John Myers
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Blackberry Tart
The perfect blackberry tart recipe with a picture and simple step-by-step instructions.
For the shortcrust pastry
- 210 g Flour
- 70 g Sugar
- 120 g Butter
- 1 Pc. Egg – M
- 1 pinch Salt
- 1 Mssp. Baking powder
For covering
- 600 g Frozen blackberries
For the casting
- 200 g Cream cheese
- 80 g Sugar
- 1 packet Vanilla sugar
- 3 Pc. Eggs
- 0,5 packet Custard powder
- 1 tbsp Grated lemon peel
- 150 g Creme fraiche Cheese
also
- Fat and crumbs for the mold
Preliminary work
- Thaw blackberries and allow to drain well. Grease and crumble a tart pan. Preheat the oven to 160 ° C (fan oven)
- Knead the ingredients for the shortcrust pastry and wrap in foil and let it rest for 30 minutes in the refrigerator, then roll out on a little flour and place in the tart pan, pulling up a small edge.
- Spread the drained fruit on the floor.
- For the topping, put all the ingredients in a mixing bowl and stir to a smooth cream, pour over the fruit and smooth out. Bake in the oven for approx. 45 minutes, test the chopsticks !!!
- Take the tart out of the oven and let it rest for 10 minutes, then remove it and let it cool down completely.
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