Instructions

1. Crust:
2. In a small mixing bowl combine graham cracker crumbs and butter; mix to combine.
3. Grate chocolate over a microplane or small grater, add to crumb mixture; stir.
4. For individual tartlettes press approx 1/3 C into each tartlette pan, press onto bottom and sides. (makes 4-6 depending on size of pans) For one large tart press entire mixture into 9 inch round tart pan.
5. (use 1/8 C measuring cup to help press crust into pans)
6. Place in fridge for 15-20 minutes to set.
7. Blackberry Compote:
8. In a medium sauce pan over medium-high heat combine barista balsamic dressing, 1/2 C blackberries, sugar, lemon juice, add lemon zest, and sea salt; mix to combine.
9. Bring to a simmer, reduce heat to maintain simmer, reduce by half.
10. Press blackberries to release juices.
11. Remove from heat, strain compote through fine mesh strainer into small jar or bowl- lightly apply pressure to release all of the juices.
12. Allow mixture to cool to room temperature, cover with saran to prevent skin forming.
13. Filling:
14. In a tall, narrow mixing bowl- whip cream to stiff peak, sprinkle powdered sugar, gently fold in.
15. In additional mixing bowl cream mascarpone, fold 3/4's of whipped cream into mascarpone, gently fold together to combine.
16. Refrigerate remaining whipped cream for serving.
17. Remove crusts from fridge, using a small off set spatula gently spread filling into crusts- be cautious not to pull crumbs into filling.
18. Refrigerate until serving.
19. Just before serving place remaining berries in small bowl, drizzle blackberry reduction over top, gently toss to combine.
20. Evenly divide fruit compote, in the center of each tartlette, add a dollop of the reserved whipped cream, add a mint sprig, and lightly dust with chocolate shavings.
21. Serve immediately.
22. Enjoy!