Blackberry Tart

Jump to Recipe Print Recipe

Recipe for blackberry tart

The fresh, deep purple, and firm blackberry is probably the most beautiful berry that exists! And not only are blackberries beautiful, but they also taste absolutely fantastic.

Soon the REALLY flavorful Danish blackberries will begin to abound.

Maybe you are going blackberry picking in your garden or the Danish countryside, or maybe you stick to the supermarket’s fresh or frozen supply? Perhaps you are lucky enough to get a bag given by your neighbor ?

No matter how the blackberries find their way to your kitchen, there are plenty of uses for them!

I love eating fresh blackberries straight from the box, but I am AT LEAST as happy to use them in my cakes.

So, I decided to warm up a bit for the coming blackberry season by baking this sweet, crispy blackberry tart. With their tangy and very aromatic flavor, blackberries are ideal for desserts – and especially on top of a delicious, crisp, and sweet tart crust.

The tart is filled with delightful, tangy/sweet blackberries and macaroons in a wonderfully soft, homemade vanilla cream.

The ricotta also helps to give the tart crust a wonderfully delightful tanginess, and it also helps to make the crust extra crispy. Win-win! I think you might be able to use other fresh cheeses as well.

This time I used white chocolate, but I actually think dark chocolate would have been EVEN better. You can try it yourself if you like, and if so, you are more than welcome to share the result with me in the comments! ?

If you prefer other berries, you can easily replace the blackberries with those. The great thing about tarts is that they can be varied effortlessly!

Servings: 6 people

Blackberry Tart

Author: Mette Albæk Kankesan

Keyword: Cake, Dessert, fruit, Pie, Sweet

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Metric - US Customary

Equipment

• Oven
• Food Processor
• Rolling Pin
• Pie Pan
• Knife
• Brush
• Pot

Prevent sleepKeep the display on

Ingredients

Pie Crust

• 52 gram White chocolate chocolate chips (about 75 grams)
• 100 gram Fresh Cheese I would recommend ricotta
• 100 gram Butter
• 175 gram Wheat Flour
• Chickpeas dried - for baking

Pie Filling

• 3 Egg Yolk pasteurized
• 40 gram Sugar
• 16 gram Cornstarch
• Vanilla Pod
• 200 gram Cream 0.18
• 65 gram Macaroons about a quarter of a bag
• 50 gram Whipping Cream
• 300 gram Blackberry

Instructions

Pie Crust

• 1. Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit) (conventional oven).
  2. Cream cheese, butter, and wheat flour are poured into your food processor.
  3. Blend everything into a uniform mass.
  4. Pour the dough out onto a floured countertop.
  5. Take your rolling pin and roll the dough out to about 0.5 centimeters thick.
  6. Find a metal tart pan. My tart pan is about 20 centimeters. It is important that it is a tart pan with a removable bottom.
  7. Press the pie dough into the form and use a knife to trim the edges.
  8. Take a fork and prick holes in the pie crust.
  9. Take a piece of parchment paper and place it on top of the pie dough.
  10. Pour dried chickpeas (or rice, beans, or lentils - whatever you have in the cupboard) on top of the parchment paper to fill the tart pan. This way we avoid a cracked pie crust.
  11. Put the pie crust in the preheated oven.
  12. Let it bake for about 20 minutes until it becomes nicely crispy and golden.
  13. Take the baked pie crust out of the oven.
  14. Remove the parchment paper and empty the tart pan of chickpeas. They can easily be saved and used for another time when you bake a tart.
  15. Set the tart aside to cool.
  16. When the tart is cooled: Melt the chocolate in the microwave. You can also easily use chocolate from a bar.
  17. Spread the melted chocolate over the pie crust (also up the sides). I used a brush to spread the chocolate over the crust.
  18. Set the pie crust aside while you prepare the tart filling.

   

Tart Filling

• 1. Split the vanilla bean and scrape out the seeds with a knife.
  2. The pasteurized egg yolks are poured into a saucepan with sugar, cornstarch, vanilla seeds, and the cream (18%).
  3. Place the saucepan on the stove and heat the mixture to boiling point while stirring constantly. Let it boil for a couple of minutes until it becomes nicely thick, while you continue to whisk.
  4. Then remove the saucepan from the heat and set the vanilla cream aside to cool.
  5. Whip the heavy cream until it forms stiff peaks.
  6. Crush the macaroons coarsely.
  7. Fold the whipped cream and macaroons into the vanilla cream.
  8. Fill the pie crust with the tart filling.
  9. Decorate the top of the tart with the beautiful blackberries on top of the filling.
  10. Serve!
• 

Prevent sleepKeep the display on