Blackberry and Raspberry Chocolate Tart

This is a slightly changed version of the raspberry chocolate brownies that I have published a couple of months ago.

50 dark chocolate
50g milk chocolate
125g butter
175g brown sugar
2 eggs
90g flour
1/4 tablespoons baking powder
20g cacao
fresh raspberries and blackberries
 

Preheat the oven for 180°C.

Melt the chocolate with the butter in a saucepan. Whisk together the brown sugar and eggs and sift in the flour, baking powder and cacao. Add the chocolate and butter mix to the dough and whisk to make a smooth dough. Fill into a baking dish (casserole dish, baking tray covered with baking paper, etc).

Place the fruit on top and bake for 35 minutes.

Take out of the oven and leave to cool.

If you want to serve it as a tart and add some extra fruit and chocolate, you can top it with some chocolate ganache and fresh fruit:

100g chocolate
some light cream
 

Melt the chocolate in a saucepan with a little light cream. The amount depends on the chocolate you’re using and how much tastes best for you.

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