Blackberry Tart Recipe
The blackberry tart recipe from French pastry chef Cédric Grolet is an exquisite creation that combines a crisp tart crust with three layers of filling, delivering softness, creaminess, a hint of tartness, and a touch of freshness. A truly delicious dessert, perfect for showcasing blackberries at their best.
SERVING:12
PRINT
PIN
SAVE
INGREDIENTS
For a 24 cm (9.5 inch) Tart
For the Sweet Pastry:
- 250 g (8.8 oz) All-purpose flour
- 150 g (5.3 oz) Soft butter
- 95 g (3.4 oz) Icing sugar
- 35 g (1.2 oz )Almond flour
- 50 g (1.8 oz) Beaten egg
- 1/3 teaspoon Salt
- 1 Vanilla bean
For the Egg Wash:
- 1 Egg yolk (20 g / 0.7 oz)
- 2 teaspoons Heavy cream (5 g / 0.2 oz)
For the Almond Cream:
- 45 g (1.6 o)z Softened butter
- 45 g (1.6 oz) Sugar
- 45 g (1.6 oz) Almond flour
- 45 g (1.6 oz) Beaten egg
- A few blackberries for baking (about 100 g / 3.5 oz)
For the Light Pastry Cream:
- 225 g (7.9 oz) Milk
- 25 g (0.9 oz) Heavy cream
- 43 g (1.5 oz) Egg yolks
- 24 g (0.8 oz) Sugar
- 24 g (0.8 oz) Butter
- 13 g (0.5 oz) Cornstarch
- 13 g (0.5 oz) Flour
- 1 Vanilla bean
- 4 g (0.14 oz) Gelatin
- 26 g (0.9 oz) Water (if using powdered gelatin)
- 14 g (0.5 oz) Cocoa butter (melted) or Mycryo butter
- 24 g (0.8 oz) Mascarpone
For the Blackberry Confit:
- 250 g (8.8 oz) Blackberries
- 75 g (2.6 oz) Sugar
- 15 g (0.5 oz) Lemon juice (1 tablespoon)
For the Garnish:
- 450 g (15.9 oz) Fresh blackberries more or less; you can use wild blackberries
- A little olive oil to coat the blackberries
PREPARATION
Sweet pastry
- Before making this tart, I recommend reading the entire recipe and checking the step-by-step images in the article.
- You'll have enough leftover to make another 18 cm (7-inch) tart.
- See detailed article on sweet pastry also on video, with the 2-part method. (link in the article)
- In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and powdered sugar until you achieve a creamy texture.
- Stir in the almond powder and the seeds of one vanilla pod, then mix at slow speed.
- Add the lightly beaten egg, mix with a spatula to incorporate it, and then mix again in the stand mixer to achieve a uniform consistency.
- Add the sifted flour and salt and mix briefly, just until the ingredients are incorporated and form a dough. Don't try to form a ball so as not to activate the gluten.
- Turn the dough out onto a work surface, then knead it by pressing and pushing it forward with the palm of your hand one or two times. Then gather the dough into a ball using a bench scraper.
- Flatten the dough into a disk, wrap and refrigerate for a minimum of 2 hours, ideally overnight.
- After this resting time, remove the dough from the fridge and let it relax for a few minutes if it is too firm.
- Roll out 2.5 to 3 mm between two sheets of parchment paper. Return it to the refrigerator to firm up a bit before lining the tart ring.
- Line the greased perforated tart ring, placed on a baking sheet lined with a Silpain mat. Gently press the dough into the bottom of the circle, then against the sides, making sure to stick the dough together to avoid air pockets. Form a clean right angle between the bottom and sides by pressing gently with your fingers, then use a piece of greaseproof paper to smooth it out.
- Before cutting off the excess, firm up for ten minutes in the freezer.
- Freeze for 30 minutes to 1 hour after trimming the edges.
