Blackberry and dark chocolate tart with caramel and semi-salted butter

by Chiara

In the past week, it was very difficult staying in the kitchen and baking something ‘cause my mind was elsewhere. Although in truth, every day is hard enough for me. I know that there are people who are worse off than myself, but feeling unfulfilled won’t let me really appreciate all I got. I guess I never told you how hard it is to get ingredients and baking tools here in Switzerland. I hate to say this, but this country lags further behind in terms of access to pastry supplies and quality products for baking at home. And if there’s something, it’s just so expensive.
This is the reason why, for four years now, I order online almost everything I use for creating my sweets, from flour to chocolate for example and I go to Italy to pick up my parcels weekly. But I can do this thanks exclusively to my parents!
Many times, however, I’d like to experiment with different fruits or other fresh ingredients in order to create new combinations of flavors and to taste something else.. but I cannot and this hurts my soul. Still, it would be nice if Switzerland “opened its eyes”..
The tart that I want to share with you today has the classic combination of blackberries and chocolate, that’s a winning pairing and a triumphant duo, anyway. I’ve used the innovative Caranoa dark chocolate from Valrhona with its amazing caramel and semi-salted butter flavors to make a melt-in-the-mouth ganache and the delightful Dulcey caramelized white chocolate for the creamy namelaka on top. The tart is completed by a flaky chocolate shortcrust pastry and a nutty blackberry financier with fresh blackberries.

To recap, the recipe requires:

  • Flaky chocolate and hazelnut sablée shortcrust pastry
  • Spongy and nutty blackberry financier (with both blackberries puree and fresh blackberries)
  • Melt-in-the-mouth Caranoa 55% dark chocolate ganache with maple syrup, that recalls and enhances the caramel flavor of the chocolate and also gives a soft and creamy texture to the ganache
  • Silken Dulcey 32% caramelized white chocolate namelaka which gives the right, sweet touch to the tart

If you make this recipe, be sure to leave a comment or tag me on Instagram. I’d be more than happy to hear from you! And, of course, if you have any questions or doubts, I’m absolutely willing to respond you as quickly as possible. ♡


Blackberry and dark chocolate tart with caramel and semi-salted butter

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Serves: 8-10
Nutrition facts: 200 calories 20 grams fat

Ingredients

Chocolate and hazelnut sablée
150 g type 2 whole wheat flour (150-180W)
6 g cocoa powder 22-24%
96 g butter, cold
59 g icing sugar
20 g hazelnut flour, toasted
31 g eggs
⅛ tsp Maldon salt

Blackberry financier
45 g butter
75 g icing sugar
30 g type 1 whole wheat flour (150-180 W)
25 g hazelnut flour, toasted
80 g egg whites, to room temperature
25 g blackberries puree, to room temperature
⅛ tsp Maldon salt
1,25 g (¼ tsp) natural red food coloring
1,25 g (¼ tsp) natural purple food coloring
250 g fresh blackberries, cut in half

Caranoa 55% dark chocolate ganache
276 g Caranoa 55% dark chocolate
276 g heavy cream 35% fat content
36 g whole milk
45 g maple syrup

Dulcey 32% caramelized white chocolate namelaka
104 g whole milk
8 g glucose syrup
1,25 g (¼ tsp) Maldon salt
2 g gelatin sheets gold strength (200 Bloom)
10 g cold water to soak the gelatin sheets
180 g Dulcey 32% white chocolate
210 g heavy cream 35% fat content, cold

Assembly and decoration 
fresh blackberries
Dulcey 32% chocolate crispy pearls
gold powder dust
edible flowers

Instructions

Chocolate and hazelnut sablée

  1. Put flour, sifted cocoa powder, cubes of butter, icing sugar and hazelnut flour into the bowl of your freestanding mixer with paddle attachment. Work until mix resembles fine breadcrumbs. Meanwhile, whisk together eggs with salt.
  2. Add the eggs to the mix of flour-butter and work until the dough comes together.
  3. Once the pastry has come together, press into a neat flat square and cover in plastic wrap. Place in the fridge for at least 1 hour or overnight.
  4. Line a baking tray with perforated silicone mat and a greased 23x2cm perforated tart ring.
  5. Roll out the sablée to a thickness of 3/4mm and line the tart ring. Prick the pastry all over with a fork, put in the fridge for 15 min or in the freezer for 30 min. In the meantime, preheat the oven to 160°C (ventilation mode) and make the financier.

Blackberry financier

  1. To make the Beurre Noisette, boil the butter in a saucepan until it becomes a golden-brown color. When it is ready, you should also notice a nutty aroma. Strain through a cheese cloth into a bowl and cool to 50 ̊C.
  2. In a bowl sift the icing sugar, the whole wheat flour, the hazelnut flour and the food colorings. Add the salt and mix by hand with a fine whisk. Add the egg whites and mix again until obtain a creamy, homogeneous batter.
  3. Add the blackberries puree and, once combined, add the Beurre Noisette and mix until fully incorporated.
  4. Pour the financier into the sablée shell and lay evenly the half cut blackberries on top of the financier. They will sink in a little bit anyway, so no need to push them. Bake for about 20-25 minutes, until the financier is golden brown. Set aside to cool down.

Caranoa 55% dark chocolate ganache

  1. Heat the heavy cream with the milk and the maple syrup in the microwave without boiling. Melt also the dark chocolate to 50°C in the microwave.
  2. Pour the hot mixture over the chocolate in three times, stirring with a spatula in a circular pattern until the ganache is well combined, smooth and glossy.
  3. Pour the ganache into a mixing glass or a measuring cup and mix with a hand blender to obtain the best and most silky smooth consistency and without adding air bubbles.
  4. Pour the ganache over the financier and place in the fridge for about 2h, until the ganache has a slightly firm consistency.

Dulcey 32% caramelized white chocolate namelaka

  1. Soak the gelatin sheets in cold water.
  2. Melt the Dulcey chocolate in the microwave to 45°C.
  3. Heat also the milk with the glucose syrup and the salt in the microwave without boiling then add in the soaked gelatin sheets.
  4. Pour the hot mixture over the melted chocolate in three times, stirring with a spatula in a circular pattern to obtain a smooth cream.
  5. Pour the namelaka into a measuring cup and emulsify with the hand blender to stabilize the emulsion and without adding air bubbles. Add slowly the cold heavy cream and mix concurrently with the hand blender.
  6. Transfer the namelaka into a bowl, cover with clingfilm touching the surface and place in the fridge for at least 12 hours or overnight.

Assembly and decoration

  1. Divide the namelaka in 4 disposable piping bags fitted with 4 star tips (Wilton n°32, Wilton 6B, Wilton 4B and 18mm star tip) and decorate the circumference of the tart.
  2. Finish the decoration with Dulcey 32% chocolate crispy pearls (dust some of them with gold powder dust), fresh blackberries (both whole and cut in half) and edible flowers.

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2 Comments

Keith 13 October 2019 - 8:12

Very nice Chiara
Keep up the good work ..
The Tessin is a lovely place to live.
Best wishes always
K.

Reply
Chiara 18 October 2019 - 23:11

Thank you so much Keith, I’m so glad about your feedback! 🤗

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