Starting with the pastry, sift together the flour, cocoa, salt, pepper and castor sugar. Place the sifted dry ingredients and butter in a food processor and pulse until fine breadcrumb texture.
Add the egg yolk, lemon juice and water. Blitz together briefly until the dough comes together.
Wrap the dough in cling film and chill for at least an hour.
Turn the dough onto a floured board. Roll out to a 4mm thickness and line a 23cm fluted tart tin with the pastry. Dock the base to allow for expansion. Line with parchment paper and baking beans. Bind bake in a pre-heated oven for 25 minutes at 180º C. Remove the paper and beans and bake for a further 5 minutes. Set aside while you make the filling.
For the fondant filling, place the cream, chocolate, butter, castor sugar and vanilla in a bowl. Set the bowl over a pan of simmering water. Heat slowly until the chocolate is melted and the mixture is smooth and glossy. Remove from the heat and add the eggs and yolks. Whisk until well combined.
Fill the tart case with the fondant filling and bake for about 15 minutes at 150º C. Allow the tart to cool in the tin before un-moulding.
To make the blackberry syrup, puree ¾ of the blackberries in a blender. Strain the berry pulp to remove all the seeds. Place the smooth puree in a saucepan with the castor sugar and liqueur. Once the sugar is dissolved, add the cornflour mixture and bring up to the boil. Simmer for several minutes until the sauce is thickened and glossy. Pour into and jug and set aside to cool.
Finally, whisk the cream and honey together until soft peaks form. Gently fold through the double cream.
To finish, spoon 2 tablespoons of the blackberry sauce over the cooled tart and smooth to the edges. Add dollops of the whipped cream on top, drizzle with the remaining blackberry sauce and top with the reserved blackberries.
Reprinted with the permission of Bibby's Kitchen@36
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