- Note: At this stage, you can let the tart shell rest in the refrigerator overnight. However, the 30 minutes in the freezer before baking are essential to ensure the tart shell doesn’t move, even without weights or docking the pastry.
- After this resting time, preheat the oven to 160°C (320°F) using the fan-assisted
- Bake the tart base straight from the freezer for 20 minutes +/_ until the base is lightly browned and the edges come away from the tart ring.
- Remove from oven and allow to cool, then remove ring.
- Mix the egg yolk with the cream and brush the gilding over the sides and bottom of the tart.
- Return to the oven for ten minutes, until the yolk begins to brown slightly. The tart shell should not have a final golden color, as it will be baked again with the almond cream. (I slightly overbaked it, which isn’t a problem, but you'll end up with a darker crust.)
- Remove from the oven and leave to cool while you prepare the almond cream.
Almond cream
- Cream the butter with the sugar.
- Add the almond powder and egg, alternating 3 or 4 times. Mix well with a paddle attachment to homogenize.
- Pipe or spread the almond cream over the tart shell and gently press a few blackberries into it.
- Bake in the preheated oven at 160°C (320°F) on the convection setting for about 15 minutes, or until the cream is cooked and lightly golden. It must remain soft. Check the doneness by inserting a skewer; it should come out clean.
- Remove the tart and cool on a wire rack.
- Note: You can continue with the recipe immediately or cover the tart with plastic wrap and leave it at room temperature until the next day (which is what I did, from the evening until the following morning). You can also freeze it until the day of serving and finish it then.
Light pastry cream
- See the article dedicated to light pastry cream with step-by-step instructions. (link in the article)
- Mix the powdered gelatin with water and let it hydrate in the refrigerator (this is known as gelatin mass).
- Heat the milk and cream with the split and scraped vanilla pod in a covered saucepan. Leave to infuse for 15 minutes.
- After this time, bring to the boil.
- In a bowl, whisk the egg yolks with the sugar, then with the cornstarch and flour.
- Pour the hot milk gradually over the mixture while stirring. Return to the saucepan, then bring to the boil over the heat, whisking constantly until the cream thickens. Cook for 2 minutes after thickening, stirring constantly.
- Off the heat, add the melted cocoa butter or Mycryo powder and stir well to melt.
- Add the gelatin mass, stirring to melt, then the butter in the same way.
- Smooth the mascarpone with a little of the crème pâtissière and fold into the rest of the mixture.
- Mix well to obtain a smooth, homogenous texture.
- Spread the almond cream evenly over the tart base, making sure to leave a slight gap so that the confit can be spread without overflowing. You'll have a little pastry cream left over. Smooth it out well with an offset spatula.
- Cover with plastic wrap directly on the surface and refrigerate for at least 30 minutes, or longer, until the cream sets, while you prepare the compote and let it cool.
Blackberry confit
- Combine the blackberries, sugar and lemon juice in a saucepan over low heat. Preferably, mix them about an hour before baking, if you have time, so that the sugar can dissolve.
- Stir constantly to prevent the sugar from burning. Once the sugar has dissolved, increase the heat and bring to a boil, stirring frequently to reduce.
- Use a potato masher to refine the compote.
- Remove from heat when no juice remains and the mixture is syrupy.
- Pour into a bowl and allow to cool completely.
Finishing the blackberry tart
- Spread the confit over the pastry cream, which has set in the fridge. Gently smooth it out with a small offset spatula.
- Spray a little olive oil on the fresh blackberries, shaking the bowl to coat them completely. If you don't have a spray bottle, coat your hands with olive oil and gently toss the blackberries. This will make the blackberries shine and add a very pleasant subtle flavour.
- Arrange the fresh blackberries harmoniously on top, starting at the edge. You can leave more or less of the blackberry confit visible, depending on your taste.
- Serve or refrigerate until ready to enjoy.
Tried this recipe? Don't forget to tag me on @gateau_et_cuisine_rachida or #gateauetcuisinerachida!