Blueberry Tart

Blueberry Tart – a perfect way to welcome warm, sunny days . Tarts always have a wow-worthy dessert factor because of their delicate and strikingly beautiful finish. This super simple no-bake recipe is refreshing, light, bright purple in colour and delicious.

In summer time, it can seem laborious to be standing in front of the oven in the hot weather. A no bake tart is simply perfect, as all it needs is to stay in the fridge to set properly and it can be whipped up in no time. The flavours themselves are also perfect for the summer as the in-season berries are sweet and refreshing. This means it can help you beat the heat at any summer party or gathering.

The base of this tart is made with chocolate digestives, cocoa powder, melted chocolate and butter…yummy chocolate heaven! It has a great flavour and feels almost like biting into a chocolate bar. The filling is a shiny, custard like texture full of berry flavours which make it very refreshing and pleasant. The richness and crunch of the chocolatey crust is balanced with the natural sourness and sweetness of the berries and helps cut the acidity of the lime creating a soft, creamy, light and flavorful dessert. This tart is a treat for the eyes and the palate.

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Helpful Tips and Tricks to make Blueberry Tart:

• Instead of blueberries and blackberries you can use raspberries or even strawberries, or even a mix of all different berries. They all taste equally good.
• Make sure to spread the chocolate mixture evenly and if using a smaller sized tin don’t use the entire mixture as you don’t want a base that is too thick.
• The berry mixture is not very sweet and because of the lime juice it has a tart, tangy flavour. If you want you can increase the amount of sugar and decrease the amount of lime juice slightly to achieve the desired taste.
• Always use fresh lime juice rather than the bottled one as its fresher and gives a more citrusy flavour to the dish.
• You can keep it in the fridge, inside an airtight container, for 6-7 days. Garnish only at the time of serving.

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Serves: 8 Prep Time: 15 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

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Ingredients

For the base 

• 380 grams chocolate digestives biscuit
• 40 grams cocoa powder
• 180 grams dark chocolate
• 50 grams unsalted butter, room temperature

For the filling

• 375 grams mixed blueberry and blackberries, pureed (325 g)
• 250 ml fresh lime juice
• 4 large egg yolks
• 320 grams caster sugar
• 50 grams cornstarch, sieved

Garnish 

• Blueberry 
• Red currant
• Blackberries 
• Meringue (homemade or store bought)

method

Make the base.

1. Prepare a 10" tart tin and keep aside.
2. Fill a medium sized saucepan about a quarter full with boiling water and bring to a simmer over low heat. Put a heatproof bowl on top, making sure it isn't touching the water. Break the chocolate up into small even pieces and melt the butter together with the chocolate. Keep aside.
3. Roughly break the biscuits and put in a food processor and grind. Add the cocoa powder and grind till mixed well.
4. Place the biscuit crumbs into a large bowl, pour the butter-chocolate mixture and mix until a homogeneous paste is obtained.
5. Spread the mixture over the base and walls of the tart tin, pressing well to compact it and create a coating on the walls of the tin. Make sure to create a uniform and even base. Place in the refrigerator for an hour.

Make the filling.

1. Wash the blueberries and blackberries and place them into a food processor, blend. Pass through a strainer to remove the skin of the fruit. Press well with a spoon to obtain all the pulp.
2. In a large saucepan pour the pulp, add the lime juice together with the yolks, sugar and cornstarch, place at medium high heat and stir continuously to prevent it from sticking to the bottom of the pan and forming lumps.
3. Beating with the help of a whisk, keep stirring until the cream thickens. It will take about 8-10 minutes, the texture should resemble that of a custard. 
4. Remove from heat and pour the mixture over the chocolate base.
5. Place in the fridge and leave until it solidifies, at least 3-4 hours or overnight
6. Place blueberries, red currant and blackberries on the surface. Put some meringue, if too big just break and sprinkle. Serve.

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!