Fall is a time when blackberries are in season in many regions. Using fresh, locally grown blackberries in your tart will ensure they are at their peak flavor and sweetness. This seasonal ingredient adds a touch of autumnal freshness to this rich dessert. Food writer Hugo Arnold said "This is the ultimate dessert of decadence. The sharpness of the blackberries cuts through the incredibly rich chocolate ganache, creating a wonderful contrast in texture and flavor." Ingredients:  For the shortcrust pastry: 375g plain flour 1 teaspoon sea salt 170g cold butter, diced 1 egg yolk For the chocolate ganache: 500ml whipping cream 350g chocolate, at least 70 percent cocoa 1 dessertspoon liquid glucose 75g butter 200g fresh blackberries Method:  To make the pastry, sieve the flour and place it in a food processor, along with the salt and butter.

https://foodandwine.ie/recipes-desserts-dark-chocolate-and-blackberry-tart-2

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