Skye McAlpine’s Winter Berry Chocolate Tart

A Little Bird - An Insider's Guide to London

To co-incide with the launch of Skye McAlpine’s Tavola collection, we have a beautiful cake stand to give away. This is the perfect thing to serve on it – the prettiest winter berry tart.

Ingredients

80g dark chocolate, chopped

450g chocolate bourbon biscuits

100g salted butter, softened

2 egg yolks

80g caster sugar

500g mascarpone, at room temperature

500g mixed berries (I like a mix of physalis, blackberries and redcurrants)

A Little Bird - An Insider's Guide to London

Method

Put the chocolate in a food processor with the biscuits and blitz until they form a crumb mixture, then add the butter and blitz again until the mix starts to clump together.

Press the chocolate crumble evenly into a 28cm fluted pie dish with a removable base and set in the freezer for 10-15 minutes to harden.

Whisk the yolks and sugar together until they double in volume and turn a pale, lemony colour. then add the mascarpone and whisk together until you have a smooth cream.

Gently lift the chocolate tart base out of its tin and set in on the cake stand.

Spoon the mascarpone cream into the case and smooth it out with the back of a spoon, then top with the fruit.

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