Continue to simmer, stirring often, for five minutes, then turn off the heat and leave for five minutes. Pour the double cream into a small saucepan with half the blackberries and the sugar, then bring up to a simmer over a medium heat. Add the crushed biscuits, stir to combine, then press the mix firmly into the base and up the sides of a 23cm tart case. Melt 100g butter in a small saucepan, then stir in two tablespoons of cocoa powder, especially if you aren’t using 100% chocolate biscuits. I like rye breadcrumbs and chocolate, so sometimes I substitute biscuits for rye bread or, even better, chocolate rye biscuits.Ģ50g stale biscuits (ideally chocolate, though any biscuit will do, or bulk them out with oats, ground nuts or breadcrumbs, if need be)Ĭrush the biscuits in a bag with a rolling pin, to make small crumbs. If you don’t have enough biscuits, mix them with up to 50% oats, ground nuts or even breadcrumbs.
You can make it with any stale biscuit and add cocoa powder to make them chocolatey. I love the flavour and colour combination of dark chocolate and purple berries in this dish. Make it with seasonal, local, fresh blackberries or use frozen European ones, because they are both more affordable as well as likely to be better for the environment than berries imported from the opposite hemisphere.īlackberries’ intense purple colour is an indication of the high level of antioxidants they contain, which is one reason I like to eat them, fresh and frozen, all year round, as well as because they’re delicious. This energy-saving no-bake recipe is a delicious way to transform a packet of stale biscuits into a glorious dessert.
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