Chocolate and boysenberry crème fraiche tart

Tamara West

A delicious dessert that uses dark chocolate and a combination of fresh and canned berries.

Ingredients

1 sheet	Sweet shortcrust pastry, defrosted
1	Egg, beaten, for brushing
350 g	Dark chocolate, good quality, 70 per cent cocoa (Main)
250 g	Creme fraiche, at room temperature
1 can	Boysenberries, 400g, drained (reserve the syrup) (Main)
2 punnets	Fresh mixed berries, e.g. raspberries, boysenberries, blackberries (Main)

Directions

1. Heat oven to 170C.
2. Roll out pastry by a few centimetres on each side to fit a 25cm tart tin. Line tart tin with the pastry, then line with baking paper on top.
3. Fill with baking beans/uncooked rice/dried beans and bake until the pastry is cooked through, about 18-20 minutes.
4. Remove the baking paper and brush cooked pastry with a little beaten egg. Return to the oven until the base is golden and firm, about 5 more minutes. Remove and set aside to cool in the tin.
5. Melt chocolate in a double boiler or glass bowl set above a pot of simmering water. Once the chocolate has melted, fold one third of the creme fraiche into the chocolate.
6. Repeat with the remaining creme fraiche. Remove bowl from the heat and fold in the drained boysenberries.
7. Spoon the chocolate creme fraiche mixture into the prepared tart case and set in the fridge until firm, about 1 hour.
8. Boil the reserved boysenberry syrup in a small pot for 2 minutes until reduced by about half.
9. Remove tart from the case and garnish with fresh berries. Slice and serve with creme fraiche or yoghurt, more fresh berries and boysenberry syrup drizzled over the top.