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Blackberry tart with vanilla creme patissiere

Marie Compain
Fresh blackberry tart is an easy, gourmet summer dessert. Topped with vanilla custard, it's a real delight.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Pies and tarts, Snacks and desserts
Cuisine French
Servings 6 servings
Calories 248 kcal

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

Calories: 248kcalCarbohydrates: 43gProtein: 8gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 32mgSodium: 256mgPotassium: 271mgFiber: 6gSugar: 9gVitamin A: 305IUVitamin C: 22mgCalcium: 92mgIron: 2mg
Keyword comforting, delicious, gourmet
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