Name: Blackberry sesame chocolate tart
Yield: 12 servings

Directions

Prep. time

1h 10m

Chocolate sable dough
- 230 g all purpose flour
- 150 g butter
- 90 g powdered sugar
- 50 g ground almond
- 50 g egg (1)
- 30 g cocoa powder
- 3 g salt
- In a bowl, mix the flour, powdered sugar, ground almonds, cocoa powder and salt.
- Then add the cold butter cut into small cubes and mix with a spatula or the paddle of our mixer. Mix until it is integrated and has a sandy texture.
- Then add the egg and mix it in. Divide the dough into two equal parts and place them on two sheets of baking paper. With the help of a rolling pin, roll out the two pieces of dough until they are about 3 mm thick.
- Put them in the freezer for at least 40 minutes.
- When the two sheets of dough have hardened, we take them out of the freezer, carefully remove the sheets of paper and spread them out on two 18 cm diameter baking tins previously greased with butter. We adjust the dough to our mould, trim off the excess dough and pierce the base of our sablé dough with a fork.
- Set aside in the freezer until use for at least 1 hour.
Black sesame cream
- 120 g black sesame
- 120 g butter
- 120 g powdered sugar
- 100 g eggs (2)
- 30 g all purpose flour
- 20 g cocoa powder
- 20 g rum
- 3 g salt
- In a bowl, mix the sugar and butter at room temperature with a rubber spatula until combined.
- Then, grind the black sesame, add it and combine it with the previous mixture.
- Now add the eggs together with the rum and stir until just combined.
- Next, sift in the flour and cocoa powder and mix with the rubber spatula.
- Finally, put the cream into a piping bag with a smooth 2 cm diameter nozzle and set aside at room temperature.
Blackberry jam
- 300 g fresh or frozen blackberries
- 30 g white sugar
- 5 g lemon juice
- In a saucepan, add the fresh or frozen blackberries and the sugar and cook over medium heat for about 10 minutes.
- Then, turn off the heat, add the lemon juice, crush the jam with a whisk and strain to discard the seeds. Set aside until ready to use.
Chocolate ganache
- 200 g heavy cream (35% fat)
- 150 g dark chocolate (54%)
- Heat the cream in a saucepan over medium heat until it comes to the boil.
- Then, turn off the heat and pour the hot cream over the chopped chocolate, wait a few moments for the chocolate to melt and stir with the help of a rubber spatula.
- Finally, reserve 50 g for later and pour the rest of the ganache into two 14 cm diameter spiral-shaped silicone moulds and set aside in the freezer for at least 2 hours.
Assembly
- 100 g fresh blackberries
- 50 g chocolate pearls
- 50 g chocolate ganache
- 30 g cocoa nibs
- 30 g black sesame
- When the sablé dough has completely set, remove it from the freezer, cover the dough with baking paper and place weights on top. Bake at 180º C for 25 minutes.
- After this time, take the tart shells out of the oven, remove the weights and the baking paper and spread the sesame cream in a spiral shape on the two cakes.
- Bake at 180°C for 20 minutes and leave to cool at room temperature on a wire rack.
- Then, on a plate, combine the black sesame and cocoa nibs and mix well.
- Next, spread a thin layer of chocolate ganache on the outside of each tartlet and stick the black sesame and cocoa nib mixture to it.
- Now add the blackberry jam on top of the black sesame cream on each tartlet and spread it evenly with a spatula.
- Remove the chocolate ganache discs from the freezer, carefully unmould them and place them in the centre of each tartlet, on top of the blackberry jam.
- Finally, decorate the gap between the ganache disc and the edge of the tartlets with fresh blackberries and chocolate pearls.
- Keep in the refrigerator until ready to eat and leave at room temperature for 20 minutes before serving.

Chocolate sable dough

230 g all purpose flour
150 g butter
90 g powdered sugar
50 g ground almond
50 g egg (1)
30 g cocoa powder
3 g salt

Black sesame cream

120 g black sesame
120 g butter
120 g powdered sugar
100 g eggs (2)
30 g all purpose flour
20 g cocoa powder
20 g rum
3 g salt

Blackberry jam

300 g fresh or frozen blackberries
30 g white sugar
5 g lemon juice

Chocolate ganache

200 g heavy cream (35% fat)
150 g dark chocolate (54%)

Assembly

100 g fresh blackberries
50 g chocolate pearls
50 g chocolate ganache
30 g cocoa nibs
30 g black sesame

Blackberry sesame chocolate tart

Chocolate sable dough

Black sesame cream

Blackberry jam

Chocolate ganache

Assembly

Chocolate sable dough

230 g all purpose flour
150 g butter
90 g powdered sugar
50 g ground almond
50 g egg (1)
30 g cocoa powder
3 g salt

Black sesame cream

120 g black sesame
120 g butter
120 g powdered sugar
100 g eggs (2)
30 g all purpose flour
20 g cocoa powder
20 g rum
3 g salt

Blackberry jam

300 g fresh or frozen blackberries
30 g white sugar
5 g lemon juice

Chocolate ganache

200 g heavy cream (35% fat)
150 g dark chocolate (54%)

Assembly

100 g fresh blackberries
50 g chocolate pearls
50 g chocolate ganache
30 g cocoa nibs
30 g black sesame

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Chocolate pearl

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Sesame cream

Blackberry sesame chocolate tart

Chocolate sable dough

Black sesame cream

Blackberry jam

Chocolate ganache

Assembly

Chocolate sable dough 230 g all purpose flour 150 g butter 90 g powdered sugar 50 g ground almond 50 g egg (1) 30 g cocoa powder 3 g salt

Black sesame cream 120 g black sesame 120 g butter 120 g powdered sugar 100 g eggs (2) 30 g all purpose flour 20 g cocoa powder 20 g rum 3 g salt

Blackberry jam 300 g fresh or frozen blackberries 30 g white sugar 5 g lemon juice

Chocolate ganache 200 g heavy cream (35% fat) 150 g dark chocolate (54%)

Assembly 100 g fresh blackberries 50 g chocolate pearls 50 g chocolate ganache 30 g cocoa nibs 30 g black sesame

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Chocolate sable dough

230 g all purpose flour
150 g butter
90 g powdered sugar
50 g ground almond
50 g egg (1)
30 g cocoa powder
3 g salt

Black sesame cream

120 g black sesame
120 g butter
120 g powdered sugar
100 g eggs (2)
30 g all purpose flour
20 g cocoa powder
20 g rum
3 g salt

Blackberry jam

300 g fresh or frozen blackberries
30 g white sugar
5 g lemon juice

Chocolate ganache

200 g heavy cream (35% fat)
150 g dark chocolate (54%)

Assembly

100 g fresh blackberries
50 g chocolate pearls
50 g chocolate ganache
30 g cocoa nibs
30 g black sesame