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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.

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

Instructions

  1. Whip the whipping cream for the vanilla dome and refrigerate.
  2. Hydrate gelatin in cold water. Melt white chocolate and heat milk.
  3. Mix milk with gelatin, pour over melted chocolate, and add vanilla seeds.
  4. Fold in whipped cream, pour into dome molds, and freeze overnight.
  5. For the shortcrust, mix butter, flour, icing sugar, hazelnut powder, and salt until crumbly.
  6. Add egg and mix until dough forms. Chill for 30 minutes.
  7. Roll out dough and line a tart shell. Chill for another 45 minutes.
  8. Bake blind at 160°C for 15 minutes. Brush with egg yolk and cream mixture.
  9. For hazelnut cream, mix butter, icing sugar, hazelnut powder, and egg.
  10. Pour into tart shell and bake at 160°C for 10-15 minutes.
  11. For the blackberry confit, heat blackberries, then mix with sugar and pectin.
  12. Boil until thickened, cool, and pour over tart base. Chill overnight.
  13. For frosting, soak gelatin in cold water. Combine chocolate and cream in a bowl.
  14. Heat water, glucose, and sugar to 103°C. Pour over chocolate and cream with gelatin.
  15. Add blackberry purée and blend without incorporating air.
  16. When glaze reaches 35-38°C, pour over frozen dome and place dome on tart.
  17. 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

Find it online: https://yumfamilyrecipes.com/blackberry-vanilla-hazelnut-tart/