If you’re looking for a recipe that’s unbelievably simple and sinfully decadent, this dark chocolate blueberry silk tart is the answer to all your problems. It takes a total of 5 (no, I’m not kidding) ingredients to produce a stunning dessert tart that looks like you slaved over a hot oven for hours.
It’s unbelievable what a few simple ingredients can become. When I first set out to make a fabulous dessert for my dinner party, I started the week dreaming of meringues, tortes, and pavlovas. Yep, all out of my league when also making the entrees. With desserts, sometimes simpler is better. By the night before the party, all I wanted was something I could whip up quickly without much of a mess.
Let’s talk about the taste – does the lack of ingredients make this dessert a little lackluster? NO. The ganache is simple, rich, and smooth, and the buttery crust provides just a little bit of chocolatey texture to bring it all together. But my personal favorite? The blueberries. On most fruit topped desserts, the berries/fruit will be glazed in some kind of syrupy junk – but the blueberries in this dessert are au naturale, and provide a juicy burst with every bite!
Chocolate always wins the day!
Tip: when you’re serving this tart, use a sharp paring knife and run it under some hot water and wipe before slicing. The edges of your slices are clean and the sharpness of the knife ensures that it cuts right through to the crust.
Dark Chocolate Blueberry Silk Tart
Prep Time: 2 hours
Bake Time: 10 minutes
For the Crust
1 1/2 cups crushed chocolate graham cracker crumbs
6 tablespoons melted butter (I use Kerri Gold or Land O’ Lakes)
3 tablespoons sweetened shredded coconut (optional)
For the Filling
12 ounces dark chocolate, chopped
1 1/4 cups heavy cream
2 pints fresh blueberries
1. Preheat your oven to 350 degrees.
2. In a medium-sized bowl, mix your graham cracker crumbs and melted butter together. Add in shredded coconut, if using.
3. Press the crust firmly in an even layer into a tart pan with a removable bottom. Bake in the preheated oven for 7-8 minutes. Remove from the oven and cool completely.
4. Place the dark chocolate into a heat proof bowl. In a saucepan, heat the cream, stopping just short of boiling. Pour the hot cream over the chocolate and set aside for a few minutes. Mix with a spatula until smooth.
5. Pour the ganache over the cooled graham cracker crust and smooth out with the spatula. Refrigerate for 2 hours until set.
6. Remove from the fridge and arrange the blueberries in concentric circles and chill until you’re ready to slice and serve!
Read more: Ritika on the Rock: Fresh Fruit Popsicles »
Each week, Ritika Gann will share some of her favorite recipes with AY readers. Ritika grew up in Ontario, Canada as an avid traveler and lover of international cuisine and beautiful plating. She is creator-owner-photographer-writer of the food blog R&M Cooks, and author of Coconut Oil: 65 Recipes for Cooking Clean, which can be ordered here. She currently lives and works in Little Rock with her husband.