| Prep: 30 mins | Cook: 35 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 745 | 47g | 29g | 64g |
| sugars | fibre | protein | salt |
| 20g | 5g | 10g | 0.22g |
As a child growing up in Boston within an Irish family, I was fortunate to have the best of both culinary worlds. Homely Irish stews and hearty American seafood dishes were staples at our dinner table. One recipe that has always held a special place in my heart, and always will, is the Tayberry and Chocolate Tart.
Captivating The Senses
The modest tayberry, a cross between a Scottish raspberry and an American blackberry, blends perfectly with dark chocolate’s profundity. Paired with a rich buttery crust, the resulting tart is enough to make your mouth water simply at the thought, not to mention the sight of it! I have baked and served this timeless tart at significant moments throughout my life. I can remember baking it with Laura during our early dating days. It’s been a sweet companion while we moved into our first home and later shared with our son.
More Than Just A Tart
This recipe mirrors my life’s journey—from the merging of two distinctive culinary cultures to the amalgamation of tart tayberries and rich chocolate. It stands as a testament to my love for blending different yet complimentary flavours, just like the fusion of my New England childhood and Irish lineage.
What’s better than a dish that’s a feast for your senses and a boon for your health? The tayberries in this tart are a rich source of antioxidants, and dark chocolate is known to have numerous health benefits such as improving heart health and boosting mood. What’s not to love about this delightful dessert!
I find this tart works well alongside Mixed Berry Juleps or any chilled dessert wine. It is similar to a traditional berry tart yet surprises you with its rich chocolate flavour that creates a beautiful contrast. Although it’s a dessert, don’t limit yourself from enjoying a slice with your morning cup of coffee or as a mid-afternoon snack. After all, is there ever a wrong time for a slice of Tayberry and Chocolate Tart!
What You’ll Need
- 1.5 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and dice
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2-3 tablespoons cold water
- 1.5 cups fresh tayberries
- 1 cup heavy cream
- 9 ounces dark chocolate, finely chopped
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon sea salt
- 2 tablespoons granulated sugar for topping
- Optional: mint leaves for garnish
Method
Step One
First, prepare the tart shell. In a food processor, combine the all-purpose flour, diced unsalted butter, granulated sugar, and salt. Pulse until the mixture resembles coarse meal. Gradually add cold water, one tablespoon at a time, pulsing until the dough begins to come together in a ball.
Step Two
Turn the dough out onto a lightly floured surface and knead it a few times to bring it together. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Step Three
After the dough has chilled, roll it out into a large circle about 1/4-inch thick. Carefully fit it into a tart pan, pressing it into the corners and fluting the edges. Trim off any excess dough.
Step Four
Preheat your oven to 375 degrees F. Prick the bottom of the tart shell all over with a fork, then line it with parchment paper and fill it with pie weights or dried beans. Bake for about 15 minutes, then carefully remove the weights and parchment and bake for an additional 5 minutes, or until the dough is lightly golden. Remove from the oven and let cool completely.
Step Five
In the meantime, prepare the filling. In a saucepan, bring the heavy cream to a simmer over medium heat. Place the chopped dark chocolate in a large bowl and pour the hot cream over it. Let it sit for a few minutes to melt the chocolate, then whisk until smooth.
Step Six
In a separate bowl, whisk together the eggs, pure vanilla extract, and sea salt. Gradually whisk the egg mixture into the chocolate mixture until fully combined.
Step Seven
Arrange the fresh tayberries in the bottom of the cooled tart shell. Pour the chocolate mixture over the berries, spreading it evenly with a spatula.
Step Eight
Reduce the oven temperature to 325 degrees F and bake the tart for about 20-25 minutes, or until the filling has set but is still slightly jiggly in the center. Remove from the oven and let cool completely.
Step Nine
Sprinkle the remaining granulated sugar evenly over the top of the tart. Use a kitchen torch to caramelize the sugar until it bubbles and turns a deep golden brown. Let the tart sit for a few minutes to allow the sugar to harden into a crispy crust.
Step Ten
Just before serving, garnish the tart with fresh mint leaves, if desired. Slice and serve at room temperature for the best flavor and texture. Enjoy!
