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.
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)
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.