Preparation

• Place the chopped white chocolate and salt into a large bowl and set aside.
• In a medium saucepan, over medium-low heat, combine the blackberries and cream.
• As the mixture slowly heats up, mash the blackberries.
• Once the mixture has begun to simmer, remove from heat.
• Strain the blackberry/cream mixture over the chocolate with a fine mesh sieve. Press down on the blackberry mixture firmly with the back of a spoon to get out as much liquid as possible. Discard the remaining pulp and seeds.
• Let the mixture sit for a minute or two. Add the vanilla bean paste.
• Slowly whisk the ganache from the center of the bowl outward until the cream and chocolate are fully combined, smooth and melted.
• If there are any pieces of unmelted chocolate, microwave in 20-30 second increments, gently whisking after each increment. Do not overheat or the ganache can split.
• Pour the smooth ganache into the tart shell. Pop any air bubbles that rise to the surface with a toothpick.
• Chill the tart in the fridge for 2 hours, or until set.
• Decorate the tart with blackberries, mint, edible flowers and gold sugar pearls. Serve the tart chilled or at room temperature.