Blackberry Vanilla Hazelnut Tart

Oh my goodness, let me tell you about the first time I made this Blackberry Vanilla Hazelnut Tart, it was love at first bite! Picture this: a buttery hazelnut crust that crumbles just right, filled with lush vanilla cream and tangy blackberry jam, all topped with the shiniest glaze you ever did see.

I created this for my sister’s anniversary dinner, and let me tell you, it stole the show! The magic is in how the flavors dance together – the vanilla smooths out the tart berries, while the hazelnut adds this toasty depth that makes you go “Mmm” with every forkful. It’s fancy enough for special occasions but honestly? I make it on random Tuesdays when I need a little joy. Trust me, once you try this combination, you’ll be hooked!

Table of Contents

Why You’ll Love This Blackberry Vanilla Hazelnut Tart

This tart is the kind of dessert that makes people go “Wow!” – and here’s why:

• Elegant Presentation: With its glossy glaze and fresh blackberries, it looks like it came straight from a fancy bakery.
• Perfect Flavor Balance: Creamy vanilla, nutty hazelnut, and tangy blackberries create a harmony that’s just divine.
• Impressive Yet Manageable: It’s a showstopper, but the steps are totally doable – even if you’re not a pro baker.
• Special Occasion-Worthy: Perfect for birthdays, anniversaries, or when you just want to treat yourself.

Seriously, this tart is a total crowd-pleaser – and you’ll feel like a baking rockstar when you serve it!

Ingredients for Blackberry Vanilla Hazelnut Tart

Here’s everything you’ll need to make this stunning dessert. Trust me, each ingredient plays a key role in creating that perfect balance of flavors and textures. Let’s break it down by component so you can stay organized and ready to bake!

For the Vanilla Domes:

• 1.5 g gelatin
• 60 g whole milk
• 90 g white chocolate
• 137 g cream
• 2 vanilla beans

For the Shortcrust Pastry:

• 130 g soft butter
• 260 g flour
• 90 g powdered sugar
• 30 g hazelnut powder
• 2 g salt
• 1 egg

For Brushing:

• 1 egg yolk
• 3 g liquid cream

For the Hazelnut Cream:

• 35 g soft butter
• 35 g powdered sugar
• 35 g hazelnut powder
• 35 g egg

For the Blackberry Jam:

• 300 g blackberries
• 40 g sugar
• 4 g NH pectin

For the Glaze:

• 35 g water
• 55 g powdered sugar
• 12 g glucose syrup
• 35 g cream
• 50 g white chocolate
• 3 g gelatin (200 Bloom)
• 25 g blackberry puree

Pro tip: Measure everything out before you start – it’ll make the process so much smoother. And don’t skimp on the vanilla beans or fresh blackberries – they’re the stars of the show!

Equipment You’ll Need

Alright, let’s gather our tools – nothing too fancy, but a few key pieces will make this tart shine:

• 9-inch tart pan (with removable bottom for easy slicing)
• Small dome molds (silicone works best for popping out those vanilla beauties)
• Mixing bowls (a few sizes – you’ll need ’em!)
• Saucepan (for that luscious blackberry jam)
• Rolling pin (or a wine bottle in a pinch – no judgment!)
• Pastry brush (for that golden egg wash)

That’s it! Nothing crazy – just the basics to make magic happen.

How to Make Blackberry Vanilla Hazelnut Tart

Alright, let’s get baking! This tart comes together in stages, but each step is totally manageable – I’ll walk you through it like we’re baking together in my kitchen. The key is taking your time and enjoying the process (and sneaking tastes along the way – chef’s privilege!).

Preparing the Shortcrust Pastry

First things first – that gorgeous hazelnut crust! In a large bowl, mix the soft butter, flour, powdered sugar, hazelnut powder, and salt until it looks like coarse sand. Then crack in that egg and mix until it comes together into a soft dough. Don’t overwork it – just until combined!

Now for my favorite part – roll it out between two sheets of parchment paper to about 1/4-inch thickness. Carefully transfer to your tart pan, pressing gently into the corners. Trim the excess (save those scraps for mini cookies!). Pop it in the fridge for 30 minutes – this prevents shrinking. Preheat your oven to 375°F (190°C) while you wait.

Time to bake! Line the chilled crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and brush with the egg yolk-cream mixture. Back in for 5 more minutes until golden brown. Let it cool completely – patience is key here!

Making the Hazelnut Cream Layer

While the crust cools, let’s make that dreamy hazelnut cream. Cream together the butter and powdered sugar until light and fluffy – about 2 minutes. Then mix in the hazelnut powder, followed by the egg. The texture should be smooth and spreadable.

Pour this heavenly mixture into your cooled crust, smoothing the top. Bake at 350°F (175°C) for 10-15 minutes until set but not browned. It’ll puff up slightly – so pretty! Let it cool completely before moving on.

