Blackberry Vanilla Hazelnut Tart

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Blackberry Vanilla Hazelnut Tart for 6 People

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 the butter, flour, icing sugar, hazelnut powder, and salt until crumbled.
  2. Add the egg and mix until the dough forms. Chill for 30 minutes.
  3. Roll out the dough and line the 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 the butter, icing sugar, hazelnut powder, and egg.
  2. Pour into the tart shell and bake at 160°C for 10-15 minutes.
For the Blackberry Confit:
  1. Heat the blackberries, then mix with the sugar and pectin.
  2. Boil until thickened. Cool and pour over the tart base. Chill overnight.
For the Frosting:
  1. Soak the gelatin in cold water.
  2. Mix the chocolate and cream in a bowl.
  3. Heat the water, glucose, and sugar until 103°C. Pour into the bowl with gelatin.
  4. Add the blackberry puree. Blend without incorporating air.
  5. When the frosting reaches 35-38°C, pour over the frozen dome. Place on the tart.
  6. Decorate with blackberries. Chill for 2-3 hours before serving.

Enjoy your Blackberry Vanilla Hazelnut Tart!

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