Mamuto Grand Cru...?

(this is from October 2010)... just catching up on my posts :]

Of course, this would pair best with coffee...found on George Howell's blog, @benschellack suggested we make a Bittersweet Chocolate-Blackberry Tart.  Now I love fruits, and I definitely love chocolate.  However, I didn't have a tart pan, and instead, made this in ramekins. While delicious, I realized why this is to be made specifically in a tart pan:  the ganache is incredibly rich!!  Nonetheless, here it is:

(recipe from janet, master baker, with a few edits)
Crust
1 stick unsalted butter, cut into small pieces and softened

½ cup sugar

½ teaspoon salt

½ cup unsweetened cocoa powder (try Askinosie or easier to get at most grocery stores, Ghirardelli)

1 ¾ cups. of all-purpose (unbleached) flour

4-5 tbsp. ice water

Chocolate-Blackberry Ganache Filling

2 cups organic whipping cream

¾ cup quality seedless blackberry preserves, no sugar added

½ cup caster or superfine sugar

12 oz. (1 1/4 cups) 70% chocolate, chopped (Lindt’s is easy to get)

2 tbsp. unsalted butter

3 cups fresh blackberries for topping

Prepare the pastry. Combine the flour, cocoa powder, sugar and salt. Drop butter in and work into flour mixture until crumbs form. Add ice water a tablespoon at a time until the mixture forms together. Be careful not to over mix, as this will toughen the pastry. Place a piece of plastic wrap on the work surface. Turn out the dough onto the plastic wrap. Use the wrap to help shape the dough into a flat circle and wrap tightly. Chill for one hour.

Lightly oil a 9-inch tart pan with a removable bottom. Roll out the dough between two sheets of plastic wrap to an 11-inch round, about 1/4 inch thick. Peel off the top sheet of plastic wrap and invert the dough into the prepared pan. Press the dough lightly into the pan. Remove the plastic wrap. Prick the dough with a fork and chill for 1/2 hour. Preheat the oven to 350 F. Bake for 10 minutes or until just set and lightly browned. Remove to a wire rack to cool.

Prepare the ganache. In a medium saucepan over medium heat, combine the cream and blackberry preserves and sugar. Remove from the heat and add the chocolate, stirring until smooth. Finally, stir in the butter until melted. Cool to room temperature.

Assemble the tart. Pour the ganache into the prepared shell. Refrigerate for several hours, or overnight until ganache becomes firm. Add blackberries and a light dusting of powdered sugar.

Easy and fun to make.. probably because it was made over 4 nights :D