BERRY POP TART RECIPES

Prep time: 15 minutes, plus chilling (minimum 2 hours, ideally overnight) • Cook time: 5 minutes

To make the base, melt the chocolate and butter in a wide-based pan over a medium heat (see note). Remove the pan from the heat, add the crushed biscuits and stir to combine. Press into the base of the tart tin and chill in the fridge while you make the filling.

To make the filling, place the chocolate and butter in a large heatproof bowl and add the coffee and double cream. Set the bowl over a pan of just simmering water and heat until runny, stirring gently until smooth. Remove from the heat and allow to cool down a little, then mix in the crème fraîche by hand.

Carefully pour the mixture into the tin on top of the biscuit base and chill for a minimum of 2 hours, or ideally overnight, until set.

Remove the tart from the tin and place it on a cake stand or plate.

Serve straight from the fridge.

To decorate, spoon the whipped cream into a piping bag (if using) and pipe or dollop five large blobs of the cream into the middle of the tart. Sprinkle over the chocolate shavings or grated chocolate and serve in thin slices.

Cook’s Notes:

• You’ll need full-fat crème fraîche for this recipe to help the filling set.

• Be sure not to overheat the chocolate and butter mixture – heat it until it is just warm enough to melt.

Prepare Ahead: Can be made up to a day ahead and kept in the fridge. Decorate 2 hours before serving.

1.  Preheat the oven to 220°C/200°C fan/Gas 7.

2. Heat 2 tablespoons of the oil in a large frying pan. Add the onions and fry over a high heat for 3–4 minutes. Cover the pan with a lid and cook the onions gently for about 20 minutes until soft. Remove the lid and continue to fry for a minute to evaporate the liquid. Add the sugar and vinegar and fry for another couple of minutes until golden. Remove the onions from the pan and set them aside to cool.

3. Add the remaining oil to the pan and place over a high heat. Add the mushrooms and fry for 2–3 minutes. Cover the pan with a lid and cook for 3–4 minutes, then remove the lid and fry over a high heat to evaporate the liquid. Remove the mushrooms with a slotted spoon and add them to the onions.

4. Unroll the pastry on to the lined baking sheet and cut off a 2cm (¾in) strip around the edge. Brush over a border of 2cm (¾in) around the large sheet of pastry with some beaten egg. Sit the pastry strips on top, pressing them down lightly to make a raised border. Prick the base inside the border with a fork and brush the border with a little more beaten egg.

5. Whisk the cream into the remaining egg in a bowl. Pour in the cream, add the herbs and season. Stir in the grated cheese.

6. Spoon the onions and mushrooms on to the pastry, keeping them inside the border. Scatter the artichokes over the top. Season well and spoon the egg mixture on top of the vegetables. Bake in the oven for 25–30 minutes until the pastry is crisp and golden brown. Serve hot, with a dressed tomato salad.

Prepare ahead: Can be assembled up to 4 hours ahead, ready to put in the oven.