This tart was almost too pretty to eat. Well, for me, anyway. My husband’s clients devoured it, so clearly they didn’t care that how pretty it was, only that it was delicious. Blackberry infused white chocolate ganache in a sweet tart shortbread crust and topped with fresh blackberries, mint, edible flowers and gold sugar pearls, what is there not to love? This tart is as simple to make as it is pretty, and is sure to impress family and friends.
This sweet tart shell, or a pâte sucrée is tender and crisp, with a slight crumble in texture, similar to a that of a shortbread cookie. It’s the perfect foundation to most any filling, and can be made in a food processor. Check out my post on sweet tart dough for the recipe, and the step by step on how to make this dough.
White Chocolate Blackberry Filling
I love this filling. It is incredibly versatile as you can switch out the blackberries for any other berry (strawberries are extra dreamy here) and it’s super delicious. And the color is a stunner. No food coloring here, it is totally natural from the blackberries.
Basically, this white chocolate blackberry filling is a ganache. Cream and blackberries are cooked together on the stove and brought to a simmer. Crushing the berries while the mixture slowly comes to a simmer infuses the cream with the blackberry juice.
Once the mixture has come to a simmer (bubbling around the edges of the pot), the mixture is then strained over a bowl of chopped white chocolate. Press down on the blackberry mixture firmly with the back of a spoon to get out as much liquid (and flavor) as possible. Discard the remaining pulp and seeds.
Whisk together the white chocolate and the cream/berry mixture until the white chocolate is fully melted. Pour the smooth ganache into the fully baked tart shell and chill in the refrigerator until the ganache as firmed up, about a hour and a half to two hours.
I decorated the tart with fresh blackberries, mint leaves, edible flowers and gold sugar pearls. I really wanted to emphasize the dark purple of the tart, so I chose fuchsia, gold and the green of the mint leaves as the color palette. Chamomile flowers would also look beautiful as well as violets and pansies. Start with making a basic design or shape with the blackberries. Add the mint leaves, followed by the edible flowers. I did tear some of the petals of the edible flowers to also add to the design. Finish by placing a few gold sugar pearls. This tart can be served chilled or at room temperature.
If you make my white chocolate blackberry tart, let me know! Drop a comment or tag me on Instagram. I love seeing your bakes and creations.
For more blackberry recipes, check out these posts:
White Chocolate Blackberry Tart
Sweet Tart Crust
- 1 prepared sweet tart crust (fully baked)
- 2 cups (340g) white chocolate, finely chopped You can also use a higher quality chocolate chip – I recommend Guittard
- ¼ teaspoon fine sea salt
- 1 ¼ cups (150g) blackberries
- ½ cup (114g) heavy whipping cream
- ½ teaspoon pure vanilla bean paste
- Blackberries, mint, edible flowers and gold sugar pearls, for decorating
- Place the chopped white chocolate and salt into a large bowl and set aside.
- In a medium, heavy bottomed sauce pan, over medium-low heat, combine the blackberries and cream.
- As the mixture slowly heats up, use a potato masher to mash the blackberries.
- Once the mixture has began to simmer (bubbles around the edges), remove from heat.
- Push the blackberry/cream mixture into fine mesh sieve to strain the mixture into the bowl of the white chocolate. Discard the solids.
- Let the mixture sit for a minute or two. Add the vanilla bean paste.
- Slowly whisk the ganache from the center of the bowl outward until the cream and chocolate are combined.
- If there is any pieces of unmelted chocolate microwave in 10 second increments, gently whisking after each increment.
- Pour the smooth ganache into the tart shell. Pop any air bubbles that rise to the surface with a toothpick.
- Chill the tart in the fridge for 1 hour, or until totally set.
- Decorate the tart with blackberries, mint, edible flowers and gold sugar pearls.