Description
Indulge in the heavenly combination of juicy blackberries, rich vanilla, and nutty hazelnut with this delightful Blackberry Vanilla Hazelnut Tart recipe. Perfect for a cozy gathering or a sweet family dessert, this tart offers a symphony of flavors and textures that will leave your taste buds craving for more.
Ingredients
For the Vanilla Dome:
1.5 g gelatin
60 g whole milk
90 g white chocolate
137 g whole whipping cream
2 vanilla pods
For the Shortcrust Pastry:
130 g soft butter
260 g flour
90 g icing sugar
30 g hazelnut powder
2 g salt
1 egg
Gilding: 1 egg yolk + 3 g liquid cream
For the Hazelnut Cream:
35 g soft butter
35 g icing sugar
35 g hazelnut powder
35 g egg
For the Blackberry Confit:
300 g blackberries
40 g sugar
4 g NH pectin
For the Frosting:
35 g water
55 g powdered sugar
12 g glucose syrup
35 g liquid cream
50 g white chocolate
3 g gelatin (200 blooms)
25 g blackberry puree
Instructions
D-1: The Vanilla Dome:
Whip the whipping cream and set aside in the fridge.
Hydrate the gelatin in cold water.
Melt the white chocolate and heat the milk.
Mix the milk and gelatin, then pour over the melted chocolate. Add vanilla seeds.
Fold in the whipped cream and pour into the dome mold. Freeze overnight.
D-Day:
For the Shortcrust Pastry:
Mix butter, flour, icing sugar, hazelnut powder, and salt until crumbled.
Add egg and mix until dough forms. Chill for 30 minutes.
Roll out dough and line tart shell. Chill for 45 minutes.
Bake blind at 160°C for 15 minutes. Brush with egg wash.
Hazelnut Cream:
Mix butter, icing sugar, hazelnut powder, and egg.
Pour into tart shell and bake at 160°C for 10-15 minutes.
Blackberry Confit:
Heat blackberries, then mix with sugar and pectin.
Boil until thickened. Cool and pour over tart base. Chill overnight.
Frosting:
Soak gelatin in cold water.
Mix chocolate and cream in a bowl.
Heat water, glucose, and sugar until 103°C. Pour into bowl with gelatin.
Add blackberry puree. Blend without incorporating air.
When frosting reaches 35-38°C, pour over frozen dome. Place on tart.
Decorate with blackberries. Chill for 2-3 hours before serving.
Enjoy your Blackberry Vanilla Hazelnut Tart!