Blackberry Caramel Tart
A delicious combination of sweet and tart, the blackberry caramel tart is a decadent dessert featuring a buttery tart shell filled with a luscious caramel and topped with fresh, juicy blackberries.
Ingredients
- 1 1/4 cups / 175g all-purpose flour
- 1/4 cup / 50g granulated sugar
- 1/4 teaspoon / 1g salt
- 9 tablespoons / 127g unsalted butter, cold and cubed
- 2 large / 100g egg yolks
- 1 1/2 teaspoon water
- 1/2 cup / 100g granulated sugar
- 2 tablespoons water
- 1/2 cup / 120g heavy cream
- 4 tablespoons / 56g unsalted butter, softened
- 1/2 teaspoon / 3g salt
- 1 1/2 cups / 200g blackberries
- 1/4 cup / 50g granulated sugar
- 1 teaspoon / 5g Diamond Crystal kosher salt
- 1 cup / 240g heavy cream
- 1/4 cup / 60g crème fraîche
- 1 teaspoon / 5g unsalted butter, softened
- 3/4 teaspoon / 3g unflavored gelatin powder
- 2 tablespoons / 30g cold water
Instructions
- Mix flour, sugar, and salt for the tart dough. Cut in butter until mixture resembles coarse meal.
- Add egg yolks and water to form a dough, press into a disk, wrap, and refrigerate for at least 1 hour.
- Roll out the dough, fit into tart pan, and freeze for 30 minutes.
- Blind bake the dough at 375°F for 20-25 minutes until golden brown.
- Make blackberry caramel by cooking sugar and water to a dark caramel. Add warm cream and butter, then cooked blackberries with sugar and salt.
- Soften gelatin in water, stir into caramel mixture, then cool.
- Pour caramel into tart shell, arrange blackberries on top.
- Whip cream to soft peaks, fold in crème fraîche and pour over tart.
- Refrigerate tart until set before serving.