I had a blackberry tart similar to this one at KAB in Vermont and wanted to try my hand, It was a great time making the tart shells (four times) until they were acceptable. (I used the rejects for my QC Cadre as they tasted great although not perfectly formed.

I followed the tart process from Hanbit Cho on YouTube. He explains everything very well (like Sally.) The cream cheese whipped cream is from Sally and the blackberry gel base is my own concoction.

Tart Crust – Hanbit Cho

INGREDIENTS
• 100g RT Unsalted Butter
• Salt a pinch
• 72g Powdered Sugar
• 29g Almond Powder
• 30g Corn Starch
• 1 Egg (36g)
• 170g Cake Flour

METHOD

1. Beat the room temp. butter lightly (add in salt).
2. Sift in powdered sugar, almond powder and corn starch. Beat lightly.
3. Add the RT eggs gradually and mix.
4. Finally, add in the cake flour and mix well.
5. Using a bench knife, “Fraiser” the dough by repeated smearing portions of it on the table.
6. Roll it out to 2mm/3mm thickness between parchment papers. (2mm thickness for 6~8cm diameter, 3mm thickness for 14~18cm thickness. Any other sizes, you decide)
7. Rest in the fridge for 1~2hrs.
8. Cut it out into strips/discs. Disks equal to tart ring diameter, strips ~ ¾” wide and 2” longer than tart ring circumference, ~14.5” for a 4” tart ring. (4” x π + 2”)
9. Coat the inside of the ring with butter
10. Position tart ring over a disk, press down to cut the dough disk and place on a perforated mat.
11. If the strips are too stiff to bend, warm slightly with your hands. Line the side of the tart ring with the disk. Glue any seams by warming with your finger.
12. Trim top of strip with a knife
13. Refrigerate for 20 minutes.
14. Bake crust at 350⁰F for 15mins. (320⁰F
15. If you are to bake the tart crust again after adding any filling, then bake 2-3mins less. (~12-13mins.)
16. Add ¼ cup of filling to par baked tart and bake for 12 minutes.

Blackberry Jelly Recipe For Baked Tarts

 INGREDIENTS                                                  

• 725g mashed blackberries                 

• 130g granulated sugar                            

• 1 – 1 ½ tsp corn starch                            

• 2 Tbl lemon juice                                          

 METHOD

1. Place clean blackberries, 2 Tbl water and 30g of sugar in a large, deep pot.
2. Heat to break down the berries, about 10 minutes
3. Use an immersion  blender to process the berries until they are completely broken down and juicy. Let sit 10 min.
4. Pour the pureed mixture through a fine-mesh sieve or a dampened cheesecloth into a large measuring cup. Press gently and scrape the bottom of the sieve with a spatula. Let the puréed berries drain for an hour, stirring occasionally,  to extract as much of dark, clear juice as possible; discard the seeds. (600g whole berries yielded 337g juice.) If necessary, add water to make 1 cup.
5. Transfer the juice to a clean jar. Set aside to complete later, or return to a clean sauce pan and continue with step 6.
6. Stir in the lemon juice and butter.
7. Bring the mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) over high heat.
8. Stir in the rest of the sugar all at once. (Depending on how much juice was collected the amount of sugar may need to be adjusted.) Return the mixture to a full rolling boil.
9. Thicken with cornstarch (best for baked tarts) If you want to bake the filling directly inside the raw or partially baked tart shell, cornstarch will give you a glossy, stable set that does not break down under high heat.
10. Use 1 to 1½ tablespoons of cornstarch for every 1 cup of blackberry jelly.
11. Whisk the cornstarch into 1 tablespoon of cold water or lemon juice until smooth.
12. Stir the slurry into your jelly in a saucepan over medium heat, bring it to a boil, and cook for 1 to 2 minutes until thick and clear.
13. Let the mixture cool slightly before pouring it into your tart shell and baking

 

 

 

Cream Cheese Whipped Cream

INGREDIENTS
• 85g (3 oz) full-fat block RT cream cheese
• 240g (1 c ) heavy cream, cold
• 23g (3 Tbl) confectioners’ sugar
• ½ teaspoon vanilla bean paste or pure vanilla extract
METHOD

1. Using a stand mixer fitted with the whisk attachment, beat the cream cheese on medium speed until smooth and creamy, about 1 minute. Add the confectioners’ sugar and vanilla, and beat until completely smooth (absolutely no lumps!).
2. Add a few Tablespoons of the cold heavy cream, and beat until the mixture loosens and smooths out.
3. With the mixer running on low speed, slowly stream in the remaining heavy cream. Increase to mediumhigh speed and whip until medium peaks form, about 3 minutes. Spread or pipe as desired.