Blackberry tart with blackberry cream

Ingredients

• 300 g of wheat flour (T45)
• 1 tablespoon of baking powder
• 100 g of firm, cold butter
• 140 g of sugar
• 2 eggs
• 125 g of blackberries
• 140 g of sugar
• 3 eggs
• 50 g of unsalted butter, at room temperature
• 4 tablespoons of whipped cream
• 1 egg yolk
• 50 g of blanched almonds, slivered
• 75 g of whole blackberries

Mix the flour, yeast, butter, sugar, and 2 eggs together to form a dough. Let it rest in the refrigerator for 30 minutes.

Blend 125g of blackberries using an immersion blender, but not too much, then strain the mixture.

Mix this puree with the sugar, the 3 eggs, the butter, and the cream.

Heat the mixture in a water bath, stirring constantly until it thickens, then allow it to cool.

Preheat the oven to 180 °C.

Spread a little more than half of the dough. Grease the tart tin and line it with the dough.

Spread the cream evenly over the dough. Roll the remaining dough into a disc the size of the baking tin, cover the cream, and gently press the edges.

Whisk the egg yolk with 2 tablespoons of water, brush the tart with this mixture, and sprinkle with almonds.

Bake for approximately 45 minutes. Let cool and decorate with whole blackberries.