Josceline Dimbleby

Blueberry Tart with a Chocolate Crust

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes
The Cook's Companion

By Josceline Dimbleby

Published 1991

  • About

This miraculous little tart can be adapted to any season by using any soft fruit which is available. Try it in particular with raspberries.

Ingredients

  • 250 ml (8 fl oz) double cream
  • 1 rounded tablespoon Greek yogurt

Method

To make the crust, sift the flour, cocoa, icing sugar and salt into a bowl and mix. Melt the butter and pour into the flour mixture a little at a time, stirring in to make a dough. Press evenly over the base and about 4