White Chocolate Tart With Blackberries

My favourite tart! You can use blackberries or blueberries

1. 1

   Preheat the oven to 180C
   
   To make the pastry:
   
   1. beat together all the ingredients (EXCEPT the 200g of flour) for the pastry until creamy in colour and smooth - no lumps!.
   
   2. Then mix in the flour until you get a sticky dough.
   
   3. Pull the dough together into a ball and put it in a plastic bag or wrap in cling film and put it in the fridge for at least an hour.
   
   4. Flour a clean work surface ready to roll out the dough. roll out to about 1/2 cm thick and line greased and floured tart tins, refrigerate for a few mins and then prick the base with a fork
   
   5. To keep the tarts from rising and bubbling cover with grease proof paper and put baking beans (or lentils) on top and then bake in the oven for 10 mins and then another 5 mins with the greaseproof paper and baking beans removed. Then leave to cool
   
   
   To make the filling:
   
   1. Melt the chocolate with the 2 Tbsp cream in a double boiler (or very slowly in microwave)
   
   2. Beat to a smooth mixture and then beat in the rest of the cream and put in the fridge for about 2 hours or better still leave overnight
   
   3. Before filling the tarts, whip the chocolate cream a little (be careful not to overwhip or it will curdle)
   
   4. Spoon into the tart shells and then top with blackberries.