The universe works in wonderful magical ways! I love the bartering and trading culture that has emerged out of the COVID-19 pandemic. I’ve met more interesting strangers doing rad things during shelter-in-place than I have BP (before pandemic). I’ve been bartering for ingredients, trading cool things that we’re making, and meeting awesome new friends.
The blackberries that inspired this beautiful tart were gifted to me in exchange for a bag of Seville Oranges from my tree to marmalade and my Seville Orange Marmalade Pie. I needed to make something that would allow these blackberries shine and celebrate their perfection -- a Blackberry Lime Tart.
Easy No-Bake Chocolate Cookie Tart Crust OR Dark Chocolate Almond Tart Pâte Sablée
There are TWO ways to approach this tart crust -- do you have time for an all-day project? Or do you want a quick recipe that takes half the time? Both are acceptable answers, you do you.
I Got Time!
If you have time and energy for a blind-baked crust project, this Dark Chocolate Almond Crust Pâte Sablée recipe is SO GOOD. The pate sablee takes more time because you have to freeze the crust and then blind bake, but I think it’s worth the extra effort for the flavor difference.
Easy Button Please
If you don’t have time for such nonsense and want to get to the eating faster, make a no-bake cookie crust using crushed chocolate sandwich cookies and butter. No baking necessary! This crust will taste sweeter than the pâte sablée because of the box cookies. Add a generous pinch of salt to help offset the sweetness.
What is a Pâte Sablée?
Pâte Sablée is a rich, crumbly cookie crust. It’s delicate and tears easily, but the good news is that it also comes together easily and you can squish it like playdoh to fix any holes.
My Perfect Pie Crust is a Pate Brisee, all-butter crust.
A Pate Sucre is a light, crisp, sweet crust for tarts.
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Get the Recipe
Blackberry Lime Tart with Almond Dark Chocolate Crust
Time to Prepare: 2 hours
Makes one 9” or 11” tart
Dark Chocolate Almond Crust
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup powdered sugar
1 large egg, separated (yolk)
1/2 teaspoon, plus an extra pinch, fine sea salt
1 teaspoon vanilla extract
1/4 cup almond flour
3 tablespoons dark unsweetened cocoa powder
1 1/4 cup all-purpose flour
2 tablespoon, as needed, almond or any milk of choice (coconut, whole, soy, oat)
Blackberry Lime Filling
12 oz blackberries (approx. 2 pint containers)
1 tablespoon honey
1 tablespoon plain gelatin
1 cup heavy whipping cream
1/3 cup sweetened condensed milk
Zest and juice from 1 small lime
Mini Meringue Drops (Optional)
1 large egg, separated (white)
1/3 cup superfine baker’s sugar
1/4 teaspoon cream of tartar
¼ teaspoon lemon extract
Piping bag with tips
Make the Crust
If you’re making a no-bake chocolate cookie crust, head on over to the full recipe on A Simple Pantry.
1. Cream ½ cup butter and the ½ cup powdered sugar together low speed until fluffy and creamy, about 3 minutes.
2. Add the egg yolk and mix until well incorporated into the butter sugar mixture. Add the ½ teaspoon plus extra generous pinch of salt, 1 teaspoon vanilla and ¼ cup almond flour and mix until incorporated.
3. Add the 1¼ cup flour and 3 tablespoons cocoa powder and beat until incorporated. Don’t over mix the dough. The dough should hold together when you press it with your hand. If it seems too dry and crumbly and it’s not holding together add a small amount of milk, less than one tablespoon at a time, and lightly beat again until the dough holds together.
4. Press the dough into a disk, wrap in plastic wrap, and chill in the fridge for at least an hour or up to three days.
5. Take the dough out of the fridge and let it soften for 5-10 minutes. Roll out the dough between two pieces of parchment paper lightly dusted with flour to make it easier to handle and prevent sticking.
6. Roll it out flat until about 1/8 inch thick. Peel away the top layer of parchment paper, place lightly back on top, flip the dough over and peel away the other side of the parchment paper. Flip your tart pan upside-down on top of the dough, and flip the pan and dough right-side up.
7. Peel away the other layer of parchment paper and gently lift and lay the sides of the dough to fit nicely into the pan. If some of the dough got broken just press it back together. Press the dough toward the walls and bottom of the pan.
8. Trim any excess dough on the sides. Use a fork to poke holes on the bottom of the dough several times. Place dough in the freezer for about 20 minutes.
9. Preheat oven to 350°.
10. Take the dough out of the freezer and place your pie weight or pie weight beads on the crust-lined with parchment paper.
11. Bake tart crust for 25 to 30 minutes, until firm to the touch. Let it cool completely before removing from pan and filling it.
Make the Blackberry Filling
1. Blend most of the washed blackberries in a blender until smooth. Save a handful for decorating the top of the tart. Strain the blackberries through a mesh sieve until a small pot and discard the seeds.
2. Stir in the honey, lime juice, and zest. Heat on stove on medium heat for 5 minutes to cook down the liquid and concentrate the blackberry flavor.
3. Turn off heat and stir in the 1 tablespoon of gelatin, break up any clumps. Let set for 5 minutes.
4. In a large bowl, beat 1 cup heavy whipping cream into soft peaks form, around 3-4 minutes. Drizzle the sweetened condensed milk over the heavy whipping cream, and add the blackberry gelatin mixture. Gently fold the ingredients into each other until the mixture well combined and there are no white streaks.
5. Pour the filling into the cold tart shell, smooth out the top with, cover, and refrigerate for at least 1 hour minimum before serving.
6. Before serving, decorate the top with whole blackberries, lime, and crunchy meringue drops.
Make Meringue Drops (Optional)
The meringue drops give the tart a crunchy texture to balance with the silky mousse and cookie crust.
1. Preheat oven to 350 degrees F. Whip room temperature egg white and ¼ teaspoon cream of tartar into soft peaks.
2. Slowly add ⅓ cup superfine baker’s sugar a tablespoon at a time while continuing to beat the egg whites.
3. Slowly drizzle in ¼ teaspoon lemon extract. Beat until stiff peaks.
4. Fill piping bag with meringue mixture. Pipe small-sized meringue drops onto a baking sheet lined with silicone baking mats or parchment paper.
5. Place into the oven, turn off the heat, and leave inside for 2 hours.
6. Remove from oven to cool completely. Store in an airtight, cool, dry place until ready for use.
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