When it comes to desserts, I set high expectations. I’ll admit it; I’m a bit of a dessert snob. I like my desserts rich and addictive. A dessert, in my mind, is something that should leave you licking your spoon wanting to go for a third helping (and getting it when you think no one is looking).
This tart definitely did not disappoint. The tartness of the blackberries was a wonderful contrast to the sweet honey mascarpone filling. Also, it should be mentioned, this recipe is from one of the ruling queens of desserts on food blogs, Annie of Annies Eats, and if she recommends a recipe, you know that it must be great!
Blackberry Tart with Honey Mascarpone Filling
For the crust:
1 egg yolk
2 tbsp. very cold water
1 tsp. vanilla extract
1 1/4 cups all-purpose flour
1/3 cup sugar
1/4 tsp. salt
8 tbsp. cold unsalted butter, cut into 1/4-inch cubes
For the filling:
2/3 cup mascarpone cheese
1/2 cup sour cream
1/3 cup honey
1/2 tsp. vanilla extract
Pinch ground nutmeg
12 oz of fresh blackberries
For the crust: In a small bowl stir together the egg yolk, water and vanilla; set aside. Combine the flour, sugar and salt in the bowl of a stand mixer with the paddle attachment. Add the butter and beat on medium-low speed until the mixture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and beat on low speed just until the dough comes together. Wrap in plastic wrap and refrigerate until well chilled, about 30 minutes.
Preheat the oven to 425 degrees F. To roll out the dough, unwrap it and place it on a lightly floured surface. Roll out with a floured rolling pin, lifting and turning the dough occasionally to prevent it from sticking to the work surface. Roll it out evenly until it is large enough to line a 9-inch tart pan and is about 1/8-inch thick. Carefully transfer the dough to the tart pan, pressing it into the sides, and trim to remove the excess.
Cover the dough with foil or parchment paper and fill with baking beads. Bake for 5 minutes. Reduce the oven temperature to 350 degrees F. Remove the foil and baking beads and using a fork, gently poke holes in the bottom and sides of the crust. Bake until the crust is golden, 15-20 minutes more. Transfer to a wire rack and let cool completely.
To make the filling, combine the mascarpone, sour cream, and honey in the clean bowl of a stand mixer fitted with the paddle attachment. Beat until smooth. Mix in the vanilla extract and nutmeg.
Spread the filling into the cooled tart shell and smooth the top with a spatula. Top with fresh blackberries. Transfer to a serving platter. Store in the refrigerator.
Source: Annies Eats