Rob's Blackberry Tart

Here’s the blackberry tart recipe I promised to give you. It’s pretty simple as it only requires the pastry to be baked and after that it’s a case of simply whisking all the ingredients together and voila you have a delightful tart. Beware it’s very rich and indulgent but we all need a bit of that sometimes.

I made it with the leftover blackberries that I picked the other day and still have some left over, I’m tempted to make another recipe but then again I might just have more bourbon blackberry sours!

BLACKBERRY TART

Ingredients:

Pastry –

170g Plain Flour

100g Butter

1 tbsp caster sugar

1 egg

Water

Filling –

400g Mascapone

200g Whipping Cream

1 tbsp caster sugar

2 punnet blackberries, (½ punnet squeezed into juice)

Zest of ½ lemon

1 tsp vanilla extract

Method:

Firstly make the pastry -

-       Preheat the oven to 190 degrees

-       Cut the butter into centimeter cubes and throw into a bowl with the flour.

-       Cut the butter into the flour with 2 knives and then further rub the butter into the flour with your fingers until the mixture resembles breadcrumbs.

-       At this point add the sugar and toss into the mixture with a metal spoon.

-       In a cup briefly whisk the egg with a spash of water (this is to avoid streaky pastry) and then add to the flour mix slowly until it starts to come together and away from the sides of the bowl.

-       At this point turn the pastry out onto a floured surface and kneed gently a few times, not enough kneeding and your pastry will fall apart, too much and it will be tough.

-       Put the pastry in the fridge to rest for at least 30 minutes.

-       After the pastry has rested bake blind for 20 minutes at 190 degrees.

For the filling –

-       Add all the ingredients into a bowl and whisk together until it forms soft peaks.

I was a bit frugal on the blackberries on the top, be sure to add loads so that every mouthful has a good few blackberries in it.