Tarte au chocolat with figs, blackberries and pine nuts
* Doses are for a 20 cm tart pan
For the shortcrust pastry:
  • 100 g all-purpose flour
  • 2 tbsp unsweetened cacao powder
  • 80 g icing sugar
  • 50 g butter at room temperature
  • 1 egg yolk
  • 1 pinch of salt
  • ½ tsp cinnamon
For the cream:
  • 180 ml fresh cream
  • 70 ml milk
  • 1 egg
  • 50 gr dark chocolate 70%
  • 1 tsp icing sugar
For decorating:
  • 3 purple figs
  • 100 g blackberries (frozen or fresh))
  • 1 tbs pine nuts
  1. Cream the butter (room temperature) and icing sugar together in a bowl until well combined, then beat the egg yolk in until fully incorporated into the mixture.
  2. Mix in the flour, the cocoa powder, ½ tsp of cinnamon and the pinch of salt until the mixture comes together as a ball of dough.
  3. Tip the pastry out onto a floured work surface and knead briefly until smooth.
  4. Wrap the pastry in cling film and chill for at least 30 minutes into the fridge.
  5. Pre-heat the oven at 180 C°.
  6. On a lightly dusted wooden surface, roll out the pastry by using a rolling pin into a 20 cm circle, about 0,5 cm in thick.
  7. Grease the tart pan and carefully roll the dough up onto the rolling pin and lay it inside the tart pan. Press lightly the dough into the pan so it fits tightly and trim off the excess hanging dough with a knife. Put the tart in the refrigerator for 10 minutes.
  8. Line the tart with a parchment paper foil and add pie weights or dried beans. Bake for 10 minutes, then remove the foil and weights and return to the oven and continue to bake for another 5 minutes. Remove from the oven and allow to cool.
  9. Chop roughly the chocolate with a knife and keep aside.
  10. To make the filling: heat the fresh cream and milk in a pot over medium-low flame. Remove from the heat before it boils and add the chopped chocolate and the teaspoon of icing sugar and stir until melted and smooth.
  11. Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended.
  12. Pour the filling into the cooled tart shell and bake at 120 C° degrees for 10 to 15 minutes until the filling is set and the surface is glossy. Remove from the oven and allow to cool completely.
  13. Wash the figs and cut in half and use them to garnish the cake together with blackberries and pine nuts.
Recipe by The Freaky Table at https://www.zairazarotti.com/towards-new-season-tarte-au-chocolat-with-figs-blackberries-and-pine-nuts/