I'm going to be honest and admit that I don't always buy the 'best' ingredients for my bakes, particularly when it comes to chocolate. I'm usually on a tight budget and have always got good enough results using just supermarket chocolate in the past. So when Lindt sent me some of their dark chocolate to try I was excited, but I kind of expected it to be a one off for me. I was so wrong. Having good quality chocolate, I think particularly with it being dark chocolate, made a huge difference to this bake. I used one bar of their Blueberry Intense Dark Chocolate (containing blueberries and almond slivers) and one bar of 85% Cocoa Dark Chocolate and I don't want to brag, but the result was amazing. This is rich, and smooth, but with a hint of freshness from the blueberries. It's a great dessert for summer and won me major points with my housemates this week when I treated them to a slice after dinner. It also doesn't need any baking, and only takes about ten minutes to assemble (although you do need to remember time for it to set!) so it couldn't be any easier to make - but that won't make it any less impressive when you serve it.
Blueberry and Dark Chocolate Tart Recipe
100g digestive biscuits
2 tbsp cocoa powder
200ml double cream
100g Lindt blueberry intense dark chocolate*
100g Lindt 85% cocoa dark chocolate* (or another 100g of blueberry)
2 tbsp icing sugar
100g fresh blueberries
A handful of flaked almonds
Break the digestive biscuits into rough chunks and then blend in a food processor or if you don't have one then put them into a food bag and crush with a rolling pin. In a large bowl melt the butter and stir through the cocoa powder and crushed biscuits. Press into the base and sides of a large (ideally 8in) tart or cake tin and put in the fridge to set.
Whisk the double cream until it starts to form soft peaks. In a separate bowl melt both bars of dark chocolate, stir in the icing sugar and then fold into whipped cream.
Fill the base of your tart with fresh blueberries, pour over the chocolate mix and sprinkle the top with flaked almonds. Put back in the fridge for at least two hours to set. Serve with some extra blueberries and a spoonful of fresh cream.
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