middle shelf to bake until its golden brown. Once cooked, set it aside to cool as you prepare the filling.
If your chocolate is in large chunks, break it into smaller chunks and put them into a microwave safe dish along with the double cream. Heat them up in the microwave for 30 seconds at a time until the chocolate is completely melted then using a spoon, combine the chocolate and cream until it is thick and glossy with no lumps.
Next, put your marscapone cheese into a bowl with the icing sugar. Use a spoon to gently fold in the icing sugar, then set aside.
Start by pouring the chocolate ganache into the cooled pastry case. This should fill about half of the pastry case. Place this in the fridge for about 20 minutes until the chocolate begins to set. Take it back out of the fridge and then top with the marscapone until the top of the pastry case.
Place it back into the fridge and let it set for 35 minutes (or until the filling is completely set) Once set, take it out the fridge and arrange your berries over the tart as you wish. Dust the fruit with some icing sugar and serve.
*This dessert is best served cold