This incredible blackberry tart is just pretty as it’s delicious! It features a sweet pastry shell, almond cream, blackberry pie filling, and diplomat cream. Every layer brings texture, and everything together bursts in flavor in your mouth.
If you are looking for a blackberry dessert recipe, this blackberry tart should be on your list. It’s one of these elegant desserts you are proud to bring to your table. And I’m sure the wow effect of this French blackberry tart will impress your guests.
The modern style of this blackberry tart reminds Gourmet desserts you will find in a fancy bakery window. But this time, bake this incredible berry tart in your kitchen.
Why you’ll love this Blackberry Tart
- Made completely from scratch
- Full of flavor: an excellent late summer berry tart
- A thick blackberry pie filling, so no slipping when you cut the tart
- A recipe with blackberries and almond tart in the same dessert.
- Fancy dessert but still accessible for the home baker
- French patisserie with an elegant design
- If you have a list of desserts to impress, this one should be on it.
Note about the Ingredients For this Blackberry Tart Recipe
- You can use fresh or frozen blackberries to prepare the blackberry filling.
- If you can, choose fresh blackberries for decoration. Frozen berries tend to lose their texture.
- A diplomat cream is a vanilla pastry cream with gelatine. When it is set, we add whipped cream. It brings a light texture.
- Check your gelatine strength. More details just below.
Not all gelatines are equal
I use gelatine powder, 200 bloom, for the Diplomat Cream on the top of the Blackberry Tart. Make sure to use the same bloom; otherwise, adapt the quantity.
The bloom of the gelatine is its “strength.” The higher bloom, the stronger the gelatine is. So if you use gelatine with a lower bloom, you need to increase the amount. If you use gelatine with a higher bloom, you need to decrease the amount.
How to adjust the quantity of gelatine?
- For my recipe, I use 4g of gelatine powder, with a strength of 200 Bloom. Let’s say, you have gelatine with 250 Bloom.
200/250 = 0.8 This is your multiplying factor
4g x 0.8 = 3.2g This is the amount of gelatine, 250 Bloom, you need to use to obtain the same texture as me.
- Here, another example with a lower strength, let’s say 150 Bloom.
200/150 = 1.33 This is your multiplying factor
4g x 1.33 = 5.3g This is the amount of gelatine, 150 Bloom, you need to use to obtain the same texture as me.
Note: I use a kitchen scale with readabilities of 0.01g to get precise weighing.
Note 2: If you prefer to use gelatine leaves, for this recipe you need 2 Gold (=200 Bloom) gelatine leaves. Ensure each leaf is 2grs.
Some brands refer to grade to qualify the strength of gelatine leaves instead of using bloom:
Bronze is 125 Bloom, Silver is 160 Bloom, Gold is 200 Bloom and Platinum is 250 Bloom. The weigh of one leaf may varie.
How to make the Blackberry Tart?
Here is a summary of each step:
- Start with the Sweet pastry shell – need to chill for 2 hours or, best overnight.
- Then, start the Diplomat Cream. A Diplomat cream is a vanilla pastry cream with gelatine, then when it set, we add whipped cream. I follow my vanilla pastry cream recipe. I adjust the quantity for this recipe. Please check my vanilla pastry cream blogpost. It’s full of tips to prepare it.
- Next, the blackberry pie filling – need to chill for 1 hour at least. I use my favorite raspberry filling recipe and replace the berries with the blackberries.
- When you preheat the oven to prebake the tart shell, you can prepare the almond cream.
- Whip the heavy cream to finish the Diplomat Cream when ready to assemble the Blackberry Tart.
Full instructions in the printable version at the end of this post.
Frequently Asked Questions
Can you freeze the Blackberry Tart?
Unfortunately, one is finished, no, you can’t freeze this blackberry pastry. The diplomat cream will lose its texture. But, before assembling the blackberry tart, some parts can be frozen. More details are just below.
Can I make it ahead of time?
- The dough for the tart shell can be frozen; check the sweet pastry recipe for details. Freeze and defrost when ready to prepare the blackberry tart. Or you can prepare the dough the day before and let chill overnight.
- The blackberry pie filling can be prepared a few days in advance or also can be frozen. Full detail on my raspberry filling recipe. Follow the same process.
- The day before, you can prepare the vanilla pastry cream (part of the diplomat cream), let chill in the fridge overnight, and finish the diplomat cream when ready to assemble.
How to store it?
The blackberry tart is best when serving the day, it’s made. Any leftovers: under a cake dome or in an airtight container in the fridge for up to 3 days.
Can I use different berries to prepare this Berry Tart Recipe?
Yes, you may use any berries like raspberries. Follow the same process.
Tips to prepare the Blackberry Tart
Make sure to read the blog posts about the sweet pastry, the vanilla pastry cream and raspberry filling. They are very detailed and full of tips like avoiding a soggy pie crust and preventing the pie crust from shrinking.
For decoration, feel free to decorate as you whish. If you like the same design as me, I use 2 different pipping tips: a round tip and an open star tip.
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