The secret of a real tart is the special, sweet shortcrust pastry. This forms the bed for a layer of cream on which blackberries of the best quality can settle. Almonds, finely ground, provide a light nut aroma. This blackberry tart is not only delicious on hot summer days!
By the way, you can also prepare the blackberry cream with other berries, like raspberries
or strawberries or whatever you like!
I chose blackberries because I froze a large amount from last autumn, last year was a good harvest. However, keep in mind that the color changes depending on the type of fruit used. But I always find it exciting to see what kind of color comes out when you just throw a few fruits together.
Ingredients for a tart pan 20 cm Ø
For the shortcrust pastry
- 80 g cold vegan butter
- 30 g fine granulated sugar
- a pinch of salt
- 2 tbsp vean whipped cream
- 160 g cake flour
- 20 g of almond flour
For the Frangipane Cream
- 60 g vegan butter room temperature
- 50 g fine granulated sugar
- 3 tbsp vegan yogurt
- 1 tsp vanilla extract
- 63 g almond flour
- 20 g cake flour
- 1/2 tsp baking powder
100 g blackberries for topping
Frangipane is the name for an almond cream that is used to fill blind-baked cake bases and small pastries
For the blackberry jelly
- 100 g of blackberries
- 30 g fine granulated sugar
- 2 tsp lemon juice
For the cream cheese frosting
- 300 g vegan cream cheese
- 30 g fine granulated sugar
- 40 g blackberry jelly
- 150 g vegan of whipped cream
Preparation of shortcrust pastry
- Put the cold butter and sugar in a bowl and mix until creamy.
- Add pinch of salt and whipped cream and mix well.
- Add the cake flour and the almond flour and mix then knead into a dough.
- Roll out the dough between 2 layers of baking paper to a thickness of approx. 4-5 mm Chill for 30 minutes.
- After 30 minutes place the dough on the tart pan and press firmly all over. Carefully cut off the top edge with a knife.
- Prick the pastry base several times with a fork to allow steam to escape and prevent puffing.
- Place a sheet of baking paper on the dough and weigh it down with legumes (blind bake).
- Bake in a preheated oven at 180°C for 18 minutes. Remove from the oven and remove the beans with the baking paper. Then bake for another 8 minutes.
- Set tart aside
Frangipane Cream
- Wash the blackberries and let them dry on a napkin.
- In a large bowl, add the softened butter and sugar. Using an electric mixer on high speed, blend until creamy and fluffy.
- Add yogurt.
- Sift in the almond flour, cake flour and baking powder and mix well.
- Fill the frangipane cream into the tart and smooth it out.
- Spread 100 g blackberries evenly on the frangipane cream and press half into the dough.
- Bake in a preheated oven at 180 °C for 22-25 minutes.
- Allow the tart to cool completely.
Blackberry jelly
- Place all ingredients in a small saucepan. Cook on medium heat.
- Stir constantly. Mash the blackberries. Continue cooking until the mixture has thickened.
- Remove from the heat and pass through a fine sieve.
- Allow to cool before use.
Cream Cheese Frosting
- In a bowl, mix cream cheese and sugar until creamy.
- Add blackberry jelly and mix well. The amount depends on how strong you want the color to be. You can add all the jelly.
- Add the cream and mix until the cream is thick.
Spread some of the cream over the tart and spread evenly. Decorate the tart with the remaining cream as desired. Decorate with blackberries and mint leaves. The tart can be served immediately or chilled for 1-2 hours before eating.
