Indigo Berry Truffle Tart
A luscious blueberry chocolate tart with a velvety smooth truffle filling, balanced by the natural tanginess of fresh blueberries. It is encased in a crisp chocolate crust for the perfect texture contrast. Every bite is a delightful explosion of flavors that will leave you craving for more.
ingredients
- 1 ½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ¼ cup powdered sugar
- ½ cup unsalted butter, chilled and cubed
- 1 cup semisweet chocolate chips
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- 1 cup fresh blueberries
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon zest
- Fresh mint leaves, for garnish
steps
- 1.
Preheat the oven to 350°F (175°C).
- 2.
In a food processor, combine flour, cocoa powder, and powdered sugar. Add cubed butter and process until the mixture resembles coarse crumbs.
- 3.
Press the mixture into a 9-inch tart pan, ensuring an even layer on the bottom and up the sides. Place in the refrigerator to chill for 15 minutes.
- 4.
Bake the crust for 10-12 minutes or until set. Remove from the oven and let it cool completely.
- 5.
In a small saucepan, combine chocolate chips, heavy cream, and 2 tablespoons of butter over low heat. Stir constantly until the chocolate has melted and the mixture is smooth. Remove from heat and let it cool slightly.
- 6.
Pour the chocolate filling into the cooled tart shell and spread it evenly.
- 7.
In a small bowl, toss blueberries with granulated sugar, cornstarch, and lemon zest until well coated.
- 8.
Arrange the coated blueberries on top of the chocolate filling.
- 9.
Bake the tart for 15-18 minutes, or until the blueberries are slightly softened.
- 10.
Remove from the oven and let the tart cool completely at room temperature.
- 11.
Garnish with fresh mint leaves just before serving.
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