Bramble Cremeux Tart
This tart is a great way of using up a glut of foraged blackberries. The flavour combination of blackberries and chocolate is delicious, while the graduated colours inside create a stunning contrast with the darker exterior. It might look a bit tricky and time-consuming to achieve, but each stage is simple and, hopefully, helped by my guidance below.
The tart is filled with a dark blackberry jelly layer, topped with two shades of blackberry cremeux. The use of icing sugar in the case ensures that the pastry is incredibly, meltingly short.
Makes one 23cm tart.
Ingredients
For the tart case
Equipment
Method
1. To make the pastry case, mix the flour, cocoa, icing sugar and salt in a bowl, then rub in the butter.
This tart is a great way of using up a glut of foraged blackberries. The flavour combination of blackberries and chocolate is delicious, while the graduated colours inside create a stunning contrast with the darker exterior. It might look a bit tricky and time-consuming to achieve, but each stage is simple and, hopefully, helped by my guidance below.
The tart is filled with a dark blackberry jelly layer, topped with two shades of blackberry cremeux. The use of icing sugar in the case ensures that the pastry is incredibly, meltingly short.
Makes one 23cm tart.
Ingredients
For the tart case
- 180g plain flour
- 40g cocoa powder
- 45g icing sugar
- Pinch of salt
- 125g unsalted butter
- 1 egg yolk
- 400g blackberries, washed
- Juice of 1 lemon
- 130ml water
- Granulated sugar (450g for each 500ml of liquid; adjust accordingly - I used 450g)
- 1 leaf of gelatine (optional but I find it just helps to stablise this layer)
- 2 leaves of gelatine
- 600g blackberries
- 50g caster sugar (plus more to taste, if required)
- 1 egg
- 1 egg yolk
- 60g chilled butter, cubed
- 3 tbsp double cream (for the middle layer only)
- Extra blackberries/chocolate shavings/brambles, as desired
Equipment
- 23cm loose-bottomed flan tin, lined with baking parchment
- Extra baking parchment (23cm circle)
- Baking beans
- Piece of muslin (or jelly bag)
- Rubber band
- 1 saucer
Method
1. To make the pastry case, mix the flour, cocoa, icing sugar and salt in a bowl, then rub in the butter.
2. Once it resembles breadcrumbs, add the egg yolk and combine to a dough. Add a tiny splash of cold water if needed to bring it together. On a piece of cling film, form the pastry into a flat disc, wrap it up and leave it to chill in the fridge for 30 minutes. Meanwhile, preheat the oven to 160°C fan.
3. Remove the pastry from the fridge, unwrap it and roll the pastry into a circle directly on the cling film surface: sprinkle some flour on the surface and on the rolling pin to prevent sticking. Use the cling film to pick up the pastry in one piece and line the tin. Trim the sides. Place a piece of baking parchment on the base, and line with baking beans. Bake at 160°C fan for 25 minutes, then remove the beans and parchment and bake for a further 10 minutes. Transfer to a cooling tray and let the pastry case cool in the tin; don't attempt to remove it from the tin at this stage.
4. To make the jelly, place the blackberries, lemon juice and water in a large, heavy-bottomed saucepan. Bring to the boil and simmer for about 20 minutes until softened and the juices have been released.
5. Suspend a piece of muslin over the rim of a bowl, securing it in place with a rubber band (alternatively, use a jelly bag). Allow the juice to drip through. Normally, with jelly making, the rule is that you shouldn't force it through but it doesn't matter here, so use a spoon to encourage it through. Place a saucer in the freezer for use later on.
6. Collect the juice and discard the remaining puree (or use it swirled into yoghurt for breakfast/dessert). Measure how much juice you have extracted. For each 500ml of liquid, you'll need 450g granulated sugar. Soften the leaf of gelatine in a bowl of cold water for 5 minutes.
7. Warm the juice over a low heat in a large pan, and then add the sugar and dissolve over a low heat. Stir until dissolved and then bring to the boil. Simmer until it's reached setting point. There are three tests for this, and it's best to perform at least two if not all three:
- Use a thermometer: when the liquid has reached 230°F , it should be ready (but check in conjunction with another test)
- Perform the flake test: dip a wooden spoon into the liquid and let the liquid coat the back of the spoon, lifting it out of the pan to see how the liquid drips off the spoon. If it runs off in sheets rather than in separate drops, it should be ready.
