Ingredients
Chocolate pastry
Filling and topping
Method
1.Lightly grease a 26cm removable tart tin.
2.To make the chocolate pastry, combine the flour, icing sugar, almonds and cocoa in a food processor and pulse to combine evenly. Add the diced butter and pulse until crumbly. Don’t over process at this stage! Drop in the egg yolk and pulse until the pastry just starts to come together. Tip onto a lightly-floured surface and press into a disc. Wrap in a plastic bag and rest in the fridge for at least 1 hour before rolling out to line the tart tin. If it rips, use the leftover pastry scraps to patch it back together. Prick all over with a fork and chill for 30 minutes.
3.Trim the pastry to form a neat edge – I usually just roll my rolling pin over the edge to cut through the pastry. Rest the lined tart tin in the freezer for at least 30 minutes.
4.Turn oven to 180°C and place a tray in to preheat. Bake the tart shell towards the top of oven for 15-20 minutes or until crisp and cooked through. Leave to cool.
5.When ready to serve, whip the cream until soft peaks form, then add mascarpone, crème fraîche, brown sugar and vanilla, whipping until smooth. Scrape into your tart shell and then pile on the berries. Decorate with flowers and icing sugar.
The tart shell can be made ahead of time and kept in the freezer until ready to use. This is a fresh and not-too-sweet dessert – a great way to finish a rich meal.
Note
