Blackberry and blueberry tart

Ingredients

6 servings

• 120 g of room temperature butter
• 50 g of sugar
• 1 egg yolk
• 1 pinch of salt
• 1 teaspoon of vanilla extract
• 40 g of crushed hazelnuts
• 3 tablespoons of cocoa powder (dark)
• 70 g of flour
• 2 punnets of blueberries
• 2 punnets of blackberries
• 4 tablespoons of sugar
• 2 tablespoons of lemon juice
• 1/2 teaspoon of vanilla extract
• 4 tablespoons of vanilla extract
• 4 tablespoons of cornstarch
• 250 g of coconut milk

Steps

1. 1

   Start by mixing the butter and sugar.

2. 2

   Add the egg yolk, vanilla, and salt, then mix.

3. 3

   Add the flour, hazelnuts, and cocoa powder and mix again. If necessary, add a little water.

4. 4

   Roll out and place in a tart pan. Chill for 1 hour.

5. 5

   Then, bake for 20 minutes at 180°C.

6. 6

   For the fruit cream: in a saucepan, sauté the fruits (leave ¼ for decorating the tart) with 2 tablespoons of sugar and the lemon for 5 minutes.

7. 7

   Blend and keep only the juice using a fine-mesh strainer.

8. 8

   Heat the coconut milk in a saucepan with 2 tablespoons of sugar and vanilla, then bring to a boil.

9. 9

   Add the fruit juice and leave for 5 minutes over low heat.

10. 10

    Add the cornstarch diluted in water and cook while whisking for 3 minutes. The texture should be thick.

11. 11

    Pour the mixture over the crust and let set in the fridge for 4 to 6 hours. Decorate with the remaining fruits before serving!