Name: Blackberry Vanilla Hazelnut Tart
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: French
Ingredients: 1.5 g gelatin; 60 g whole milk; 90 g white chocolate; 137 g whole whipping cream; 2 vanilla pods; 130 g soft butter; 260 g flour; 90 g icing sugar; 30 g hazelnut powder; 2 g salt; 1 egg; 1 egg yolk + 3 g liquid cream (for gilding); 35 g soft butter; 35 g icing sugar; 35 g hazelnut powder; 35 g egg; 300 g blackberries; 40 g sugar; 4 g NH pectin; 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

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Why You’ll Love Blackberry Vanilla Hazelnut Tart Recipe

This tart isn’t just a dessert; it’s a showstopper. From the velvety vanilla mousse dome to the juicy blackberry confit and nutty hazelnut crust, every bite is layered with complexity. The flavors complement each other beautifully, and the polished presentation makes it an ideal centerpiece for dinner parties, holidays, or celebrations. Whether you’re an experienced baker or looking to challenge your skills, this tart is as rewarding to make as it is to eat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

Directions

Vanilla Dome:

Whip the whipping cream and refrigerate.
Hydrate gelatin in cold water.
Melt the white chocolate and heat the milk.
Stir gelatin into the warm milk and pour over melted chocolate. Add vanilla seeds.
Fold in the whipped cream and transfer to a dome mold. Freeze overnight.

Shortcrust Pastry:

Combine butter, flour, icing sugar, hazelnut powder, and salt until crumbly.
Add egg and mix to form a dough. Chill for 30 minutes.
Roll out and line the tart shell. Chill again for 45 minutes.
Blind bake at 160°C (320°F) for 15 minutes.
Brush with egg yolk and cream mixture.

Hazelnut Cream:

Mix butter, icing sugar, hazelnut powder, and egg until smooth.
Spread into the baked tart shell and bake at 160°C (320°F) for 10–15 minutes.

Blackberry Confit:

Heat blackberries. Mix sugar and pectin, then add to the berries.
Boil until thickened. Cool slightly and pour over tart base. Chill overnight.

Frosting:

Soak gelatin in cold water.
Place chocolate and cream in a bowl.
Heat water, glucose syrup, and sugar to 103°C (217°F). Pour over the chocolate mixture and add gelatin.
Add blackberry puree and blend, avoiding air bubbles.
Once the glaze reaches 35–38°C (95–100°F), pour over the frozen dome.
Set the dome on top of the tart and decorate with fresh blackberries.
Chill for 2–3 hours before serving.

Servings and timing

Servings: 6
Prep Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour
Calories: Approximately 480 kcal per serving

Variations

Fruit Swaps: Replace blackberries with raspberries or mixed berries for a different fruit profile.
Nut Options: Try almond or pistachio powder in the crust and cream for an alternative nutty flavor.
Chocolate Dome: Add a hint of dark chocolate to the vanilla dome for a richer taste.
Mini Tarts: Make individual tartlets for an elegant plated dessert.

Storage/Reheating

Store the assembled tart in the refrigerator for up to 3 days. Cover loosely to prevent drying out. Freezing is not recommended once glazed, as the frosting may lose its shine. Do not reheat; this tart is best enjoyed chilled.

FAQs

How do I prevent the shortcrust pastry from shrinking?

Chill the dough thoroughly before baking, and avoid stretching it when lining the tart shell.

Can I make the vanilla dome without a mold?

You can use a small bowl lined with plastic wrap, though the shape may differ.

What is NH pectin, and can I substitute it?

NH pectin is ideal for fruit gels and confits. You can substitute with powdered pectin, though the texture may vary.

Can I prepare components in advance?

Yes, each component (dome, confit, crust) can be made ahead and assembled the day of serving.

How do I avoid bubbles in the frosting glaze?

Blend at low speed and avoid incorporating air. Pour the glaze at the correct temperature.

Can I use frozen blackberries?

Yes, just thaw and drain excess liquid before using.

What’s the best way to glaze the dome evenly?

Place the frozen dome on a rack and pour the glaze in one smooth motion, ensuring full coverage.

Is there a substitute for hazelnut powder?

You can use almond or walnut powder for a different flavor profile.

Can I use store-bought tart shells?

Yes, for a quicker version, though homemade pastry offers better flavor and texture.

What should I serve with this tart?

A light vanilla bean whipped cream or a drizzle of berry coulis pairs well.

Conclusion

The Blackberry Vanilla Hazelnut Tart is a celebration of flavor, texture, and presentation. From the crunchy hazelnut base to the silky vanilla dome and vibrant blackberry confit, every component elevates this dessert into something truly special. Whether you’re making it for a celebration or just to enjoy a luxurious treat, this tart is sure to impress and satisfy.

Blackberry Vanilla Hazelnut Tart

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A perfect blend of fruity and nutty flavors, this Blackberry Vanilla Hazelnut Tart features a creamy vanilla dome, rich hazelnut base, and tangy blackberry confit, all layered into a beautifully crafted dessert.

Author: Emily
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 6 servings
Category: Dessert
Method: Baking
Cuisine: French
Diet: Vegetarian

Instructions

Whip the whipping cream for the vanilla dome and refrigerate.
Hydrate gelatin in cold water. Melt white chocolate and heat milk.
Mix milk with gelatin, pour over melted chocolate, and add vanilla seeds.
Fold in whipped cream, pour into dome molds, and freeze overnight.
For the shortcrust, mix butter, flour, icing sugar, hazelnut powder, and salt until crumbly.
Add egg and mix until dough forms. Chill for 30 minutes.
Roll out dough and line a tart shell. Chill for another 45 minutes.
Bake blind at 160°C for 15 minutes. Brush with egg yolk and cream mixture.
For hazelnut cream, mix butter, icing sugar, hazelnut powder, and egg.
Pour into tart shell and bake at 160°C for 10-15 minutes.
For the blackberry confit, heat blackberries, then mix with sugar and pectin.
Boil until thickened, cool, and pour over tart base. Chill overnight.
For frosting, soak gelatin in cold water. Combine chocolate and cream in a bowl.
Heat water, glucose, and sugar to 103°C. Pour over chocolate and cream with gelatin.
Add blackberry purée and blend without incorporating air.
When glaze reaches 35-38°C, pour over frozen dome and place dome on tart.
Decorate with fresh blackberries and chill for 2-3 hours before serving.

Notes

Make sure to freeze the vanilla domes overnight for proper setting.
Use fresh or frozen blackberries for the confit.
Blend the glaze carefully to avoid air bubbles.
Assemble all components when fully cooled or frozen for best texture.

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 25 g
Sodium: 90 mg
Fat: 30 g
Saturated Fat: 15 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 4 g
Protein: 6 g
Cholesterol: 85 mg