Yield: 1 tart 9-inch tart
Prep time: 30 minutes
Chill time: 2–4 hours
Bake time: 15–20 minutes
🍪 Tart Crust (Pâte Sucrée)
Ingredients:
- 1 ¼ cups (150g) all-purpose flour
- ½ cup (60g) powdered sugar
- ¼ tsp salt
- ½ cup (113g) unsalted butter, cold and cubed
- 1 large egg yolk
- 1–2 tbsp cold water (only if needed)
Instructions:
- In a bowl, whisk flour, sugar, and salt.
- Add cold butter and cut it into the flour with a pastry cutter or fingers until it resembles coarse crumbs.
- Mix in the egg yolk. If the dough is too dry, add cold water 1 tbsp at a time.
- Shape dough into a disc, wrap in plastic wrap, and chill for 30 minutes.
- Roll out and press into a tart pan. Dock with a fork and freeze for 15 minutes.
- Preheat oven to 375°F (190°C). Line with parchment and pie weights or beans.
- Bake for 15 minutes, remove weights, and bake 5 more minutes until golden. Cool completely.
🍫 Blackberry White Chocolate Ganache Filling
Ingredients:
- 1 cup (150g) fresh or frozen blackberries
- ¾ cup (180ml) heavy cream
- 10 oz (285g) white chocolate, chopped
- 1 tsp vanilla extract
- Pinch of salt
Instructions:
- In a small saucepan, simmer blackberries until soft and juicy (5–7 minutes).
- Strain through a fine sieve to remove seeds. You should get ~⅓ cup puree.
- Heat cream in a saucepan until just simmering.
- Remove from heat and pour over chopped white chocolate in a bowl. Let sit for 1 minute.
- Stir until smooth, then mix in blackberry puree, vanilla, and salt.
- Let cool slightly, then pour into the cooled tart shell.
- Chill in the fridge for 2–4 hours, or until set.
Tip: If berries are extra juicy, reduce the puree a bit more or slightly reduce cream to ensure a firmer set.
🍇 Topping (Optional but stunning!)
- Fresh blackberries
- Blueberries
- Mint leaves
- Edible gold pearls or sprinkles
Arrange toppings on one side for a modern, elegant look.