Blackberry-Rhubarb Tart

This is an extremely easy tart (once you have the crust) that is perfect for spring. It is fairly tart but a hidden layer of chocolate in it gives it a wonderful sweetness.

Blackberry-Rhubarb Tart

Servings: 8-12

Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins

Ingredients
1 blind baked tart shell
2 packages of blackberries
8 stalks of rhubarb
1/4 cup sugar
2-4 oz of dark chocolate

Directions
Cut the rhubarb into small pieces and half one package of blackberries. In a sauce pan, place the rhubarb and cut blackberries over medium heat. Do not add water or anything yet, just stir frequently and they fruit will break down and make it's own sauce. Once the fruit is broken down add the sugar. Cook until it is a jam-like consistency and there are no hard pieces of rhubarb left. Cool.
Melt the chocolate in a double-boiler. When the tart shell is cool, brush it with the melted chocolate. Place in the fridge or freezer until the chocolate is hard and pour the cooled fill in the shell. Top with the other package of blackberries and serve!