Friends, I was brought freshly picked blackberries, so I decided to make the custard and blackberry tart, a simple yet indulgent dessert, perfect for impressing with subtlety.
If you’re looking for an easy custard and blackberry jam tart recipe, you’re in the right place!
The base is a crumbly shortcrust pastry, which should be left to rest to unleash its full flavor. Once rolled out in the pan, a generous layer of blackberry jam is spread, giving that fruity and slightly tangy touch that balances the sweetness of the custard. The pastry cream, well chilled, is added on top of the jam, creating a velvety embrace between the flavors.
After oven baking that fills the kitchen with aroma, comes the most scenic moment: the decoration with fresh blackberries.
A simple gesture, but one that turns the tart into a small masterpiece to be served with pride.
This custard and fresh blackberry tart is ideal for a Sunday lunch, a garden party, or simply to pamper yourself with something good. It’s a recipe that doesn’t require great skills but offers great satisfaction. Trust me: every bite is a journey through sweetness, freshness, and tradition.
If you’re looking for a dessert that will win everyone over, this blackberry and pastry cream tart is the answer.
I’ll leave you the complete recipe below, ready to be saved and remade every time you want a dessert that tastes like home 💜
If you like tarts, you might also enjoy:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 12People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Summer, All seasons
Ingredients
- 2 1/2 cups flour
- 1/2 cup butter
- 1/2 cup sugar
- lemon zest
- 2 eggs
- 2 cups milk
- 6 egg yolks
- 1/4 cup cornstarch
- 1 tbsp rice starch
- 1/2 cup sugar
- lemon zest
- 1/2 cup blackberry jam
- to taste fresh blackberries
Tools
- 1 Oven Electrolux Oven
- 1 Cake Pan cake pan
Steps
To prepare the custard and blackberry tart, start with the shortcrust pastry.
In a bowl, mix butter, sugar, and lemon zest, then add the eggs.
Add the flour, knead quickly, and wrap the dough in plastic wrap.
Chill in the fridge for 30 minutes.
Meanwhile, prepare the pastry cream.
Heat the milk with the lemon zest.
In a bowl, beat the yolks with the sugar and add the starches.
Remove the lemon zest from the milk and pour it into the yolk mixture. Mix well and return it to the heat.
Stir until the cream thickens.
Pour the cream into a bowl and cover with a sheet of plastic wrap in contact. When the dough has rested in the fridge, roll it out with a rolling pin and place it on a pre-buttered and floured cake pan.
Trim the edges and prick the bottom with a fork. Spread the jam.
Cover with the cold pastry cream and bake in the oven for 30 minutes at 356°F (180°C).
Let the tart cool, place it on a serving plate and decorate as you like with fresh blackberries.
The custard and blackberry tart is ready!
