The second place winner in this year's Ghirardelli Chocolate Championship at the fair, Lynda Decker showed off her Chocolate Berries Tart recipe.
Chocolate Berries Tart
1/2 cup unsalted butter, softened
1/2 cup sugar
1/2 tsp salt
1 tbsp vanilla
1/2 cup Ghirardelli Chocolate Premium Baking Cocoa
1 1/2 cups flour
2 cups heaving whipping cream
1/2 cup seedless raspberry preserves
8 oz Ghirardelli Chocolate Premium Baking Chips
2 tbsp unsalted butter, softened & cut into pieces
8 oz fresh blackberries
8 oz fresh raspberries
4 oz blackberries (fresh or frozen)
4 oz raspberries (fresh or frozen)
1 tbsp lemon juice
2 tbsp sugar
For Crust: In a food processor use a metal blade to process butter, sugar, salt and vanilla until creamy. Add flour all at once, pulse for 15 seconds until blended. Turn dough onto plastic wrap and form into a flat circle. Wrap tightly and refrigerate for 1 hour. Lightly grease tart tin with removable bottom. Soften dough 5-10 minutes at room temperature. Place dough in prepared pan, with floured fingers or back of a spoon, press dough into base and sides of pan. Refrigerate 1 hour. Preheat oven to 350 degrees. Line tart with parchment paper and pie weights or dried beans. Bake 10 minutes, lift out paper and pie weights or dried beans. Bake five minutes longer. Cool completely.
For Filling: In a medium sauce pan over medium heat, bring cream and raspberry preserves to a gentle boil. Remove from heat, add chocolate and stir until melted and smooth. Stir in butter and strain into cooled tart crust. Cool completely.
For Berry Glaze: In food processor combine berries, lemon juice and sugar, process until smooth. Strain into a bowl. Remove tart from pan and place on a serving tray. Arrange blackberries and raspberries on top of chocolate. Brush berries and top of tart lightly with glaze. Serve remaining sauce separately.
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