The blackberry tart
Even better with wild blackberries.
A recipe from Cédric Grolet.
RECIPE INFO
Servings
6-8
Time to make
2h00
Cooking time
45 min.
LIST OF INGREDIENTS
Sweet dough (to make 2 tarts of 20 cm)
| Ingredients | Quantity |
|---|---|
| Butter (82% fat) | 150 g |
| Powdered sugar | 95 g |
| Almond powder | 30 g |
| Whole egg | 1 big or 2 smalls (60 g) |
| All-purpose flour | 250 g |
| Fleur de sel | 1 g |
| Vanilla powder | 1 knife tip |
Almond cream
| Ingredients | Quantity |
|---|---|
| Soft butter | 30 g |
| Superfine sugar | 30 g |
| Almond powder | 30 g |
| Whole egg | 30 g |
| Amber rum | 1 tsp |
| Small blackberries | 15-20 |
Pastry cream from C. Grolet
| Ingredients | Quantity |
|---|---|
| Whole milk | 150 g |
| Whipping cream (+30% fat) | 17 g |
| Egg yolks | x2 (30 g) |
| Superfine sugar | 17 g |
| Mascarpone | 17 g |
| Pastry cream powder (or cornstarch) | 9 g |
| Flour | 9 g |
| Vanilla bean | x1 |
| Gelatin | 3 g |
| Water | 18 g |
| Butter (82 % fat) | 17 g |
| Cocoa butter | 10 g |
Compote
| Ingredients | Quantity |
|---|---|
| Blackberries | 220 g |
| Lemon | 10 g |
| Superfine sugar | 80 g |
