Puff mini tart with blackberries and baked protein cream topping
2 servings
240 minutes
Layered mini tart with blackberry and baked meringue is a refined treat born in the heart of French cuisine. This combination of crispy pastry, rich blackberry filling, and airy meringue topped to a golden hue creates a delightful experience. The blackberry adds a light tartness softened by sugar, while the meringue contributes tenderness and exquisite sweetness. The tart becomes a true centerpiece on the table, perfect as a conclusion to a romantic dinner or festive gathering. Inspired by classic French desserts, it evokes the cafés of Paris where each bite is a small gastronomic story full of flavor and charm. Serve with a cup of freshly brewed coffee and enjoy the harmony of textures and flavor nuances.
1
Preheat the oven to 200 degrees. Thaw a sheet of puff pastry, cut it in half, and put one half back in the freezer. Roll out the remaining half into a 15x15 cm sheet, dusting both sides with flour. Grease a baking dish with a small amount of warm butter and dust the bottom and sides with flour. Place the rolled-out pastry in the dish, trimming any excess. Pinch the edges of the pastry together to prevent it from rising too much during baking. Line the bottom with foil or parchment paper, add heavy beans or grains on top, and bake in the oven for 10 minutes. After that, remove the crust from the oven, take out the foil with the beans, holding the edges. Poke the crust all over with a fork to release air and bake for another 5 minutes. If the pastry starts to rise in some places, quickly poke them with a fork, close the oven door, and continue baking, but be cautious with puff pastry. Remove the crust and let it cool.
- Puff pastry: 0.5 piece
- Sugar: 2 tablespoons
- Salt: pinch
2
Thaw the blackberries and drain the water. Mix the berries with 2 tablespoons of sugar and 1 teaspoon of starch. Mix well and let sit for 10-15 minutes.
- Frozen Blackberries: 150 g
- Sugar: 2 tablespoons
- Cornstarch: 1 teaspoon
3
Place the blackberry filling inside the crust, cover with foil, secure the edges of the foil to the sides of the pan, make several longitudinal cuts in the foil, and bake in the oven for 30 minutes at 180 degrees. Remove the pie without removing the foil and let it cool completely.
- Frozen Blackberries: 150 g
4
Beat the room temperature egg whites with a pinch of salt, gradually adding fine sugar. Whip until a thick white foam forms. Remove the foil from the pie, place the meringue over the berries, and carefully draw any intricate pattern with a spoon, such as a rosebud, then bake for 10 minutes at 160 degrees. The meringue should be slightly browned and firm to the touch. Remove from the oven, quickly slice, and serve with fresh berries.
- Egg white: 1 piece
- Salt: pinch
- Fine white sugar: 0.3 glass