I can’t wait for you to taste this amazing Blackberry Tart! Juicy blackberries and velvety white chocolate crémeux come together for a truly luscious treat. Trust me, you won’t be able to resist this heavenly dessert!
A really great fruit tart should have 3 elements that work in harmony – a vibrant fresh fruit topping, a rich and creamy filling and a sweet and crisp shell.
What really sets this Blackberry Tart apart is the white chocolate filling. Rather than a typical pastry cream filling, the berries are nestled into white chocolate crémeux.
What is crémeux?
The French word “crémeux” translates to “creamy” in English, accurately describing its luxurious texture. Typically, crémeux is made with a creme anglaise base thickened with lots of dark chocolate.
Because white chocolate is fantastic with acidic fruits I chose to use white chocolate in the crémeux instead of the typical dark chocolate. White chocolate doesn’t thicken as well as dark chocolate so I added a little cornstarch to the filling.
The luscious filling adds a delightful contrast to the tangy berries and crunchy crust.
- White chocolate – Use a high quality white chocolate for the best flavor and creamiest texture.
- Whole milk/Heavy cream – A mixture of milk and cream makes the custard light and creamy. You can replace the milk and cream with half and half.
- Vanilla bean – Use 1 teaspoon vanilla extract if you don’t have a vanilla bean.
- Corn starch – Just a little cornstarch helps thicken the crémeux so it doesn’t ooze when the tart is sliced.
How to make Blackberry Tart
See the recipe card for detailed measurements and instructions.
- Scrape the vanilla bean seeds from the pod and add them along with the pod to the milk and cream.
- While the milk is heating, whisk together the eggs and corn starch.
- The milk is “scalded’ when there is a ring of bubbles around the edges.
- Whisk the scalded milk into the eggs.
- Return the custard to the pan and cook over low heat until it just begins to boil and thickens.
- Immediately remove the custard from the heat and strain it over the chopped white chocolate.
- Stir the custard until the white chocolate is melted.
- Immediately pour the warm custard into the pre-baked tart shell.
- Spread the custard evenly in the shell.
- Nestle the blackberries into the custard in concentric circles to fill the tart. Start with the largest berries and use gradually smaller berries towards the center.
- Chill 2-3 hours before serving.
Pastry Chef tips for making Blackberry Tart
- The short dough can be made ahead and refrigerated for up to 3 days or frozen for up to 2 months.
- The tart shell can be baked up to 2 days ahead and held at room temp.
- When heating up the milk and cream do not allow it to come to a full boil or it will boil over. As soon as you see a ring of active bubbles forming around the edges of the pan, turn off the heat.
- Rinse and save the spent vanilla pod to make vanilla sugar.
Blackberry Tart should be refrigerated until serving. It will keep in the refrigerator for 2-3 days.
More Blackberry Recipes
- Blackberry Buttermilk Pie
- Blackberry Slab Pie
- Blackberry Lemon Cake
- Blackberry Sorbet
- Blackberry Lavender Preserves
- Blackberry Pate de Fruit (Jellies)
More Fruit Tart Recipes
- Classic Fresh Fruit Tart
- Chocolate Raspberry Tart
- Chocolate Cherry Cheesecake Tart
- Blueberry Cheesecake Tart
- Chocolate Strawberry Tart
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Blackberry Tart Recipe
- 1 recipe Short dough (Chilled)
White Chocolate Crémeux
- 24-32 oz Fresh Blackberries (see note)
- Preheat the oven to 350 °F. Roll 1 recipe Short dough to fit a 10" or 12" tart pan with a removeable bottom. Line the pan and poke at least 7-8x over the dough with a fork. Bake the crust until golden brown, about 10-12 minutes. Set the crust aside.
- Chop 8 oz white chocolate and place it in a heat proof bowl.
- In a medium size pan, scald 8 oz whole milk, 8 oz heavy cream and 3 oz granulated sugar over medium high heat. Scrape the seeds from ½ vanilla bean and add them along with the pod to the pot.
- While the milk heats up, whisk together 2 large eggs, 2 large yolks with ¾ oz corn starch until smooth.
- Whisk the scalding hot milk into the eggs, then return the mix to the heat. Cook the mixture over low heat, stirring constantly, until the mixture just begins to boil and thickens. Remove from the heat. Immediately strain the custard over the chopped chocolate and let it sit for 2-3 minutes. Gently stir until it comes together and all the bits of white chocolate are melted.
- While the filling is still warm, pour it into the baked tart shell and smooth to an even layer. Arrange 24-32 oz Fresh Blackberries, standing up, in concentric circles on the filling.
- Chill the tart at least 2-3 hours until the filling is set.
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