Blackberry Vanilla Hazelnut Tart

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Blackberry Vanilla Hazelnut Tart

Indulge in the perfect blend of flavors and textures with this elegant Blackberry Vanilla Hazelnut Tart. This exquisite dessert features a creamy vanilla dome, a buttery hazelnut shortcrust pastry, a rich hazelnut cream, and a luscious blackberry confit, all topped with a beautiful blackberry frosting.

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:

  1. Whip the whipping cream and set aside in the fridge.
  2. Hydrate the gelatin in cold water.
  3. Melt the white chocolate and heat the milk.
  4. Mix the milk and gelatin, then pour over the melted chocolate. Add vanilla seeds.
  5. Fold in the whipped cream and pour into the dome mold. Freeze overnight.

D-Day:

For the Shortcrust Pastry:

  1. Mix butter, flour, icing sugar, hazelnut powder, and salt until crumbled.
  2. Add egg and mix until dough forms. Chill for 30 minutes.
  3. Roll out dough and line tart shell. Chill for 45 minutes.
  4. Bake blind at 160°C for 15 minutes. Brush with egg wash.

For the Hazelnut Cream:

  1. Mix butter, icing sugar, hazelnut powder, and egg.
  2. Pour into tart shell and bake at 160°C for 10-15 minutes.

For the Blackberry Confit:

  1. Heat blackberries, then mix with sugar and pectin.
  2. Boil until thickened. Cool and pour over tart base. Chill overnight.

For the Frosting:

  1. Soak gelatin in cold water.
  2. Mix chocolate and cream in a bowl.
  3. Heat water, glucose, and sugar until 103°C. Pour into bowl with gelatin.
  4. Add blackberry puree. Blend without incorporating air.
  5. When frosting reaches 35-38°C, pour over frozen dome. Place on tart.
  6. Decorate with blackberries. Chill for 2-3 hours before serving.

Enjoy your luxurious Blackberry Vanilla Hazelnut Tart!

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