Ooo la la this tart! Guys, talk about a show-stopper, drop-dead delicious dessert that you (or your guests/family) won’t be able to resist! Rich, creamy, flaky and perfectly fruity all wrapped up in one perfect little shell. The rich and creamy dark chocolate ganache filling gets paired with the blackberry cream of your dreams and you just won’t be able to stop yourself. It has blackberries on it, so that makes it somewhat healthy, right? Keep telling yourself that and the world will be just fine.
Not only is this tart gorgeous and delicious, but it comes together in a snap! This is the perfect dessert to serve for a party, get together, or a holiday. It needs time to set up in the fridge, so making it a day in advance is only to your advantage. All of your guests will be asking for more! My husband sure loved it, so much so that I shouldn’t exactly quote what he said, but he’s a big fan.
If you have a favorite or go-to pie crust recipe, then feel free to use it. I love the ease of just swinging by the refrigerated section of the grocery store and picking up some pie crust that tends to turn out every time. Blackberries have a subtle sweetness thats surrounded by a little tartness that cuts the chocolate at just the right amount. If blackberries aren’t in season or if you prefer a different berry, then use the same process as listed below with your berry of choosing.
The inspiration for this tart of joy originally came from doing a collaboration with Haley Chicoine Photography and Ali Marie Photography to create a moody wedding photoshoot. I used the same recipe, but little tartlet pans instead of a larger tart pan and they were the perfect little sweetness for our moody scene. Check out these lady’s websites to see the whole shebang!
Dark Chocolate Ganache Tart with Blackberry Cream
- 1 pre-made pie crust (or one pie crust recipe of your choosing)
- 4 cups heavy cream
- 2 1/2 cups dark chocolate chips
- 6 oz blackberries, plus more for garnish
- 1/3 cup sugar
- In an 11-inch round tart pan, pre-bake the pie crust at designated temperature written on the pie crust’s instructions until it is golden and light brown. Make sure that you poke the bottom of the pie crust with a fork several times prior to baking to prevent it from getting air bubbles while baking. Once golden, set aside and let cool.
- In a medium-sized sauce pan over medium heat, bring 2 cups of the heavy cream to a very low boil. Reduce the heat and whisk in the dark chocolate chips. Remove from the heat and let cool slightly, continuing to whisk to prevent clumping.
- Pour the dark chocolate ganache filling into the prepared pie crust and refrigerate for at least 4-6 hours or overnight.
- Prior to serving the tart, make the blackberry cream. Puree the blackberries with the sugar in a food processor until smooth. Strain the blackberry mixture to remove any seeds or skins.
- In an electric mixer with a whisk attachment, whisk the remaining 2 cups of heavy cream on high speed until stiff peaks form, about 5-8 minutes. Gently fold in the blackberry puree into the whipped cream, careful to not over-mix.
- Top the tart with the blackberry cream and extra blackberries, or serve with the cream on the side. Enjoy!