Indulgent Blackberry and Chocolate Fondant Tart

Dark and indulgent, this Blackberry and Chocolate Fondant Tart is the perfect recipe to accompany the stunning limited edition KitchenAid Artisan Black Tie Stand Mixer. With its rich chocolate fondant filling and dark berry topping, the sophisticated sweet tart makes a special finale to any dinner party.

Ingredients - Pastry

• 225g plain flour
• 150g butter
• 30g cocoa
• 40g caster sugar
• 1 egg yolk
• Pinch of salt
• 10ml cold water

Ingredients - Filling

• 125ml double cream
• 300g dark chocolate, finely chopped
• 40g caster sugar
• 50g soft butter
• 2 eggs plus 2 extra egg yolks
• 1tsp vanilla extract

Ingredients - Topping

• 175g fresh blackberries
• 10g caster sugar
  
  

Method

• In the KitchenAid bowl, sift together the flour, salt, sugar and cocoa and then rub in 150g butter using the flat edge beater until the mix resembles fine breadcrumbs.
• Add one egg yolk and the water, mixing until just combined. Take care not to overmix, or you risk making the pastry tough.
• Roll out the pastry and line a 23cm fluted tart tin, before covering with parchment and baking beans and blind baking for 25-30 minutes at 180 degrees centigrade. Remove the paper and baking beans and return to the oven for a further 5 minutes.
• In a heatproof glass bowl, combine the double cream, 40g caster sugar, 50g butter, chopped chocolate and vanilla extract and stir together over a saucepan of simmering water until fully melted and combined. Do not let the base of the bowl touch the water.
• Transfer the chocolate mixture to the KitchenAid bowl and use the whisk attachment to whisk in the eggs and extra egg yolks.
• Pour the mixture into the pastry-lined tin and bake for 15-20 minutes at 150 degrees centigrade. Remove the tart from the oven leave to cool at room temperature, before transferring to the refrigerator for a maximum of 5 hours prior to serving.
• 15 minutes before serving, take the tart out of the refrigerator and carefully remove it from its tin. Top the tart with the blackberries and sprinkle them with the remaining 10g of caster sugar to bring out the syrupy juices.