Friends, today I want to offer you a Wild Blackberry Tart, a simple and genuine dessert. This summer in Salento, I enjoyed a similar dessert, filled with vanilla cream and blackberries, and it won me over at the first bite. When I travel, I like to discover new dishes and flavors; I believe that food is one of the most important aspects of a trip. On that note, I leave you with an ancient and traditional Sardinian recipe, the seadas as my grandmother used to make them. Although the tart is a classic dessert, I can tell you that the filling can really make the difference. The one I have prepared today is made quickly and is a true delight; a crunchy pastry shell filled with ricotta and blackberry jam. Try it!
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 2 3/4 cups all-purpose flour
- 1/2 cup sugar
- 1 egg
- 2 egg yolks
- 9 tbsps butter (room temperature)
- 1 pinch salt
- 1 lemon zest (grated from 1 lemon)
- 1 jar jam (blackberry)
- 1 1/4 cups ricotta cheese
- 1 tsp vanilla extract
- 4 cups blackberries (fresh)
- 3 1/2 oz dry biscuits
- 1 lemon zest (grated)
Tools
- 1 Non-stick baking pan
- Plastic wrap
- Mixer
- 1 Mixing bowl
Blackberry Tart
How to prepare the pastry
Once the pastry is ready, wrap it in plastic wrap and let it rest in the fridge for 30 minutes. After the time has passed, take it out and roll it out in the buttered mold. Prick the base of the pastry and cover it with the crushed biscuits. This will prevent the pastry base from becoming too moist.
Meanwhile, prepare the filling: place the ricotta and jam in a mixing bowl, and also add the vanilla. Mix the ingredients until a soft cream forms, then pour it into the pastry shell and level it well.
Bake the tart in a preheated oven at 356°F (180°C) for about 40 minutes, adjusting according to your oven’s temperature. Once the tart is cooked, take it out and let it cool. In the meantime, carefully wash the blackberries and let them dry on a cloth.
Now all you have to do is decorate your tart with fresh blackberries, dust with icing sugar before serving, and enjoy!
How to store the blackberry tart
This tart can be stored in the refrigerator, and you can also prepare it with mixed berries.
Be careful when washing the blackberries, especially under a stream of running water. I prefer to submerge them in a container of water; in this case, avoid overlapping them. Always let them dry on a cloth and only when decorating the dessert.
Be careful when washing the blackberries, especially under a stream of running water. I prefer to submerge them in a container of water; in this case, avoid overlapping them. Always let them dry on a cloth and only when decorating the dessert.
