BLACKBERRIES TART AND HEART-SHAPED COOKIES

Well, even though we're all pretty sick, our appetite has not been impaired.

This is the crumbly, lovely dessert I just finished baking for today's lunch. It' a soft but crumbly tart with a juicy blackberries heart, just perfect for our sore, aching throats. And with the left-over dough I cut some sweet and romantic heart-shaped cookies.
Nice and easy!

  
Ingredients for a tart and 10 cookies

250 g of plain flour (I used a gorgeous Pivetti Molini one)

160 g of butter

80 g of icing sugar

3 egg yolks

1 pinch of salt

half a sachet of baking powder (about 8 g)

80 g of roughly chopped milk chocolate (for the cookies)

150 g of Blackberries Jam Casa Barone

Mix all dry ingredients together (flour, sugar, baking powder and salt), then add in the melted butter, the yolks and knead thoroughly in order to get a smooth dough. Roll it up with clingfilm and let it set for about half an hour in the refrigerator.

After this time, take it out from the fridge and divide it in two parts, one smaller than the other. Roll the largest part until it's about 1 and a half cm thick and lay it on a round, 20 cm diameter, baking tin. Spread the Blackberries Jam on the surface, and help it penetrate into the dough by digging little holes in it with a small spoon.

Bake the tart in the oven at 180 degrees for about 20-25 minutes. It must be nice and soft, it's not supposed to be crunchy at all!

Now take the small part of the dough, roll it till it's a little more than half a cm thick and start cutting your cookies with a heart shaped biscuit cutter. Spread the chocolate pieces on the surfaces and press them a little to get them nicely trapped into the dough. Cook them for 10 minutes at 180 degrees.