Recipe Detail Page

1 For the blackberry sauce, combine Chambord, sugar, lemon juice and berries in a medium saucepan over medium heat. Bring to a boil and cook for 10 minutes. Using an immersion blender, purée. Strain through a fine-mesh sieve, pressing on solids to extract as much liquid as possible; cover and refrigerate until ready to serve tarts.

2 Preheat oven to 350°F (180°C).

3 To prepare crust, place flour, salt and sugar in the bowl of a food processor and pulse to combine. Add butter and process until mixture resembles coarse meal. With motor running add egg through feed tube and pulse until mixture just begins to clump together.

4 Divide dough crumbs between six 4-inch (10-cm) round tart tins (or alternatively, six 4-inch (10-cm) tart rings—see TIP). Working with one at a time, use your fingers to press crumbs onto bottom and up sides; trim pressed dough flush with tops of tins. Transfer tart tins to a large baking sheet and bake for 25 to 30 minutes or until golden and crisp. Remove to a rack to cool completely.

5 While tart shells are cooling, prepare ganache. Bring cream and ginger to a boil in a small saucepan over medium heat. Remove from heat, cover, and allow to steep for 30 minutes. Strain through a fine-mesh sieve, return cream to pot and discard ginger. Bring back to a boil, remove from heat and add chocolate to pot; whisk until chocolate is melted. Divide ganache between tart shells and refrigerate until firm (tarts may be assembled to this point up to 6 hours in advance).

6 When ready to serve, fill remaining tart cavities with an equal amount of blackberry sauce and serve immediately.

TIP If using tart rings, spray a baking sheet large enough to accommodate the rings with nonstick spray and line with parchment. Arrange rings on top of parchment and, working with one at a time, add a scant ¼ cup (60 mL) dough into hollow. Using your fingertips, press just enough dough into joint where ring meets the parchment to prevent ring slipping. Press remaining dough down, in an even layer, into centre of ring, being sure to cover exposed parchment. Working with roughly the same amount of dough again, add to hollow and this time press up sides of ring until flush with top, being sure to completely cover the sides. Repeat with remaining dough and rings. Place another baking sheet of the same size underneath this one for a double layer to prevent bottoms browning too quickly, and proceed to bake as in step 4.