- The saucer test: place a spoonful on a chilled saucer, turn off the heat, leave the saucer to chill in the freezer. After about 60 seconds, remove it from the freezer and slide your finger through the middle of the chilled jelly. If the surface wrinkles, it's ready. If not, turn the heat on and cook for a little longer, performing the tests again.
8. Stir the softened gelatine leaf (if using) into the jelly while still hot.
6. Collect the juice and discard the remaining puree (or use it swirled into yoghurt for breakfast/dessert). Measure how much juice you have extracted. For each 500ml of liquid, you'll need 450g granulated sugar. Soften the leaf of gelatine in a bowl of cold water for 5 minutes.
7. Warm the juice over a low heat in a large pan, and then add the sugar and dissolve over a low heat. Stir until dissolved and then bring to the boil. Simmer until it's reached setting point. There are three tests for this, and it's best to perform at least two if not all three:
- Use a thermometer: when the liquid has reached 230°F , it should be ready (but check in conjunction with another test)
- Perform the flake test: dip a wooden spoon into the liquid and let the liquid coat the back of the spoon, lifting it out of the pan to see how the liquid drips off the spoon. If it runs off in sheets rather than in separate drops, it should be ready.
- The saucer test: place a spoonful on a chilled saucer, turn off the heat, leave the saucer to chill in the freezer. After about 60 seconds, remove it from the freezer and slide your finger through the middle of the chilled jelly. If the surface wrinkles, it's ready. If not, turn the heat on and cook for a little longer, performing the tests again.
8. Stir the softened gelatine leaf (if using) into the jelly while still hot.
8. Let the jelly cool for about 30 minutes so that it's beginning to set. Then, spoon it into the cooled pastry case and transfer it to the fridge to set for 1 hour.
9. About 30 minutes into the chilling process, you can begin to make the cremeux. Soften the leaf gelatine in a bowl of cold water for 5 minutes, then dry off on a piece of kitchen towel. Use an electric hand blender to blend the blackberries, making a puree. Sieve the puree, discarding the pips and retaining only the strained juice. Heat half of this puree gently, over a low heat, in a large saucepan until warm but not boiling.
10. Use an electric hand whisk to whisk the sugar, egg and egg yolk together.
9. About 30 minutes into the chilling process, you can begin to make the cremeux. Soften the leaf gelatine in a bowl of cold water for 5 minutes, then dry off on a piece of kitchen towel. Use an electric hand blender to blend the blackberries, making a puree. Sieve the puree, discarding the pips and retaining only the strained juice. Heat half of this puree gently, over a low heat, in a large saucepan until warm but not boiling.
10. Use an electric hand whisk to whisk the sugar, egg and egg yolk together.
11. Spoon the warmed puree into this mixture (off the heat) and mix thoroughly. Then, transfer the mixture to the saucepan and cook over a medium heat for 3 minutes until frothy and thickened, using a hand whisk to whisk constantly. Remove from the heat and whisk in the butter, leaf gelatine and remaining puree. If required, add more sugar to taste. Leave it to cool down for about 30 minutes - this won't be enough time for it to set but will be enough time so that it's not too hot to pour over the jelly.
12. Lightly whip the double cream and, in a separate bowl, gently whip it into 4 tablespoons of the cremeux. Use a rubber spatula to spread this over the surface of the jelly. Transfer to the fridge to set for 15 minutes; check that the surface is firm enough to withstand the next layer before proceeding - give it a bit longer in the fridge if needed.
13. Pour the remaining cremeux over the top of the middle layer and then transfer to the fridge for at least 4 hours to fully set, preferably overnight.
14. Remove the tart from the tin. Decorate it with blackberries, chocolate and/or (washed) brambles. Serve on its own or with a spoonful of whipped cream or ice cream.
13. Pour the remaining cremeux over the top of the middle layer and then transfer to the fridge for at least 4 hours to fully set, preferably overnight.
14. Remove the tart from the tin. Decorate it with blackberries, chocolate and/or (washed) brambles. Serve on its own or with a spoonful of whipped cream or ice cream.