BLACKBERRY CREAM TART

Ingredients:

Shell:

• 2 cups flour (250 g)
• ½ cup butter (125 g)
• 2 Tbsp sugar
• 1 egg
• A little vanilla extract
• 1 egg white

Filling:

• 4 eggs
• 1 cup whipping cream (250 ml)
• 1⅓ cups sugar (150 g)
• 2 Tbsp blackberry powder by Bobica.hr
• ½ cup fresh or frozen fruit (100 g)

Preparation:

Knead all of the shell ingredients (except the last egg white) into a dough, shape into a ball, flatten and cover with saran wrap and place in the fridge for half an hour.

Preheat the oven to 350°F (180°C). Grease the tart mold with butter and sprinkle with flour so that the dough does not stick during baking. Roll out the dough and transfer it to the mold (the dough needs to be at the bottom with the edges the height of the mold, so cut the rest that hangs over and toss). Poke holes with a fork and place in the freezer for 10 minutes. Place a pan of water at the bottom of the oven. Then remove the shell, cover with foil and place the beans or rice on top of the foil and bake for 10 minutes (the beans or rice serve as a weight and prevent it from rising during baking). After 10 minutes, remove the foil with beans or rice, coat the shell with lightly beaten egg whites and bake for another 10 minutes (you can lightly whisk the whites with a fork, no mixer is required, and this step is essential so that the tart shell does not absorb too much moisture when pouring the cream).

While the shell with the egg whites is baking, mix the eggs and sugar for the filling, add the vanilla, blackberry powder and whipped cream. Remove the shell and reduce the oven to 300°F (150°C).

Place the filling mixture over a low heat until it boils. Pour the hot filling into the mold over the tart shell (the height should reach the height of the edges of the shell), then return to the oven and bake for another 30 minutes.

Cool, garnish with whipped cream or fruit and serve.