Blackberry Tart with Diplomat Cream



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.

blackberry tart on marble board

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.
blackberry tart with plates

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.

blackberry tart from top view

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.

blackberry tart in process
blackberry tart in process
blackberry tart in process

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?

Partially yes.

  • 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.

slice of blackberry tart

Try these recipes, next:

If you tried this Blackberry Tart or any recipe on the blog, let me know how you liked it by leaving a comment below.

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Blackberry Tart

  • Prep time: 1 hour
  • Cook time: 1 hour
  • Total time: 4 hours
  • Serves: 8

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.


Tart Shell (Sweet Pastry)

  • 115 g (1 stick or 1/2 cup) unsalted butter, softened
  • 75 g (3/4 cup) powdered sugar
  • 25 g (1/4 cup) ground almonds, sieved
  • 1 pinch salt
  • 1 egg
  • 1 teaspoon vanilla extract
  • 250 g (2 cups) all-purpose flour

Diplomat Cream

  • 4 g (1.5 teaspoon) gelatine powder , strength: 200 bloom, see notes
  • 25 ml (1 tablespoon + 2 teaspoons) cold water
  • 20 cl (3/4 cup + 1 tablespoon) milk
  • 1 teaspoon vanilla extract / vanilla paste
  • 2 egg yolks
  • 35 g (3 tablespoons) caster sugar
  • 20 g (2.5 tablespoons) cornstarch
  • 8 g (1 tablespoon) all-purpose flour
  • 20 g (1 tablespoon + 1 teaspoon) unsalted butter- diced
  • 20cl (3/4 cup + 1 tablespoon) heavy cream (=double cream), 30-36% milk fat

Blackberry Filling

  • 360 g (3 cups) blackberries
  • 65 g (1/3 cup) caster sugar
  • 30 ml (2 tablespoons) lemon juice
  • 20 g (2.5 tablespoons) cornstarch

Almond Cream Filling

  • 75 g (2/3 stick) unsalted butter, softened
  • 75 g (1/3 cup + 1 tablespoon) caster sugar
  • 2 eggs
  • 100 g (1 cup) ground almonds
  • 125 g (1cup) fresh blackberries


  • fresh blackberries
  • blackberry filling leftover



  • 1)

    Process recommended:  (recipe for a ring tart 8 inch (20cm) diameter)

    – Start with the sweet pastry shell: need to chill 2 hours or best overnight.

    – Then, prepare the first part of the diplomat cream, that means the vanilla pastry cream: need to chill 2 hours or 1 night.

    – Next, the blackberry pie filling: need to chill 1 hour or 1 night.

    – You can prepare the almond cream filling when you pre-bake the tart shell.

    – When ready to assemble: Whip the heavy cream, second part of the diplomat cream to finish the vanilla cream.

Tart Shell / Sweet Pastry

  • 1)

    Prepare 1 batch of the sweet pastry. Line the tart ring and let it chill in the fridge for 2 hours at least, best overnight. Recipe here.

Diplomat Cream

  • 1)

    Make a Vanilla Pastry Cream with added gelatine.

    Start to bloom the gelatine: In a small bowl, pour the cold water, sprinkle the gelatine, give a quick stir, and set a few minutes until the gelatine is bloomed. Or refer to your package instructions. Set aside

  • 2)

    Add the milk and vanilla extract into a saucepan. Heat the milk over medium heat and bring it to a simmer, almost to a boil.

  • 3)

    While the milk is being heated, place the egg yolks and sugar in a bowl. Whisk until well combined, smooth and a lighter color.

  • 4)

    Add the cornstarch and flour to the egg mixture. Whisk until smooth.

  • 5)

    As soon as the milk starts to simmer / first bubbles, remove it from the heat. Gradually pour the hot milk over the egg yolk mixture, whisking constantly.

  • 6)

    Return the mixture into the saucepan and cook over a medium heat, stirring constantly, until it begins to thicken.

  • 7)

    Let the custard come to a boil, lower the heat and cook for a further 1 to 2 minutes, until the mixture is thick. Once cooled, the cream will be thicker.

  • 8)

    Remove from the heat and transfer the cream into a glass / ceramic bowl. Add the bloomed gelatine and mix until fully dissolved and incorporated. Make sure the vanilla cream is not too hot to add the gelatine.

  • 9)

    Add the butter immediately, and let it melt for 2 to 3 minutes.

