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–+ servings
Servings: 6 people

Blackberry Tart

Author: Mette Albæk Kankesan
Keyword: Cake, Dessert, fruit, Pie, Sweet
Prep Time: 20 minutes
Cook Time: 20 minutes
Metric - US Customary

Equipment

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

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!
  • Blackberry Tart