Yesterday at my internship (at delish.com, check it out!) my job was to research and piece together a bunch of blueberry recipes. I also happened to bring the largest and most delicious blueberries to work as a snack. By sheer coincidence I wore a blue jacket. And the sky was blue for the first time in days. And so, I think the world was telling me to blog about this soft chocolate and blueberry tart. I think it was meant to be.
This is a favorite in my house. The crumbly short bread crust (as picture above), with its light sweetness and mellow saltiness, pairs perfectly with semisweet chocolate and tart blueberries. Top it off with a dollop of fresh whipped cream, and it's gone in seconds (actually seconds, I've seen my family polish off the whole tart in a single sitting).
It's actually pretty simple too. Once the dough is par-baked, the chocolate filling is assembled and poured over the blueberries. After a half hour in the oven, and some time to let it chill (if you can wait) this tart is ready to serve.
Soft Chocolate and Blueberry Tart
I love using blueberries because I find that they're the perfect contrasting tartness to the sweet chocolate, but this would work great with cherries or raspberries as well.
Yield: one 9-inch tart
ingredients for sweet tart dough:
1-1/2 cups all-purpose flour
1/2 cup confectioners' sugar
1/4 teaspoon salt
1 stick plus 1 tablespoon (9 tablespoons) very cold (or frozen) unsalted butter, cut into pieces
1 large egg yolk
ingredients for filling:
3 ounces bittersweet chocolate, finely chopped
2 ounces high-quality milk chocolate, finely chopped (I use Ghiradelli chips)
1/2 cup heavy cream
1/2 stick unsalted butter, cut into 4 pieces
1-1/2 tablespoons sugar
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1 cup blueberries
I adapted my ingredients from this recipe, so find the rest of the directions here!