  • 10)

    Whisk until the butter it’s completely melted and mixed in. At the beginning, the vanilla cream looks curdled, don’t worry, that’s normal, keep whisking until smooth. Cover immediately the surface with plastic wrap, making sure to touch the surface. It prevents skin from developing. Place in the fridge as soon as you can and let it cool completely until the gelatine is set. ( 2 hours at least).

    Note: the heavy cream will be added later.

Blackberry filling

  • 1)

    Add the blackberries with sugar into a saucepan. Heat over medium heat, frequently stirring, until the berries boil and begin to break down.

  • 2)

    With a hand blender, blend the blackberries until they completely break down and the mixture is smooth.

  • 3)

    At the stage, pour the blackberry puree through a sieve suspended over a medium-sized bowl. With a rubber spatula, push the mixture to get it through the sieve and remove the seeds. You should have a berry sauce, which is quite runny.

  • 4)

    Return the blackberry sauce to the saucepan. On medium heat, heat the sauce.

    Note: Before returning the sauce, clean the saucepan if needed to avoid any seeds which may remain.

  • 5)

    In a small bowl, combine the lemon juice and the cornstarch until fully dissolved.

  • 6)

    Pour the cornstarch juice into your hot berry mixture and turn your heat to medium-low. Stir constantly with a spatula /or a whisk for a few additional minutes or until everything thickens, and the cornstarch turns clear. Note: the blackberry filling will thicken as it cools.

  • 7)

    Pour the blackberry filling into a separate bowl to cool. Cover with plastic wrap, touching the surface to prevent a skin, and place in the fridge for at least 1 hour or overnight.  When ready to use, stir with a spoon to smooth a little bit.

Almond Cream Filling

  • 1)

    Note: Prepare the almond filling when you prebake the tart shell.

    Cream the butter with caster sugar until fluffy, soft, and easily spreadable.

  • 2)

    Add the egg, one at a time, beating between each addition until fully incorporated.

    Note: The cream will split a bit and get back to the right texture when adding the ground almonds

  • 3)

    Add the ground almonds and mix until fully incorporated. Use it straight away.


  • 1)

    Preheat the oven to 170°C, fan assisted. Make sure you poked the dough of your tart shell. Line the tart shell with baking paper, and ensure it sits on the side of the dough. Fill with baking beans / ceramic pie weights.

  • 2)

    Bake for 15 minutes. Remove from the oven. Carefully remove the paper and beans (Be careful, there are very hot) and let the tart shell cool slightly for a few minutes before adding the almond cream filling.

  • 3)

    Add the almond cream filling and spread evenly with a palette spatula or the back of a spoon.

    Add the fresh blackberries and slightly push them in the almond cream.

  • 4)

    Return the tart to the oven and cook for 15-20 minutes until the almond cream is cooked.

    Let cool completely before processing the next step.

  • 5)

    When cooled, add the blackberry filling, and spread evenly. Reserve 2 tablespoons of the filling to decorate.

  • 6)

    Finish the Diplomat Cream: Place the heavy cream in the bowl of your stand mixer fitted with the whisk attachment. Gradually, whip until stiff peaks. Don’t overwhip to avoid a grainy whipped cream.

    In a large bowl, place the vanilla pastry cream (made previously). With a rubber spatula, soften the cream a bit. Add 1/3 of whipped cream and fold. Add the remaining whipped cream and gently fold until fully incorporated. Use it straight away or cover it with plastic wrap and place it in the fridge until ready to use.

    Place the Diplomat Cream in a piping bag fitted with a tip of your choice and pipe some blobs over the blackberry filling. I use two types of pipping tips: a round tip and an open star tip.

  • 7)

    Top with some fresh blackberry. I also added blackberry filling here and there. Place the remaining blackberry filling in a piping bag and just cut the end. Pipe over the Diplomat Cream.


– US/UK baking spoons:  teaspoon: 5ml / tablespoon: 15ml / cup: 240ml. For more accuracy and better results, use the measurements in grams & ml. 

– quantity for an 8 inch (20 cm) tart ring mould.

– 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.

– Scroll back to read tips and frequently asked questions within the blog post that you might find helpful

I highly recommend getting a precise measurement for the gelatine to obtain the right texture. Make sure to read the paragraph about gelatine. I explain how to adapt the quantity according to the gelatine you have.


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