Blackberry and White Chocolate Tart
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.
Servings: 16 porzioni
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
Instructions
- Preheat the oven to 180 °C. Roll out the shortcrust pastry to fit a 25 or 30 cm removable-bottom tart pan.
- 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.
- Chop 250 grams of white chocolate and place it in a heatproof bowl.
- 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.
- Scrape the seeds from ½ vanilla bean and add them along with the pod to the pan.
- While the milk heats, whisk together 2 large eggs and 2 large egg yolks with 2 tablespoons of cornstarch until smooth.
- 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.
- Remove from heat. Immediately strain the pastry cream over the chopped chocolate and let sit for 2-3 minutes.
- Gently mix until smooth and all white chocolate pieces are melted.
- While still warm, pour the filling into the baked tart shell and level it to form an even layer.
- Arrange 700-900 grams of fresh blackberries in concentric circles on the filling.
- 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.