|Preparation - Directions:
On a lightly floured work surface, roll out pastry to form a circle 1/16 inch thick. Use to line a greased, loose-bottomed 9-1/2-inch diameter tart tin and cut off excess pastry around the rim.
Chill in refrigerator for 20 minutes.
Preheat oven to 425°.
Prick the chilled pastry with a fork and line with parchment paper. Fill with baking beans to weight down crust. Bake for 20 minutes. Remove from oven; discard beans and paper. Reduce the oven to 400°.
Place eggs and sugar in a mixing bowl and whisk for 2 minutes until well combined. Add flour and whisk for 2 more minutes. While whisking, add milk, cream and cassis.
Fill bottom of pastry with blackberries and pour in the cream mixture. Bake for 30 minutes or until just set.
While clafouti is baking, make chocolate sauce:
Place chocolate, half-and-half, sugar and black pepper in a saucepan and bring to a simmer until the chocolate has melted. Pour mixture in steady stream over egg yolks in a large bowl. Mix thoroughly. Strain through a fine strainer or sieve and cool. Remove clafouti from oven and let rest for 5 minutes. Portion into 8 slices.
Place portion onto plate, drizzle the chocolate sauce around and top with a little whipped cream and serve.