hiphopcros.blogg.se - Chocolate blueberry tart recipe

Let the unbaked pie chill in the refrigerator for at least 30 minutes, or up to 1 hour.

Use any scraps of dough for extra decorations.

If using the dough to cover the entire pie, use a knife to slice a small opening to allow steam to escape. Crimp the edges, and remove any excess dough. Use flour for dusting to prevent sticking.

For the top crust, you can create a lattice effect with the top crust, or use the dough to cover the entire top of the dough.

Add the blueberry mixture to the pie plate.

Press down on the bottom and sides, and cut any excess around the edges. Use flour to prevent the crust from sticking as you roll.

For the bottom crust, roll out one pie round until it is slightly larger than your pan, with an extra 1/2-inch circumference around the pan.

Stir to coat the berries with the mixture.

Add the chopped dark chocolate and the remaining 4 cups of the berries.With a large fork or masher, mash the berries slightly until some of the juices start to flow, and the mixture gets a little liquidy. Add the coconut sugar, lemon juice, and arrowroot powder. Place two cups of the blueberries in a large bowl.

You’ll be just as pleased as I am, if not more. Join me – support the beautiful union of chocolate and blueberry in this remarkable dessert. The larger chunks that didn’t melt entirely will re-harden as they cool – and then you’ll get the pleasure of eating delectable candy chunks with each bite! Some of the chocolate melts as you’re baking. While you certainly can enjoy a slice warm, with the chocolate melted and the blueberries bursting and syrupy, the real treat is when you eat it cold after it sets in your refrigerator. You’ll taste subtle layers of caramelized sugar and nuttiness – all tastes that will hold up to a darker, deeper, rich cocoa flavor. I prefer to use coconut sugar in this recipe as it will be less cloyingly sweet, and far more complex. The coconut sugar, rather than granulated white sugar, is an intentional deviation (though you can still use plain ol’ sugar with delicious results). The juicy filling is a mixture of chopped dark chocolate along with handfuls of fresh blueberries and coconut sugar.Īim for 70-75% cocoa content – it’s the perfect amount of bitterness to balance the sweet blueberries. If you enjoy dark chocolate, this recipe will be a delight. But chocolate blueberry pie is a decadent fantasy. But I’ve moved on to (literally) bigger things I think you’ll really enjoy.īlueberry pie on its own is a sweet dream. It started with my white chocolate blueberry almond flour truffles. I vow to change that! The pair deserves recognition. And you’ll often see chocolate and raspberries paired together in a torte or cake.īut chocolate and blueberries? Meh, not so much. There’s the classic chocolate-covered strawberry. You know, the combination of blueberries and chocolate together doesn’t get enough attention.