Ingredients:
6 oz (170 g) blackberries
6 oz (170 g) raspberries
6 oz (170 g) blueberries
1/4 cup (60 mL) seedless raspberry jam
Ganache:
1 1/2 cups (375 mL) whipping cream 35%
8 oz (227 g) dark chocolate, choppedChocolate
Crust:
1/2 cup (125 mL) butter, softened
1/3 cup (75 mL) granulated sugar1 egg yolk
1/2 tsp (2 mL) vanilla
1 cup (250 mL) all-purpose flour
1/3 cup (75 mL) cocoa powder
1/4 tsp (1 mL) baking powder
1 pinch salt
Preparation:
Chocolate Crust: In bowl, beat butter with sugar until fluffy; beat in egg yolk and vanilla. Whisk together flour, cocoa powder, baking powder and salt; stir into butter mixture. Press onto bottom and up side of greased 9-inch (23 cm) round tart pan with removable bottom. Refrigerate for 30 minutes.
Bake on baking sheet in 350ºF (180ºC) oven until surface appears dry, about 30 minutes. Let cool on rack.
Ganache: In small saucepan, bring cream to boil; pour over chocolate in bowl. Let stand for 2 minutes; whisk until chocolate is melted and smooth. Pour into prepared crust; refrigerate for 2 hours. (Make-ahead: Cover loosely and refrigerate for up to 24 hours.)
Arrange blackberries around edge of tart; place 1 in centre. Arrange raspberries inside blackberries; place 5 around centre blackberry. Fill empty space with blueberries.
In small microwaveable dish, microwave jam with 1 tbsp water on high until liquid, about 40 seconds; brush over berries. Let stand at room temperature for 45 minutes before serving.
6 oz (170 g) blackberries
6 oz (170 g) raspberries
6 oz (170 g) blueberries
1/4 cup (60 mL) seedless raspberry jam
Ganache:
1 1/2 cups (375 mL) whipping cream 35%
8 oz (227 g) dark chocolate, choppedChocolate
Crust:
1/2 cup (125 mL) butter, softened
1/3 cup (75 mL) granulated sugar1 egg yolk
1/2 tsp (2 mL) vanilla
1 cup (250 mL) all-purpose flour
1/3 cup (75 mL) cocoa powder
1/4 tsp (1 mL) baking powder
1 pinch salt
Preparation:
Chocolate Crust: In bowl, beat butter with sugar until fluffy; beat in egg yolk and vanilla. Whisk together flour, cocoa powder, baking powder and salt; stir into butter mixture. Press onto bottom and up side of greased 9-inch (23 cm) round tart pan with removable bottom. Refrigerate for 30 minutes.
Bake on baking sheet in 350ºF (180ºC) oven until surface appears dry, about 30 minutes. Let cool on rack.
Ganache: In small saucepan, bring cream to boil; pour over chocolate in bowl. Let stand for 2 minutes; whisk until chocolate is melted and smooth. Pour into prepared crust; refrigerate for 2 hours. (Make-ahead: Cover loosely and refrigerate for up to 24 hours.)
Arrange blackberries around edge of tart; place 1 in centre. Arrange raspberries inside blackberries; place 5 around centre blackberry. Fill empty space with blueberries.
In small microwaveable dish, microwave jam with 1 tbsp water on high until liquid, about 40 seconds; brush over berries. Let stand at room temperature for 45 minutes before serving.