Blackberry Basil Tart Recipes

Steps:

• For Crust: In large mixing bowl, mix the flour, ground almonds, brown sugar and salt together. Rub the butter pieces into the flour mixture. Add the ice water and gently knead until dough comes together. Wrap in plastic and form in flat disc about 1-inch thick. Refrigerate dough for 1 hour.
• Preheat oven to 400 degrees F.
• Sprinkle flour on the countertop and roll out the dough to an even thickness, round shape. Place dough round in a 10-inch tart pan with removable bottom. Fold any edges inside, forming a thicker crust. Leave the dough a bit longer than the edges of the tart pan to allow for shrinking during cooking. Line the inside of the crust with parchment paper or foil. Pour in the beans, filling to the edges. Bake about 20 minutes, or until bottom begins to look cooked. Let cool. Remove the beans and foil.
• For Tart: Toss the berries with the flour, salt, sugar, butter, and lemon juice and lemon zest. Stir in the brown sugar. Place the fruit in a saute pan over medium heat and cook just until a sauce is formed. Place the fruit in the baked crust and bake for about 40 minutes, or until the fruit bubbles and juice thickens.
• Remove from oven and cool for 2 hours before slicing.

Steps:

• Stir together sour cream and 3/4 cup sugar. Scrape in vanilla bean seeds; stir to combine. Discard pod. Refrigerate filling, covered, until firm, about 3 hours or up to 2 days, before using.
• Preheat oven to 375 degrees. Press dough into a 13 3/4-by-4 1/4-by-1-inch oblong tart pan with a removable bottom. Trim edges of dough flush with pan. Refrigerate until firm, about 30 minutes. Bake until golden and crisp, about 18 minutes. Let cool completely on a wire rack.
• Stir together blackberries, remaining 3 tablespoons sugar, 1 tablespoon water, basil, and cinnamon in a small saucepan over medium heat. Cook, stirring gently, until berries have softened and released their juices and mixture is warmed through, about 2 minutes.
• Spoon sour cream filling into tart shell. Top with the berry mixture. Garnish with basil sprigs.

Steps:

• Beat butter in a large bowl with an electric mixer until creamy. Add 1/4 cup powdered sugar and 1/2 teaspoon vanilla extract; mix to combine. Add egg and mix until incorporated. Gradually beat in flour, thyme, and salt. Dough should come together and pull away from the sides of the bowl. Knead dough slightly and shape into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch round or 13x4-inch rectangular tart pan with a removable bottom.
• Press dough evenly into the prepared tart pan.
• Bake in the preheated oven until lightly browned, 12 to 14 minutes. Remove from oven and allow to cool completely before filling, about 30 minutes.
• Combine 3 ounces of blackberries and 1/2 tablespoon sugar in a small saucepan over medium-low heat. Cook, stirring frequently and crushing the berries with a spoon, 4 to 5 minutes. Remove from heat and press mixture through a fine mesh sieve to remove all seeds and collect as much of the berry pulp as you can. Discard any seeds and solids left behind in the sieve and return crushed berries to the saucepan.
• Mix together cornstarch and cold water in a small bowl. Add cornstarch mixture to the saucepan with the berry sauce; cook over medium heat until mixture comes to a boil and starts to thicken, 3 to 5 minutes. Remove from heat and let cool.
• Combine mascarpone cheese, 3/4 cup powdered sugar, and 1 teaspoon vanilla extract in a bowl. Beat with an electric mixer until smooth.
• Beat cream in a separate chilled glass or metal bowl with an electric mixer until frothy. Add sugar gradually, continuing to beat until stiff peaks form. Fold whipped cream into the mascarpone mixture and mix well. Spoon filling into the cooled tart crust and spread evenly. Using a teaspoon, drop spoonfuls of the smooth blackberry sauce on top of the filling. Using a knife, gently cut through sauce and filling to swirl. Garnish the top of the tart with the remaining 3 ounces blackberries and fresh mint.

Steps:

• Place blackberries in a large pot over medium heat. Cook until berries pop and release their juices, about 10 minutes. Using the back of a wooden spoon, press berries through a fine mesh sieve set over a large bowl to collect approximately 1 cup blackberry juice. Discard seeds and pulp. Allow juice to cool to room temperature, about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.
• Combine flour, almonds, and salt in the bowl of a food processor; pulse a few times until everything is combined and almonds are finely ground. Add in melted butter, maple syrup, and vanilla extract. Pulse several more times until mixture is crumbly and resembles wet sand. Pour mixture into the prepared tart pan, pressing it very firmly and evenly into the bottom and sides of the pan.
• Bake in the preheated oven until edges of the crust are lightly browned, about 20 minutes. Cool on a wire rack while preparing the filling.
• Whisk together sugar, cornstarch, and salt in a large heat-safe bowl for the filling. Mix in the cooled blackberry juice, eggs, egg yolk, lemon juice, and lemon zest until smooth. Bring a pot of water to a low simmer. Place bowl with blackberry mixture over the pot of simmering water, making sure bowl does not touch water. Cook, stirring constantly, until mixture thickens enough to coat the back of a spoon, about 10 minutes. Remove bowl from heat and stir in butter, 1 piece at a time, ensuring each piece melts before adding the next. Strain custard mixture through a fine-mesh sieve into the prepared crust.
• Bake in the preheated oven until filling is just set, 20 to 25 minutes. Allow tart to cool completely before removing from pan. Top with additional fresh blackberries just before serving.

Steps:

• In a small saucepan, combine the heavy cream, half-and-half cream and sugar. Sprinkle with gelatin; let stand for 1 minute. Heat over low heat, stirring until sugar and gelatin are completely dissolved. Remove from the heat; stir in lemon zest and vanilla., Pour into six 6-oz. ramekins or custard cups coated with cooking spray. Cover and refrigerate for at least 4 hours or until set., For sauce, in a small saucepan, combine the blackberries, sugar and wine. Bring to a boil; cook until mixture is thickened and reduced to about 1-1/4 cups. Remove from the heat; stir in basil and butter. Cool to room temperature., Unmold panna cotta onto dessert plates; serve with sauce. Garnish with additional blackberries and basil if desired.