Dark Chocolate & Blackberry Tart
Ingredients
- 1 chocolate cookie crumb crust (9-inch, store-bought)
- 8 oz dark chocolate, chopped
- ¾ cup heavy cream
- 1 tbsp butter
- 1½ cups blackberries, divided
- 1–2 tbsp sugar, to taste
- 1 tsp lemon juice
Directions
Heat the cream until steaming. Pour over the chocolate and butter, let sit for 2 minutes, then stir until smooth.
Pour the ganache into the cookie crust and refrigerate for at least 3 hours, until set.
In a small saucepan, simmer 1 cup of blackberries with the sugar and lemon juice for 5–8 minutes, gently crushing the berries. Cool completely.
Spoon the blackberry compote over the tart, garnish with the remaining fresh berries, and serve chilled or slightly softened.