Pro tip: This is when I usually “test” a little corner – you know, for quality control.

Cook the Blackberry Jam

Time for the tangy layer! In a saucepan, combine blackberries and sugar over medium heat. Mash them slightly as they soften. Once bubbling, whisk in the pectin and cook for about 5 minutes until thickened. You’ll know it’s ready when it coats the back of a spoon. Let it cool to room temperature – this prevents the hazelnut layer from melting when you spread it.

Quick tip: If you like seeds, leave them in. For a smoother jam, strain it while still warm. Both ways are delicious!

Assembling the Tart

Now for the fun part – putting it all together! Spread your cooled blackberry jam evenly over the hazelnut cream. Carefully place your frozen vanilla domes on top – I like to arrange them in a circle. Make sure they’re fully frozen so they hold their shape!

For the glaze, gently warm water, powdered sugar, glucose syrup, and cream until smooth. Off heat, whisk in white chocolate, gelatin, and blackberry puree. Let it cool slightly until it coats a spoon thickly but still pours. Working quickly, pour over the tart, letting it cascade down the sides. The magic moment – watching that glossy finish set!

Top with fresh blackberries and let it chill for at least an hour before serving. The anticipation is half the fun! When you slice it, you’ll see all those beautiful layers – worth every minute of effort.

Tips for the Perfect Blackberry Vanilla Hazelnut Tart

After making this tart more times than I can count (and licking the bowl every single time), here are my hard-earned secrets for absolute perfection:

• Chill before slicing: I know it’s tempting, but let the tart set in the fridge for at least an hour before cutting – you’ll get those crisp, clean slices that make everyone ooh and aah.
• Berry fresh: Splurge on plump, fresh blackberries – their bright tartness balances the sweet vanilla beautifully. For off-season, frozen work in the jam, but save fresh for topping.
• Hazelnut hack: Toast your hazelnut powder lightly in a dry pan for 2 minutes – it brings out incredible depth of flavor in both the crust and cream.
• Glazing grace: When pouring the glaze, do it from about 6 inches above the tart – this gives you that flawless, professional-looking finish.
• Vanilla victory: Scrape those vanilla beans slowly to get every last speck of flavor – I run my knife under hot water first to make the pods easier to open.

Remember – even if it’s not picture-perfect, it’ll still taste amazing. My first attempt looked like a berry explosion, but disappeared faster than you can say “seconds please!”

Serving and Storing Your Blackberry Vanilla Hazelnut Tart

Oh, the grand finale! When it’s time to serve, I love sprinkling chopped toasted hazelnuts around the edges for extra crunch and that gorgeous contrast against the glossy glaze. A dusting of powdered sugar never hurts either – it’s like edible snow! This tart keeps beautifully in the fridge for up to 2 days (if it lasts that long). Just cover it loosely with plastic wrap – you want to protect it but not smother that beautiful glaze.

Pro tip: Bring slices to room temperature for about 15 minutes before serving to let all those flavors really sing!

Nutritional Information

Here’s the nutritional breakdown per slice (remember, values are estimates and vary based on specific ingredients):

• Calories: 450 kcal
• Fat: 28 g
• Saturated Fat: 15 g
• Sugar: 25 g
• Carbohydrates: 45 g
• Protein: 6 g

It’s a treat, so enjoy it mindfully – but trust me, every bite is worth it!

Blackberry Vanilla Hazelnut Tart FAQs

I get asked about this tart all the time – here are the most common questions with my tried-and-true answers:

Can I use frozen blackberries?

Absolutely! Frozen work great for the jam – just thaw and drain excess liquid first. But for topping, fresh berries give that gorgeous pop of color and texture. In a pinch? Frozen will do, but pat them dry thoroughly to prevent weeping on your beautiful glaze.

How do I prevent a soggy crust?

Three secrets: 1) Blind bake that crust until golden (no skipping the pie weights!), 2) Let the jam cool completely before adding, and 3) Assemble right before serving if possible. That hazelnut crust stays crisp for days if you follow these steps!

My glaze isn’t setting – help!

Been there! The gelatin must bloom properly – soak it in cold water first. Also, let the glaze cool until it’s the consistency of honey before pouring. Too hot and it’ll slide right off; too cold and it’ll clump. Sweet spot? When it coats the back of a spoon thickly but still drops slowly.

Can I make this ahead?

You bet! The components keep beautifully: crust (2 days), hazelnut cream (1 day), jam (1 week), and vanilla domes (1 month frozen). Assemble with glaze the day of serving for maximum wow factor. Leftovers? Ha – good luck having any!

Time to try! Blackberry Vanilla Hazelnut Tart

Made this tart? I’d love to hear how it turned out! Snap a pic and tag me – seeing your creations makes my day. Happy baking!

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