Dark Chocolate and Blackberry Tart

Ingredients

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Crust

• 1 ½ cups chocolate cookie crumbs (e.g., Oreos, crushed) (approx 840 calories)
• ¼ cup unsalted butter, melted (approx 400 calories)

Filling

• 8 ounces dark chocolate (70% cocoa), chopped (approx 1160 calories)
• 1 cup heavy cream (approx 800 calories)
• 2 tablespoons unsalted butter (approx 200 calories)
• 1 teaspoon vanilla extract negligible calories)
• 2 tablespoons blackberry preserves (approx 100 calories)

Topping

• Fresh blackberries (approx 62 calories)
• Powdered sugar for dusting (optional) (negligible calories)

Instructions

Prepare the Crust

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, mix the chocolate cookie crumbs and melted butter until well combined.
3. Press the mixture evenly into the bottom and up the sides of a 9-inch tart pan with a removable bottom.
4. Bake the crust for 10 minutes, then let it cool completely.

Make the Filling

1. In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped dark chocolate.
2. Let the mixture sit for a minute, then stir until the chocolate is completely melted and smooth.
3. Add the unsalted butter and vanilla extract, stirring until well combined.
4. Stir in the blackberry preserves until fully incorporated.

Assemble the Tart

1. Pour the chocolate filling into the cooled tart crust, spreading it evenly.
2. Refrigerate the tart for at least 2 hours, or until the filling is set.

Add the Topping

1. Once the filling is set, arrange fresh blackberries on top of the tart.
2. If desired, dust the tart lightly with powdered sugar for an elegant finish.

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