Advertising * | The wonderful month of May spoils us with an overwhelming abundance of sun-ripened, juicy-sweet and aromatic berries. Those with a sweet tooth among us are spoiled for choice between a variety of shapes, colors and flavors. I especially like the slightly tart blackberries. The plant compounds that are responsible for the dark color and aroma give health and strengthen the immune system. The beautiful wild berries remind me of the carefree days of my childhood, when I often picked them along the way and ate them immediately. In today's recipe I would like to introduce you to an irresistible tart with an exciting cake filling, consisting of a blackberry curd with a fine touch of rosemary, topped with tart, fruity blackberries. For all those with a sweet tooth like me, who are looking for even more inspiration for countless great baking recipes, I can warmly recommend the website Backen.de, where you can browse through categories and occasions for your personal favorite recipe.
Ingredients for 12 pieces:
For the dough
dried pulses (e.g. peas) for blind baking
- 50 g ground almonds
- 50 g of chopped almonds
- 250 g spelled flour (alternatively gluten-free flour)
- 50 g powdered sugar
- 180 g cold butter
- 1 egg (Size M)
- 1 pinch of salt
For the blackberry curd
- 250 g blackberries
- 1 sprig of rosemary
- Juice of 1/2 lemon
- 100 g cane sugar
- 3 egg yolks (size M)
- 80 g soft butter
- 400 g ripe blackberries for garnish
- powdered sugar at will
Knead the chopped and ground almonds with the flour, powdered sugar, butter, 1 egg and salt. Cool the dough in foil for at least 2 hours (it is better to let it rest overnight). Preheat the oven to 175 degrees. Roll out the shortcrust pastry on a floured work surface about 3 mm thin and slightly larger than the tart pan. Butter in a tart form and sprinkle with a little flour. Pour the dough into the mold and press the edge on. Place the mold with the batter in the refrigerator for 30 minutes. Weigh down with baking paper and dried legumes and leave for approx. 15 min. Pre-bake in a preheated oven.
Remove legumes and leave for another 15 min. Bake until golden brown. Take out of the oven, place on a wire rack and let cool down.
For the blackberry curd, wash carefully and drain. Bring the blackberries, rosemary sprig and lemon juice to the boil in a saucepan and simmer for 5 minutes on a medium heat. Remove the sprig of rosemary and strain the berry mixture through a sieve, collecting the juice.
Pour blackberry juice back into the saucepan, bring to the boil again with sugar. Briefly whip egg yolks in a bowl. Mix with 1 tablespoon of blackberry juice and slowly pour into a saucepan while stirring. Let thicken on low heat for approx. 15 minutes (do not boil) until the mass is thick.
Add the butter to the mass and stir everything with a whisk until the butter is completely melted. Stir for another 5 minutes, then leave to cool.
Spread the cold cream on the tart and chill in the refrigerator for at least 2 hours. Sort the blackberries and cover with curd. Dust the tart with a little icing sugar before serving.