BITTERSWEET CHOCOLATE TART WITH BLUEBERRY MAPLE CONSERVE

​makes one 9” tart
 
Chocolate  Cookie Crumb Crust

2  cups chocolate cookie crumbs 
pinch of salt
6 tablespoons melted  butter
3/4 teaspoon vanilla extract

Combine cookie crumbs, salt, melted butter and vanilla. Toss to combine. Press into the bottom and up the sides of a 9" tart pan with removable bottom. Refrigerate for 15 minutes.  Bake in  a preheated 350 degree oven for 8 minutes just until set.  Cool before filling.
 
Bittersweet Chocolate filling-
 
⅔ cup (2 oz.) unsweetened cocoa powder
¼ cup granulated sugar
¼ cup cornstarch
¼ teaspoon salt
3 cups whole milk
½ cup heavy cream
2 egg yolks
10 oz. bittersweet chocolate (I used 60%) coarsely chopped
2 teaspoons vanilla
1 tablespoon unsalted butter
 
In a large heavy saucepan, whisk together cocoa, sugar, cornstarch, salt and egg yolks.  Add ½ cup of the milk, whisk to a smooth paste. In a separate saucepan, heat the remaining milk and heavy cream over medium heat until hot but not boiling. Gradually whisk a few tablespoons of the hot milk/cream into the cocoa/egg yolk mixture. Gradually add the remainder of the hot milk/cream, whisking constantly. Cook over medium heat, stirring constantly until pudding begins to thicken and bubbles form around the edges. Stir an additional minute then add the chopped chocolate, stirring to melt. Remove from the heat; stir in the vanilla and the butter. Place a piece of plastic wrap directly over the filling to prevent a skin from forming. Cool completely.
 
Blueberry Conserve-
 
2 cups frozen wild blueberries+ 1 cup fresh blueberries
3 tablespoons good quality maple syrup
1 teaspoon cornstarch
1 teaspoon lemon zest
 
 Toss the wild blueberries with the maple syrup, cornstarch and lemon zest. Reserve the fresh blueberries. Pour the wild blueberry mixture into a medium saucepan and simmer over medium heat, stirring occasionally, until the blueberries and the liquid thickens, about 5 minutes. Remove from the heat and stir in the cup of fresh blueberries. Cool before serving.
 
Whipped Cream-
 
1 cup heavy cream
½ teaspoon vanilla
2 tablespoons powdered sugar
 
Combine ingredients in a medium bowl and mix with a hand-held mixer until the cream thickens.  Chill  until  serving.