Blackberry cream tart

Blackberry tart and pastry cream

  • Sweet dough
  • 5 egg yolks
  • 40g cornstarch
  • 90g of sugar
  • 500ml of milk
  • Lemonzest
  • Driscolls blackberries

60 min. | 8 | other courses


Try this delicious blackberry tart with pastry cream, created by @ma_vie_caramel


Darken your pie dish and place in the fridge for at least 3 hours.

Custard :
Start by mixing the sugar, lemon zest and cornstarch, add the egg yolks and mix.
At the same time heat the milk until boiling and pour over your sugar egg preparation and mix.
Pour your mixture into the saucepan and heat over low heat until thickened.
Reserve your pastry cream until cool.

Assembly :
When the cream has completely cooled put it on your pie shell and incorporate your blackberries.
Cover your pie with sweet pastry.
Brush the top of the pie with egg yolk and sprinkle with slivered almonds.
Bake for 45 minutes at 170°.
When the pie has cooled place your blackberries on top.


Leafs Blackberry

Berries are more our thing, but cookies taste good too ;) On our website we make use of cookies (non-edible ones) to ensure a customer experience most relevant to your interest. Please check out cookie policy. If you accept, you understand the policy terms and agree to them.