Blackberry Tart

Blackberry Tart: A Summer Delight

When it comes to desserts, few recipes evoke the joy of summer quite like a tart made with fresh blackberries. This recipe, inspired by Ionela, features not only a fluffy crust but also a delicious vanilla cream that perfectly complements the flavors of the fruit, bringing a touch of nature to your plate. And if the blackberries are picked by you, the stroll through nature becomes part of the ritual of making this dessert.

Preparation time: 20 minutes
Baking time: 30-40 minutes
Total time: 1 hour (plus 1-2 hours for cooling)
Servings: 8

Ingredients needed

For the crust:
- 4 eggs
- 5 tablespoons of oil (preferably sunflower or canola)
- 5 tablespoons of sugar
- 5 tablespoons of flour

For the vanilla cream:
- 800 ml of milk
- 2 eggs + 1 yolk
- 100 g of sugar
- 30 g of cornstarch
- 50 g of butter
- Vanilla extract (to taste)

For decoration:
- 300 g of fresh blackberries (ideally picked in the wild)
- 1 packet of jelly dessert
- 2 tablespoons of sugar
- 250 ml of water

The story of the recipe

It is said that blackberry tart is a symbol of summer, a dessert that brings together the sweet and tangy flavors of fresh fruit. Blackberries, with their delicate texture and unmistakable aroma, are berries that remind us of walks in nature, sunshine, and the smiles of loved ones. This recipe is simple and accessible, perfect for gatherings with friends or to pamper family.

Step by step: Making the blackberry tart

1. Preparing the crust:
- Start by preheating the oven to 180°C.
- Separate the egg whites from the yolks. Beat the egg whites with 5 tablespoons of sugar until you achieve a firm meringue. It’s essential for the egg whites to be at room temperature for better whipping.
- In a separate bowl, beat the yolks with the oil. Gently fold the yolk mixture into the meringue using a spatula to avoid deflating it.
- Sift the flour and gently incorporate it. It’s important to use delicate motions to maintain the airy texture of the crust.
- Pour the mixture into a greased and floured baking pan to prevent sticking.
- Bake for 30-40 minutes or until the crust turns golden and a tester inserted in the center comes out clean. Once done, let it cool.

2. Preparing the vanilla cream:
- In a saucepan, add 400 ml of the 800 ml of milk and 50 g of sugar. Heat the mixture over medium heat, stirring occasionally.
- In a bowl, beat the two eggs and the yolk with the remaining sugar, a pinch of salt, and the cornstarch. Add the remaining milk and mix well.
- When the milk in the saucepan starts to boil, slowly pour it into the egg mixture while continuously stirring to prevent the eggs from curdling.
- Transfer the entire mixture back to the saucepan and cook over low heat, stirring constantly until the cream thickens. This process will take about 5-7 minutes.
- Remove the cream from the heat and add the butter and vanilla extract, stirring until the butter is completely melted. Cover with plastic wrap to prevent a crust from forming.

3. Assembling the tart:
- Once the crust has completely cooled, spread the vanilla cream evenly over its surface.
- Arrange the fresh blackberries on top of the cream, placing them carefully to avoid smashing them.
- In a small saucepan, mix the contents of the jelly packet with 2 tablespoons of sugar and 250 ml of water. Bring to a boil for one minute, stirring constantly.
- Pour the jelly over the blackberries, starting from the center and moving towards the edges to ensure even distribution.
- Allow the tart to cool for 1-2 hours before serving, so the jelly can set.

Serving suggestions and variations

This blackberry tart is perfect served plain, but you can add a dollop of whipped cream or vanilla ice cream for an extra treat. You can also experiment with other berries, such as raspberries or blueberries, to vary the flavor.

Tips and practical advice

- Make sure the blackberries are well washed and dried before adding them to the tart.
- You can use a springform pan to make it easier to remove the tart.
- If you don’t have cornstarch, you can substitute it with flour, although the texture will be slightly different.
- The crust can be made a day in advance; keep it covered to prevent it from drying out.

Nutritional information and calories

A serving of this tart contains about 250 calories, making it a relatively light choice for a dessert. Blackberries are rich in antioxidants, vitamins C and K, and are low in calories, making them ideal for a healthy diet.

Frequently asked questions

1. Can I use frozen blackberries?
Yes, but it’s recommended to thaw and drain them well before use to avoid excess water in the tart.

2. How can I enhance the flavor of the cream?
Try adding a bit of almond extract or cinnamon to the vanilla cream for a more complex taste.

3. What is the best way to store the tart?
The tart stores well in the refrigerator, covered. Consume within 2-3 days for the best experience.

This blackberry tart will not only impress with its appearance but will also bring an explosion of flavors to your taste buds. So, enjoy every step of the preparation and every bite of this delicious dessert! Bon appétit!

 Ingredients: Base: 4 eggs, 5 tablespoons oil, 5 tablespoons sugar, 5 tablespoons flour. Vanilla cream: 800 ml milk, 2 eggs + 1 yolk, 100 g sugar, 30 g starch, 50 g butter, vanilla essence. Decoration: 300 g blackberries, 1 packet of jelly cake, 2 tablespoons of sugar, 250 ml water.

 Tags:  cake blackberries