Cooking time: 40-45 minutes

1. Line a tart pan with short crust. Pre-bake for 10-15 minutes at 210°C / 450°F, covering it loosely with aluminum foil.
2. Heat the cream; pour the simmering cream over chopped bittersweet chocolate, whisking until smooth.
3. Whisk in 1 whole egg and 1 tbsp. flour.
4. Pour the mixture into the tart shell. Press blackberries about three-quarters of the way into the filling and bake for 25 minutes at 160-170°C / 325°F. The tart is done when the filling is set like jelly. It’s even more delicious served warm!