Today is our wedding day. And that is officially a cake-day!

Our marriage has been all about teamwork so far.
And we’ve both been refining our areas of expertise:
• I bake
• Jens eats
And although this is not supposed to be a cooking blog – who knows! – I just have to share this simple recipe with you strangers out there:

Dark Chocolate & Blackberries Tart:

important: needs to be refrigerated for at least 6 hrs – the best is to prepare it a day in advance

PASTRY
_ 250 g / 2 cups all-purpose flour
_ 90 g / 0,9 cups powdered sugar, sifted
_ 125 g / 0,5 cup of cold butter, cut into cubes
_ 1 egg
_ 2 pinches of salt
_ 2 tbsp dark cocoa powder

• Mix all the ingredients in the order stated above until the mixture resembles breadcrumbs. Then squish together and roll it out (to the size of a plate). Wrap the pastry ‘disc’ in plastic foil and refrigerate for 30 min.
• Preheat the oven to 180°C (350°F).
• Grease the pan.
• Put the pastry in the pan – without the plastic wrap of course – and just spread out with your fingers. Cut the exceeding pastry around the pan with a sharp knife.
(you can use the remaining dough to bake little tarts)
• Push a few little holes with a fork into the pastry.
• If you have baking beans fill those in, otherwise use real beans for the blind-baking.
• Bake for 12 min.
• Then bake for another 5 min without the beans.
• Take out of the oven and let cool for -+15 min

FILLING
_ 400 ml / 14 ounce cream (liquid)
_ 500 g good quality dark chopped chocolate – the better the chocolate, the better the tart, don’t skimp on this ingredient

• Heat the cream in a pot until almost boiling.
• Add the chocolate bits & whisk until all of it is melted.
• Put aside to cool for +- 15 min.
• pour into the shell and refrigerate for at least 6 hrs.
TO SERVE//DECORATE
_ 2 handfuls of fresh blackberries (you can also mix with blueberries and raspberries)
_ 1 tbsp of granola or almonds (chopped)

• before serving: decorate with the blackberries and sprinkle some granola or almonds on top of the tart.

Voilà!