Bittersweet Chocolate-Blackberry Tart ~ paired with George Howell Coffee’s Kenyan Mamuto
What better way to enjoy our Kenyan Mamuto coffee than pairing it with a Bittersweet Chocolate-Blackberry Tart created by Janet Hoshino, our director of sales and master baker. As our service tech Scott said when he tried it ~ this tart is Mamuto Grand Cru~ Jammed with blackberry and blueberry, sumptuous body with a long resonating finish. Enjoy!
Bittersweet Chocolate-Blackberry Tart ~ paired with George Howell Coffee’s Kenyan Mamuto by janet, master baker
Bittersweet Chocolate Crust
1 stick unsalted butter, cut into small pieces and softened
½ cup sugar
½ teaspoon salt
½ cup unsweetened cocoa powder
1 ¾ cups of all-purpose flour
4-5 tablespoons ice water
Chocolate-Blackberry Ganache Filling
2 cups organic whipping cream
¾ cup quality seedless blackberry preserves, no sugar added
½ cup caster or superfine sugar
12 oz. *Valrhona Guanaja 70% chocolate, chopped (about 1 1/4 cups)
2 T. unsalted butter
3 cups fresh Blackberries for topping
* my preference for baking. Any excellent quality 70% cocoa or higher may be used
Prepare the pastry. Combine the flour, cocoa powder, sugar and salt. Drop butter in and work into flour mixture until crumbs form. Add ice water a tablespoon at a time until the mixture forms together. Be careful not to over mix, as this will toughen the pastry. Place a piece of plastic wrap on the work surface. Turn out the dough onto the plastic wrap. Use the wrap to help shape the dough into a flat circle and wrap tightly. Chill for one hour.
Lightly oil a 9-inch tart pan with a removable bottom. Roll out the dough between two sheets of plastic wrap to an 11-inch round, about 1/4 inch thick. Peel off the top sheet of plastic wrap and invert the dough into the prepared pan. Press the dough lightly into the pan. Remove the plastic wrap. Prick the dough with a fork and chill for 1/2 hour. Preheat the oven to 350 F. Bake for 10 minutes or until just set and lightly browned. Remove to a wire rack to cool.
Prepare the ganache. In a medium saucepan over medium heat, combine the cream and blackberry preserves and sugar. Remove from the heat and add the chocolate, stirring until smooth. Finally, stir in the butter until melted. Cool to room temperature.
Assemble the tart. Pour the ganache into the prepared shell. Refrigerate for several hours, or overnight until ganache becomes firm. Add blackberries and a light dusting of powdered sugar.