blackberry-and-white-chocolate-tart

A truly exceptional fruit tart should have 3 elements working in harmony: a bright fresh fruit topping, a rich and creamy filling, and a sweet, crisp crust.

What really sets this blackberry tart apart is the white chocolate filling. Instead of the typical pastry cream filling, the berries are immersed in a white chocolate crémeux.

What is crémeux?

The French word “crémeux” translates to “creamy” in English, aptly describing its luxurious texture. Typically, crémeux is made with a custard base thickened with plenty of dark chocolate. Since white chocolate pairs wonderfully with tart fruit, I chose to use white chocolate in the crémeux instead of the typical dark chocolate. White chocolate doesn’t thicken as well as dark, so I added a bit of cornstarch to the filling. The delicious filling adds a delightful contrast to the tangy berries and crunchy crust.

Eileen Gray

Blackberry and White Chocolate Tart

voti: 5 (8)

Juicy blackberries and velvety white chocolate crémeux come together to create a truly delicious delight. What really sets this blackberry tart apart is the white chocolate filling. Instead of the typical custard filling, the berries are immersed in a white chocolate crémeux.

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Prep Time 1 hour hr 30 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 16 porzioni

Course: desserts

Cuisine: International cuisine

Ingredients Method Notes

Ingredients

  

• 1 nr Shortcrust pastry Cold

White Chocolate Cream

• 250 grams white chocolate
• 250 grams whole milk 1 cup
• 250 grams heavy cream 1 cup
• 90 grams granulated sugar ⅓ cup
• ½ bore vanilla or 1 teaspoon vanilla extract
• 2 nr eggs large
• 2 nr egg yolks large
• 2 tablespoons cornstarch

For Garnishing

• 700 - 900 grams fresh blackberries

Method

 

1. Preheat the oven to 180 °C. Roll out the shortcrust pastry to fit a 25 or 30 cm removable-bottom tart pan.
2. Line the tart pan and prick the dough at least 7-8 times with a fork. Bake the crust until golden, about 10-12 minutes. Set aside.
3. Chop 250 grams of white chocolate and place it in a heatproof bowl.
4. In a medium saucepan, scald 250 grams of whole milk, 250 grams of heavy cream, and 90 grams of granulated sugar over medium-high heat.
5. Scrape the seeds from ½ vanilla bean and add them along with the pod to the pan.
6. While the milk heats, whisk together 2 large eggs and 2 large egg yolks with 2 tablespoons of cornstarch until smooth.
7. Gradually whisk the hot milk into the eggs, then return the mixture to the heat. Cook on low heat, stirring constantly, until it begins to boil and thickens.
8. Remove from heat. Immediately strain the pastry cream over the chopped chocolate and let sit for 2-3 minutes.
9. Gently mix until smooth and all white chocolate pieces are melted.
10. While still warm, pour the filling into the baked tart shell and level it to form an even layer.
11. Arrange 700-900 grams of fresh blackberries in concentric circles on the filling.
12. Let the tart cool for at least 2-3 hours until the filling has set.
    

Notes

Chef's tips for making blackberry tart

• The shortcrust pastry can be prepared in advance and stored in the refrigerator for up to 3 days or frozen for up to 2 months.
• The tart can be baked up to 2 days ahead and kept at room temperature.
• When reheating the milk and cream, do not let them boil over; once you see a ring of active bubbles around the edges of the pan, turn off the heat.
• Rinse and store the used vanilla pod to make vanilla sugar.

Storage

The blackberry tart should be refrigerated until serving. It will keep in the fridge for 2-3 days.

The tart can be made in a 25 or 30 cm pan. Use the smaller amount of berries in the 10-inch pan and the larger amount in the 30 cm pan.