The chocolate-blueberry combination is one of my very favorites. Especially when these two materials are combined in a delicious tart, words are unnecessary. This chocolate and blueberry tart is now one of my favorite desserts!
As I said in previous post, I recently visited Berryland and purchased a lot of fresh blueberries. The list of recipes for using them, as you understand, is endless. I did not know from which recipe to begin … In this pie, the combination of chocolate pie dough, rich filling and glistening blueberries is impressive, and really tasty.
I made the pie lighter by adjusting the original recipe, but on the other hand I did not want to escape far from the classic tarts; I think it doesn’t fit in this particular one. I used whole wheat emmer flour on the pie dough. It is a bit sanded this way, but I liked it; it is a little more rustic. The original recipe calls for all-purpose flour, so you can use this instead, but sifted.
What I do every time I make a tart (the experts might scold me now 😉 ) is that, when I make the dough, I firstly roll the dough in the tart pan and then I put the pan in the refrigerator to freeze, rather than do form a ball with it, wrap it, then put it in the refrigerator and roll it in the tart pan frozen, as usual. I find that as the butter has softened, the dough spreads more easily in the tart pan.
Chocolate Blueberry Pie
- • 140 g. whole wheat emmer flour *
- • ½ cup (50 g.) cocoa powder
- • ¼ cup (40 g.) coconut sugar **
- • a pinch of salt
- 1/2 teaspoon baking powder
- • 125 g. cold butter, cut into small pieces
- • 1 egg yolk
- • 1-2 tablespoons cold water
- • 180 g. fresh blueberries
- • 2 tablespoons crème de cassis
- • 2 tablespoons caster sugar
- • 140 gr. dark chocolate, cut into pieces
- • ½ cup (125 ml) cream 35% fat, cold
- • 180 g. Greek strained yoghurt 2% fat
- • 2 tablespoons stevia (a 1: 1 ratio with sugar)
- 1. Add all the ingredients up to butter in the food processor bowl and process until they become a sanded dough. Add the egg yolk and water and continue processing until a dough is formed.
- 2. Remove the dough from the food processor and line it on a buttered tart pan or spingform pan of 19-20 cm. diameter. Cover it with plastic wrap and place in the refrigerator for 30 minutes.
- 3. Remove from the refrigerator and prick the surface with a fork. Bake it in a preheated oven at 180 ° C/ 350o F, for 15-20 minutes. Leave to cool.
- 1. Put all ingredients in a saucepan, over medium-low heat and warm through until the sugar melts and the blueberries become shiny, but do not burst. Let cool.
- 2. Melt the chocolate in a bain-marie and let it cool slightly.
- 3. Beat the cream with stevia until stiff and fold in the yogurt and the melted chocolate.
- 4. To serve, spread the chocolate cream over the chocolate base and then spread over the blueberry sauce.
- * Or all-purpose flour, sifted
- ** Or brown sugar