Dewberry Jam & Dark Chocolate Tartlets

Dewberry Jam & Dark Chocolate Tartlets

For the tartlet crust (makes 6 mini tarts or 1 9” tart)

• 1 1/4 cups all purpose flour

• 1/4 cup powdered sugar

• 1/2 tsp sea salt

• 1/2 cup cold butter, cubed

• 1 egg yolk

• 1-2 Tbsp cold water

For the filling

• 1/2 cup heavy cream

• 4 oz good quality dark chocolate (60-70%), chopped

• 2 Tbsp butter

• 1/2 tsp vanilla extract

• Pinch of flaky salt

For the topping

• 1/2 cup dewberry jam 

• Homemade cream

• Fresh Dewberries or chocolate curls

1. Make The Crust: 

• In a bowl, mix the flour, powdered sugar, and salt. Cut in the butter with your fingers or a pastry cutter until mixture resembles course crumbs.

• Stir in egg yolk and 1 Tbsp egg yolk and 1 Tbsp cold water. Add more if needed until dough just comes together.

• Press into tart pans. Chill for 30 minutes

• Bake at 375 degrees for 15-20 minutes until golden. Let cool.

1. Make the chocolate ganache 

• In a small saucepan, heat cream until just simmering.

• Remove from heat, add chopped chocolate and butter.Let sit for 1 minute, then stir until smooth. Add vanilla and pinch of flaky salt. 

1. Assemble

• Spoon a thin layer of dewberry jam into the cooled tart shells.

• Pour ganache over the jam layer. Tap gently to smooth. 

• Chill for 1-2 hours until set.

1. Finish:

• Just before serving, top with a dollop of extra jam or fresh cream and a few fresh berries and a chocolate curl if desired