Rustic Berry and Dark Chocolat Tart
Rustic Berry and Dark Chocolat Tart

Preparation time 25 minutes

Total time: 55 minutes

Serves 12

Ingredients

Crust

  1. 500 ml 2 cups Robin Hood® All Purpose Flour
  2. 5 ml 1 tsp salt
  3. 175 ml 3/4 cup All Vegetable Shortening
  4. 50 à 125 ml 4 to 8 tbsp ice cold water

Filling

  1. 500 ml 2 cups raspberries
  2. 500 ml 2 cups Blueberries
  3. 250 ml 1 cup Hershey’s® Dark Ch0colat Chipits
  4. 125 ml 1/2 cup Sugar In The Raw® Natural Turbinado Sugar
  5. 50 ml 1/4 cup Robin Hood® Original All Purpose Flour
  6. 10 ml 2 tsp Lemon juice

Icing

  1. One egg, beaten
  2. 50 ml 1/4 cup Sugar In The Raw® Natural Turbinado Sugar
  3. 125 ml 1/2 cup Fresh basil or mint

Directions

  1. Preheat BBQ grill to 400°F (200°C). Line a baking sheet with foil.

  2. Pastry preparation :

    1. Combine flour and salt in a large mixing bowl.
    2. Cut shortening into flour with pastry blender or 2 knives until mixture is blended and shortening resembles pea-sized pieces.
    3. Add 4 tbsp (60 mL) water and stir with fork, adding enough additional water if necessary until the mixture holds together in a ball.
    4. Roll dough out on a lightly floured surface, into a 16” (40 cm) circle. Don’t worry if it comes out a different shape, the more rustic looking the better!
    5. Transfer pastry to prepared baking sheet. If dough tears, just push it back together.

  3. Filling preparation : 

    1. Combine berries, chocolate chips, sugar, flour, and lemon juice in a large bowl.
    2. Pile fruit mixture in middle of pastry, leaving a 2” (5 cm) border.
    3. Fold edges over, overlapping slightly.
    4. Brush pastry with beaten egg and sprinkle with sugar.
  4. Fermer un côté du feu du barbecue et mettre la plaque à pâtisserie sur le côté fermé.
  5. Cuire de 25 à 30 minutes ou jusqu'à ce que la croûte soit dorée et que les fruits bouillonnent.
  6. Servir chaud ou à température ambiante.
  7. Turn off one side of grill and place baking sheet on that side.
  8. Bake 25-30 minutes or until crust is golden brown and fruit is bubbling. Cool on wire rack. Serve warm or at room temperature.

Secret de chef  :

  1. Top with fresh basil or mint.

This recipe is a courtesy of: Smucker Foods

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