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Super-simple, really delicious and totally seasonal, blackberry tart is to be eaten without moderation! A summer and early autumn dessert, it's also ultra gourmet. It's made with shortcrust pastry, a divine vanilla-flavored custard and fresh blackberries. Believe me, to taste it is to love it!
💙 Why you'll love it
- It's super easy to prepare
- It requires very basic ingredients, and very few of them
- Fresh and delicious, perfect for hot summer days.
🥚Which egg to choose?
Ideally pasture-raised organic. You can refer to the Eco Tips I've written on eggs to help you choose the right ones.
🥰 Chef's tips
If the edges of your pastry fall back when you bake it, this section is for you! I've had this happen to me many times, and it took me a long time to solve the problem, after numerous tests.
Before baking, I recommend putting your tart pie crust in the freezer for 20 hour, and only putting it in the oven when it's hot. It's the thermal shock that ensures that the edges of the tart don't fall back.
🤔 Frequently Asked Questions
Of course! Once you've made it, leave it to cool, place it in a bowl and film it on contact (important to avoid a crust). Put it in the fridge: you can keep it like that for 48 hours (no more, as it contains egg yolks).
With my recipe, you can't beat the custard! It will thicken gradually over the heat, so give it some time (about 10 minutes).
I love using shortcrust pastry. But do yourself a favor and feel free to replace it with puff pastry, for example.
In August and September, the season is short.
🍓 Other fruit desserts
If you make this blackberry tart, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Blackberry tart with vanilla creme patissiere
Ingredients
- 1 shortcrust pastry
- 1 cup milk (240ml)
- 1 packet vanilla sugar (5g)
- 1 egg
- 1 tablespoon white sugar + 1 teaspoon (20g)
- 4 tablespoons all-purpose flour (30g)
- ½ teaspoon vanilla extract
- 3 ½ cups fresh blackberries (500g)
- 1 lime for decoration
Instructions
- Preheat your oven to 380°F/195°C in natural convection/high and low static heat mode. Poke holes in the shortcrust pastry with a fork, then bake for 10-15 minutes.
- Next, make the crème pâtissière: lightly boil the milk with the vanilla sugar. Once boiling, put on a low heat. Place the egg, sugar and flour in a bowl, mix well to prevent lumps, then add the mixture to the pan.
- Mix gently with a whisk, gradually thickening the mixture to the consistency of crème pâtissière.
- Wash the blackberries, then gently dry them in a clean tea towel.
- Pour the crème pâtissière over the shortcrust pastry, arrange the blackberries on top and grate the zest of a lime with a zester for a pretty decoration. Enjoy!
Nutrition
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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