Blueberry Tart with Chocolate Crust
- 1⅓ cups (190 g/6.7 oz) all-purpose flour
- 3 tablespoons (20 g/0.7 oz) unsweetened cocoa powder
- ½ cup (55 g/2 oz) powdered sugar (or ¼ cup granulated sugar)
- Pinch of salt
- 1⅓ sticks (150 g/5.3 oz) cold unsalted butter, cut into small cubes
- 1 large egg
- ½ teaspoon pure vanilla extract, optional
- 1 can blueberry pie filling
- 2 cups Fresh blueberries
- Begin by creating the crust. Process flour, cocoa powder, sugar, and salt in a food processor for a few seconds until combined. Add butter and pulse until mixture becomes crumbly and resembles coarse meal (about 15 pulses).
- Add egg and vanilla extract, and keep pulsing until the dough is no longer dry and starts to clump together (about 10-15 seconds).Dough should be quite crumbly with large clumps.
- Turn dough to a lightly floured surface and form into a ball. Flatten ball slightly with your hands to form a thick disc. Wrap with plastic wrap and refrigerate for at least 1 hour.
- Remove the dough from the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a lightly floured surface, roll the dough out into a 12-inch (30cm) circle, then place gently into a 9-inch or 10-inch tart pan. Brush away any excess flour on the surface.
- Trim the edges of the pastry to fit the tart pan. Cover pan with plastic wrap and place in the freezer until firm, about 30 minutes and then bake the crust at 375°F/190°C. Place rack in the center.
- Press parchment paper or aluminum foil tightly against the crust, covering the edges to prevent burning. Bake crust for 25 minutes, until foil no longer sticks to the dough and it appears dry. Transfer crust to a wire rack and remove weights and foil. Set aside to cool completely.
- Once the crust has cooled down, add in blueberry filling. Top with a layer of blueberries. Serve and enjoy!