Chocolate mousse tart with blackberries and port
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- Serves 8
- Dietary
- Nut-freeVegetarian
This indulgent chocolate tart is the perfect way to celebrate late summer/early autumn blackberries with a sophisticated port glaze.
Ingredients
For the chocolate mousse tart
- 4 free-range eggs
- 180g/6oz caster sugar
- 380g/13oz dark chocolate
- 250g/9oz unsalted butter
- 1 ready-made 30cm/12in sweet shortcrust pastry case
For the blackberries and port
- 300ml/10fl oz tawny or ruby port
- 1 cinnamon stick
- 300g/10½oz blackberries
- 400g/14oz thick soured cream, to serve
Method
To make the chocolate mousse tart, preheat the oven to 160C/140C Fan/Gas 3.
Whisk the eggs and the sugar for 5 minutes using an electric whisk at high speed, until doubled in volume.
Meanwhile, melt the chocolate and butter together in a bowl sat over a saucepan of simmering water (do not let the bottom of the bowl touch the water). Stir occasionally until melted and combined. Allow to cool slightly (it should just be warm to touch.)
Pour the chocolate mixture in a thin stream into the eggs and fold carefully together until thoroughly combined. Tip into the tart case and bake for 25 minutes. Remove and cool to room temperature.
To make the blackberries and port, add the port and cinnamon stick to a saucepan on a medium heat and simmer for 5 minutes. Add the blackberries, turn the heat down and cook gently for 5 minutes to just soften the berries.
Remove the blackberries with a slotted spoon and set aside in a bowl. Turn the heat up to medium and simmer the port for about 10 minutes to reduce to a syrupy glaze.
To serve, slice the cooled tart and serve with some of the blackberries, the glaze and a spoon of soured cream.
