Serves 8 (fits in a 10 inch/25 centimeter tart pan)

Adapted from The Yellow Butterfly

For Chocolate Hazelnut Crust:

• 8 tablespoons (1 stick/115 grams) unsalted butter, at room temperature

• ½ cup (62½ grams) powdered sugar

• 1 large egg yolk

• ½ teaspoon sea salt

• 1 teaspoon vanilla extract

• ¼ cup (30 grams) hazelnuts, finely ground (you still want tiny chunks to be left, so it shouldn’t be the consistency of flour)

• 1¼ cup (156¼ grams) all purpose flour, sifted

• 3 tablespoons (22¼ grams) dark or regular unsweetened cocoa powder

For Blackberry Blueberry Filling:

• 4 cups (575-600 grams) blackberry and blueberry mix, fresh or frozen

• 1½ tablespoons (16 grams) vanilla sugar, can be replaced with white sugar

• 1 tablespoon (9 grams) + ½ cup (100 grams) white sugar

• 3 tablespoons (45 grams) lemon juice, freshly squeezed

• 1½ cups (400 grams) coconut milk

• 1 teaspoon vanilla extract

• 4 tablespoons (31¼ grams) all purpose flour, sifted

For Decorations (optional, but highly recommended!):

*Adjust amount to the decoration you are trying to make

• Handful fresh blackberries, sliced in half

• Handful fresh blueberries

• Ground hazelnuts

For Chocolate Hazelnut Crust:

1. You’ll need either a stand mixer or a hand mixer, so use a large bowl that will work for the type of mixer you’ll be using and add the butter and sugar to the bowl. Using the mixer, beat the butter and the sugar on low speed until fluffy and creamy, about 2-3 minutes.

2. Drop in the egg yolk and continue mixing until well blended into the butter mixture, about 1 minute. Stop the mixer and scrap down the sides of the bowl.

3. Add the salt, vanilla extract, and ground hazelnuts to the bowl and continue mixing on low speed until everything is just incorporated. Finally, add the flour and cocoa powder and beat until they are well incorporated, but be careful not to over mix the dough.

   • The dough will be soft but it should hold together when you press it with your hand. If it seems too dry, crumbly, and isn’t holding together add some milk, one tablespoon at a time, and lightly beat again.

4. Use your hands to roll the dough into a ball and then press the dough into a thick disk. Wrap it in parchment paper and chill the dough in the fridge for at least an hour or up to three days.

5. Take the dough out of the fridge and let it soften for 10-15 minutes so it’s pliable when rolling it. You don’t want the dough to come back to room temperature.

6. Get a second sheet of parchment paper and, along with the parchment paper you wrapped the dough in, put the dough disk between the layers of parchment paper. Using a rolling pin, stretch the dough between the two pieces of parchment paper, which will prevent it from sticking to the surface.

7. Roll the dough out until you have a disk of approximately 10-11 inches (25-28 centimeters). You want the dough to be a bit larger than the tart pan so you have enough dough for the edges.

8. Put the dough in the fridge for 10-15 minutes. This will stiffen the dough a bit which will make the next step easier.

9. Peel away the top layer of parchment paper and invert the dough into the tart pan. Do this in a quick motion or you risk the dough breaking.

   • If the dough breaks while flipping it, roll the dough into a ball again and repeat steps #7 and #8.

10. Peel away the other layer of parchment paper and center the dough in the pan. Use your fingers to gently press the dough into the pan and up the walls. If some of the dough tears, gently press it back together.

11. Use a pairing knife to trim any excess dough from the top. Use this excess dough to patch any cracks in the dough or fill in any gaps in the wall to make sure you have an even crust.

12. Carefully prick the bottom of the dough several times, making sure you don’t pierce it all the way through.

13. Place the dough in the freezer for 20 minutes.

14. Preheat oven to 350° F (177° C).

15. Take the dough out of the freezer and place your pie weight or pie weight beads into the crust.

    • If you don’t have either of these, cut a piece of parchment paper into a circle that’s larger than the tart. Place this on the dough and add a large heaping of rice on top. Spread the rice evenly over the parchment paper, making sure you press it into the walls. Make sure none of the rice gets onto the dough or else it will be baked into the dough!

16. Bake the frozen dough for 25 -30 minutes, until firm to the touch. The dough will still feel a bit soft, but you don’t want the dough to be fully cooked and crispy or you’ll be left with a hard crust. You’ll notice the walls will be stiffer than where the pie weights were, which is ok.

17. Remove the pie weights and let the tart cool completely before removing the cake from the pan, if you choose to do that, and filling it with the blackberry blueberry filling.

For Blackberry Blueberry Filling:

1. In a small saucepan, combine berries, vanilla sugar, 1 tablespoon white sugar, and lemon juice. Heat over medium-low heat and bring to a gentle boil. If you’re using fresh berries, cook for about 5 minutes, or for 15-20 minutes if you’re using frozen berries. Cook the berries until they start to break, using a wooden spoon to mix everything together and help the berries breakdown.

2. Remove the saucepan from the heat and lightly blend in a blender or food processor to finish breaking down the fruit. Pass the liquid through a sieve into a separate bowl, pressing out as much juice as you can. Set the juice aside and discard whatever is left in the sieve.

3. In the same the saucepan, bring the coconut milk, the remaining ½ cups of white sugar, and vanilla extract to a gentle simmer over medium-low heat. Add the berry juice and cook for an additional 3 minutes.

4. Remove the saucepan from the heat and add the flour. Whisk until combined, before returning the pan to heat and cook for a final 3-4 minutes, whisking constantly until the mixture has a thick consistency.

5. Pour the mixture into the baked crust. Chill for 1-2 hours until the filling has somewhat set. If you want to decorate with extra fresh fruit and/or ground hazelnuts, do so now. This way the decorations can sink into the rest of the filling a bit, which will help keep the decorations in place.

6. Chill for an additional 5-6 hours or overnight.

7. Enjoy!