Blackberry tart

Blackberry Tart - an elegant and flavorful delight, perfect for any occasion

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 1 hour and 50 minutes (including cooling)
Number of servings: 8

If you're looking for a quick and impressive dessert, the blackberry tart is the perfect choice. This recipe combines the crunchy texture of the crust with the smooth cream and delicious fruits, creating a perfect balance of flavors. Even if you can't find fresh blackberries, you can confidently use frozen blackberries, making this recipe accessible year-round.

Ingredients:

For the crust:
- 150 g butter (almost melted, but not completely)
- 30 g granulated sugar
- 60 g powdered sugar
- 60 g ground almonds (lightly toasted and cooled)
- 1 egg yolk
- 250 g flour

For the cream:
- 250 ml milk
- 3 egg yolks
- 100 g granulated sugar
- 1 tablespoon cornstarch
- 1 vanilla pod (split)
- 3 cloves
- 1 teaspoon orange zest
- 250 ml liquid cream

For decoration:
- 300 g blackberries (of which 100 g for juice)
- 50 g sugar
- 2 sheets of gelatin

Detailed instructions:

1. Preparing the crust: In a large bowl, combine the soft butter with the granulated sugar and powdered sugar. Mix well until you achieve a creamy and homogeneous mixture. Add the egg yolk and ground almonds, continuing to mix. Finally, gradually incorporate the flour, stirring until the dough becomes crumbly. Form it into a ball, wrap it in plastic wrap, and refrigerate for 60 minutes. This step is essential for obtaining a tender and manageable crust.

2. Preparing the cream: In a saucepan, bring the milk to a boil together with the cloves and vanilla pod (including the seeds). When the milk starts to boil, remove the pod and cloves, leaving only the flavors. In another bowl, mix the egg yolks with the granulated sugar and orange zest, then pour the hot milk over the mixture, stirring continuously. Place everything over low heat and cook, stirring constantly, until the cream thickens like sour cream. Dissolve the cornstarch in 3 tablespoons of cold milk and add it to the cream on the heat, continuing to cook until it thickens. Let the cream cool completely.

3. Baking the crust: Preheat the oven to 180°C. Roll out the chilled dough into a thick sheet and place it in a tart pan, starting with the edges. Prick the base with a fork to prevent puffing. Cover with baking paper and bake in the preheated oven for 20 minutes. Let it cool completely before adding the cream.

4. Assembling the tart: Whip the liquid cream until it becomes firm and incorporate it into the cooled cream, achieving an airy and smooth texture. Pour the cream over the cooled crust, leveling it evenly.

5. Decorating: Arrange fresh blackberries on top of the cream. From the remaining blackberries, prepare a juice by blending them with sugar and boiling the mixture until the sugar melts. Soak the gelatin sheets in cold water, then add them to the warm juice, stirring until completely dissolved. Let the juice cool slightly, then carefully pour it over the blackberries on the tart.

6. Serving: Let the tart chill in the refrigerator for a few hours before serving, to allow the flavors to blend perfectly. The blackberry tart is served cold, making it a perfect dessert for a festive meal or to pamper guests.

Personal notes and variations: You can experiment with different types of fruits, such as raspberries or blueberries, instead of blackberries, or you can add a splash of orange liqueur to the cream to enhance the flavor. This elegant tart will surely impress with its refined taste and attractive appearance!

 Ingredients: Base: 150 g butter, 30 g granulated sugar, 60 g powdered sugar, 60 g ground almonds, 1 egg yolk, 250 g flour. Cream: 250 ml milk, 3 egg yolks, 100 g granulated sugar, 1 tablespoon cornstarch, 1 vanilla pod, 3 aromatic cloves, 1 teaspoon orange zest, 250 ml liquid cream. Decoration: 300 g blackberries (of which 100 g were used for juice), 50 g sugar, 2 sheets of gelatin.

 Tags:  fruit cake blackberry cake