The crust recipe makes enough for six 4-inch tart shells, and a bit leftover to bake into cookies that you can snack on as you assemble the tart filling.
Chocolate Sable Crust
1½ cups all-purpose flour
2⁄3 cup granulated sugar
½ cup Dutch-process cocoa powder
2 tsp espresso powder
1⁄8 tsp kosher salt
11 Tbsp unsalted butter, softened
1 egg yolk
1½ tsp vanilla extract
2 Tbsp heavy cream
½ cup berry jam, such as Wicked Finch Blackberry Lavender Cabernet Jam
1 pint fresh blackberries
1/2 cup heavy cream
1/4 cup unsalted butter
12 oz white chocolate, chopped
Chocolate Sable Crust
In the bowl of your stand mixer fitted with the paddle attachment, mix together the flour, sugar, cocoa powder, espresso powder, and salt.
Add the softened butter and mix on low to medium-low speed until the butter is completely blended in.
Add the egg yolk and vanilla extract and mix well.
Starting with half a tablespoon, add the cream to the bowl in small increments, and mix until the dough comes together in a big lump, approximately 20 to 30 seconds. The dough should be sticky.
Remove the dough from the mixing bowl, and form it into a disc about 1″ thick. Chill for at least 45 minutes.
Place the disk between two sheets of parchment, and roll to about 3/8″ thick.
Gently ease the dough into the tart pans, and trim the edges. Save the scraps and re-roll once. (Leftover dough scraps can be baked alongside the tart shells for a snack.)
Spread pie weights over the dough, and bake the tart shells in a 350°F oven for about 20 minutes. Remove from the oven and let the tart shells cool while you make the filling.
Divide jam equally among the six tart shells, and spread in an even layer along the bottom of each crust. Place a few blackberries on top of the jam, reserving rest for garnish. Chill the tart crusts.
Heat the butter and cream in a microwave-safe bowl until hot but not boiling. Pour heated butter-cream mixture over the white chocolate and stir until chocolate melts smoothly. If the chocolate does not melt thoroughly, gently microwave the chocolate mixture in 20-second increments, until just barely melted.
Gently pour the melted chocolate ganache over the berries and jam to fill the remainder of the tarts crusts.
Refrigerate the tarts until they are set. Top tarts with additional blackberries and, pressing them lightly into the ganache. If desired, decorate the tarts with edible flowers or dark chocolate drizzle.
Photo by Mariana Leung