Blackberry Tart Recipe
A rich blackberry tart that’s as easy to make as it is delicious to eat. Satisfying and sophisticated on its own, feel free to add a splash or two of blackberry brandy for dinner parties or romantic candlelight soirees.
Prep Time:
15 minutes plus time for chilling
Cook Time:
10 minutes
Serves:
8
Perfect for:
Treat Yourself
Weekend Creations
Ingredients
- 3 Cups chocolate sandwich cookie crumbs
- 6 Tablespoons butter, melted
- 3 Packages (6 ounces each) Driscoll's Blackberries, divided
- 1/3 Cup sweetened condensed milk
- 2-3 Tbsp. blackberry brandy (optional)
- 1 Envelope unflavored gelatin (about 2 ½ teaspoons)
- 1 Cup heavy cream
- 3 Tablespoons honey
- 1 Tbsp. fresh lemon juice
Directions
- PREHEAT oven to 350°F.
- PLACE 3 cups cookie crumbs into a medium bowl.
- ADD 6 tablespoons melted butter and STIR until mixture is completely combined.
- PRESS cookie crumbs firmly into bottom and up sides of a 9-inch or 10-inch tart pan.
- BAKE tart shell for 10 minutes and then SET ASIDE tart shell to cool completely.
- PUREE 2 packages blackberries in blender until smooth.
- STRAIN blackberry puree through a mesh strainer into a microwave-proof bowl and DISCARD seeds.
- STIR in 3 tablespoons honey.
- STIR in 1 tablespoon lemon juice, 1/3 cup sweetened condensed milk, and 2-3 tablespoons brandy (if using).
- SPRINKLE 1 package unflavored gelatin evenly over blackberry mixture.
- ALLOW blackberry mixture to stand about 5 minutes or until gelatin begins to look translucent.
- MICROWAVE blackberry mixture 30- 45 seconds or until gelatin is melted.
- STIR blackberry mixture gently and then SET ASIDE blackberry mixture.
- POUR 1 cup heavy cream into bowl of an electric mixer.
- WHISK heavy cream until soft peaks form, about 3-4 minutes.
- POUR blackberry mixture over whipped cream.
- FOLD ingredients together gently until mixture reaches a uniform color.
- SCOOP tart filling into tart shell and SMOOTH surface of filling.
- PRESS remaining 1 package blackberries gently into surface of filling as desired for decorative effect.
- COVER tart loosely.
- REFRIGERATE tart at least 1 hour or until filling is set.
- SERVE the Blackberry Tart chilled.
