Blackberry and Vanilla Tart

Ingredients

• 122 g Unsalted butter (softened, ideally in the microwave 10 s)
• 80 g Powdered sugar (sift before use)
• 1 unit Egg (whole egg, at room temperature)
• 222 g All-purpose flour (sift)
• 30 g Almond powder (fine)
• 10 g Unsalted butter (for greasing the pan) (to butter the tart ring)
• 70 g Unsalted butter (for the almond‑blackberry cream)
• 70 g Granulated sugar (for the almond‑blackberry cream)
• 70 g Almond powder (for the almond‑blackberry cream)
• 10 g Flour (for the almond‑blackberry cream)
• 60 g Fresh blackberries (mashed with a fork)
• 310 g Blackberry purée (blackberry purée, can be from a can)
• 1 unit Whole egg (for the almond‑blackberry cream)
• 70 g Unsalted butter (for the vanilla custard)
• 600 ml Whole milk (to heat with the vanilla)
• 50 g Granulated sugar (for the vanilla custard)
• 3 units Egg yolks (for the vanilla custard)
• 20 g Cornstarch (for the vanilla custard)
• 1 cap Liquid vanilla (≈ 1 teaspoon, or 1 vanilla bourbon pod)
• some spoons g Powdered sugar (to dust the edge)
• a small handful g Brown sugar (vergeoise) (sprinkled under the vanilla custard before caramelization)
• to taste g Fresh blackberries (decoration) (for finishing)

Instructions

1. Prepare the almond shortcrust pastry

   Soften the butter in the microwave (10 s), place it in the bowl, add sifted powdered sugar, mix, incorporate the egg, then the flour and almond powder. Mix until a homogeneous dough forms.

   Time: PT15M

2. Chill

   Form a ball, wrap in cling film and place in the refrigerator for 2 hours.

   Time: PT2H

3. Line the pan

   Lightly butter a 26 cm tart ring. On a floured work surface, roll out the dough to 3 mm thickness, place it in the ring, fold the edges and cut off the excess. Refrigerate 1 hour.

   Time: PT15M

4. Blind bake the crust

   Preheat the oven to 170 °C. Lay parchment paper in the bottom, cover with dry beans, bake 10‑12 minutes. Remove the beans and paper, let cool on a rack.

   Time: PT12M

   Temperature: 170°C

5. Prepare the almond‑blackberry cream

   Soften 70 g butter, add 70 g granulated sugar, mix, incorporate the egg, then 70 g almond powder and 10 g flour. Whisk 1‑2 minutes. Add the mashed blackberries and the blackberry purée, mix until a smooth cream forms.

   Time: PT10M

6. Bake the almond‑blackberry cream

   Pour the cream onto the pre‑baked crust, smooth with a spatula and bake 15‑20 minutes at 170 °C. After baking, let cool on a rack.

   Time: PT18M

   Temperature: 170°C

7. Prepare the vanilla custard

   Heat 600 ml milk with the liquid vanilla. Meanwhile, whisk 3 egg yolks with 50 g sugar, add 20 g cornstarch. Pour the hot milk over the mixture while whisking, return everything to the saucepan, bring to a boil and cook 1 minute. Remove from heat, stir in 30 g unsalted butter.

   Time: PT10M

8. Cool and freeze the vanilla custard

   Pour the custard into an 18 cm ring placed on a silicone sheet, let cool at room temperature for 30 minutes, then place in the freezer for 2 hours.

   Time: PT2H30M

9. Final assembly and caramelization

   Place the frozen vanilla custard on the tart base, dust the edge with powdered sugar, add a layer of brown sugar, arrange the fresh blackberries, then, using a kitchen torch, caramelize the surface and the rim of the ring.

   Time: PT10M

Nutrition Facts

Calories

565

Protein

9 g

Carbohydrates

50 g

Fat

41 g

Fiber

5 g