Chocolate & Blackberry Tart by ROKU

1. Preheat your oven to 180C.    
2. Take a medium bowl and combine your cookie crumbs, sugar and butter until the mixture is well moistened.     
3. Press your mixture evenly into a 20cm tart pan with a removable bottom. Bake for around 15 minutes – or until set – and allow to cool completely.    
4. For the blackberry layer, heat your blackberries, water and maple syrup in a small or medium sized saucepan. Simmer until the blackberries become soft and break down.     
5. Puree with a hand-mixer and put back on the stove. Add the setting agent (agar or gelatine powder) into the blackberry mixture and simmer for another 5 minutes, stirring continuously. Let sit for about 5 minutes, then spread on the bottom of the tart before putting it in the refrigerator for about 10 minutes or until set.    
6. To create the ganache, place your chocolate in a medium sized bowl. Bring your cream just to a boil in a small saucepan, then pour over the chocolate. Let it sit for one minute, then stir in a circular motion until the ganache becomes smooth. Pour onto your other layers and refrigerate for at least one hour or until completely set.

Serving suggestion

Slice, plate-up and top things off with extra chocolate shavings and fresh berries