Blackberry Chocolate Tart

Roughly chop chocolate, place in a saucepan or snow kettle and melt over steam together with butter. Place in a cold water bath and stir until cold.

First stir the blackberry liqueur and sugar into the chocolate mixture, then the eggs, one at a time. Combine almonds and cornstarch and stir into chocolate mixture as well.

Butter a tart pan. Pour in the chocolate mixture and spread the blackberries on top.

Bake the tart at 200 °C for about 25 minutes – it should still be slightly moist. Remove, let cool and refrigerate for at least 3 hours.

Divide into portions and garnish with fresh blackberries, cream and mint leaves.

Preparation Tip:

The mixture is enough for 1 tart 20 cm in diameter.

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