Dark chocolate and blackberry tart recipe is perfect for this end of summer weekend

This Hugo Arnold recipe is a delicious take on the classic chocolate tart.

"This is the ultimate dessert of decadence. The sharpness of the blackberries cuts through the incredibly rich chocolate ganache, creating a wonderful contrast in texture and flavour." - Hugo Arnold 

Method

1. To make the pastry, sieve the flour and place in a food processor, along with the salt and
   butter. Add the yolk and pulse.
2. Add 5 tablespoons cold water and pulse again until the pastry comes together as a ball of
   dough.
3. Transfer onto a lightly floured work surface and knead for 1-2 minutes. Flatten the dough,
   wrap in clingfilm and refrigerate for at least an hour.
4. After the pastry has been chilled, roll the pastry out to 5mm thick between two layers of
   clingfilm. Line a 26cm round tart tin with the pastry, trimming off any excess and chill again
   for 30 minutes.
5. Preheat the oven to 180ºC/gas mark 4. Fill the chilled pastry case with baking beans and
   bake blind.
6. To make the ganache filling, bring the cream to the boil in a small saucepan. Stir through
   the broken pieces of chocolate, until completely melted, and stir in the liquid glucose.
   Remove from the heat.
7. Scatter the blackberries over the cooked pastry base and pour over the chocolate ganache.
   Refrigerate for at least two hours until the ganache has set. Then remove the tin and slice into thin wedges.