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. In this comprehensive guide, we will explore why this recipe is worthy of your time, provide pro tips for mastering the art of tart-making, and present detailed instructions along with a full ingredient list for creating this delightful treat.

Why You Will Love This Recipe

The Blackberry Vanilla Hazelnut Tart is not just a dessert; it’s a culinary experience that brings a premium touch to any occasion. The combination of blackberry and vanilla creates a flavor harmony that is both refreshing and indulgent. The nutty hazelnut crust adds a depth of flavor and a contrast to the creamy filling, while the frosting gives it an impressive finish that will make it the centerpiece of your table. Plus, each element can be made ahead of time, allowing for a stress-free serving experience.

Pro Tips for Making the Blackberry Vanilla Hazelnut Tart

Use Quality Ingredients: The flavor of your tart depends heavily on the quality of your ingredients, especially the vanilla and chocolate. Opt for vanilla pods and high-quality white chocolate for the best taste.
Chill Thoroughly: Make sure to chill your pastry and fillings appropriately. Chilling prevents the dough from shrinking during baking and helps the layers set properly for that professional touch.
Work Cleanly: Have all your ingredients pre-measured and your workspace organized. This will streamline your preparation and minimize the risk of errors during assembly.
Experiment with Flavors: Don’t hesitate to mix things up! Swap blackberries for raspberries or strawberries, or use different nuts for the crust to create your signature version of this dessert.

Ingredients

To make your Blackberry Vanilla Hazelnut Tart, you will need the following 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

Step 1: Prepare the Vanilla Dome by whipping the whipping cream and setting it aside in the fridge. Hydrate the gelatin in a bowl of cold water. Melt the white chocolate and heat the milk over low heat, making sure not to boil.

Step 2: Combine the milk and gelatin mixture, and pour it over the melted white chocolate. Add the seeds scraped from the vanilla pods, and mix well. Gently fold in the whipped cream until well combined. Pour the mixture into a dome mold and freeze overnight to set firmly.

Step 3: On the day of serving, prepare the Shortcrust Pastry. Begin by mixing the soft butter, flour, icing sugar, hazelnut powder, and salt in a large bowl until the mixture resembles coarse crumbs. Add the egg and mix until a cohesive dough forms.

Step 4: Chill the dough for about 30 minutes, then roll it out on a floured surface. Line the tart shell and chill again for 45 minutes to ensure it holds its shape. Bake blind at 160°C (320°F) for 15 minutes, then brush the crust with an egg wash for a glossy finish.

Step 5: Make the Hazelnut Cream by mixing the soft butter, icing sugar, hazelnut powder, and egg in a bowl. Once mixed, pour it into the baked tart shell and bake at 160°C (320°F) for an additional 10-15 minutes or until the filling is set but still soft in the center.

Step 6: For the Blackberry Confit, heat the blackberries in a saucepan over medium heat. Add the sugar and pectin, stirring until the mixture reaches a boil and thickens. Once thickened, remove from heat, cool, and pour over the tart base. Chill the tart overnight to allow the flavors to meld.

Step 7: To prepare the frosting, soak the gelatin in cold water. In a bowl, combine chopped white chocolate and cream. In a saucepan, heat water, glucose, and sugar until it reaches 103°C (217°F). Pour this mixture into the bowl with the gelatin, stirring until dissolved. Add in the blackberry puree and blend until smooth without incorporating air.

Step 8: When the frosting reaches a temperature of 35-38°C (95-100°F), pour it over the frozen vanilla dome sitting atop the tart. Finally, decorate with fresh blackberries and chill for an additional 2-3 hours before serving.

FAQs

Can I make the tart in advance?

Yes, each component of the tart can be prepared ahead of time. The tart shell can be baked and filled a day in advance, and the vanilla dome can be frozen for a few days before serving.

What can I substitute for blackberries?

You can substitute blackberries with raspberries, strawberries, or even blueberries depending on your preference and seasonal availability.

How do I store leftovers?

Store any leftover tart in an airtight container in the fridge for up to 3 days. It’s best served chilled.

Can I use different nuts for the crust?

Absolutely! Feel free to experiment with almonds or pecans as an alternative to hazelnuts for a different flavor profile.

Is the tart suitable for special diets?

This particular recipe contains dairy and gluten. However, you can explore gluten-free flour options and dairy alternatives if you’re catering to dietary restrictions.

Conclusion

The Blackberry Vanilla Hazelnut Tart is an impressive dessert that combines indulgent flavors and a variety of textures, making it a perfect choice for gatherings or special occasions. With detailed steps and tips, you can confidently create this tart that not only looks beautiful but tastes sublime. Enjoy the process of baking and most importantly, enjoy every delicious bite of your creation!