Blackberry Buttermilk Tarte

While the summer weather here in Germany is quite volatile this year, we had a lot of pretty hot days already.  For these days, a cake from the refrigerator rather than from the oven seems appropriate.

This blackberry buttermilk tarte is spot-on for such an occasion. It is not only served refrigerator cold, but also has a refreshing tartness due to the buttermilk.

This recipe is adapted from a recipe for a buttermilk tarte with blueberries I found in “Raffinierte Tartes” (the German title meaning “elaborate tartes”) written by Alfons Schuhbeck and Annik Wecker.

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Blackberry Buttermilk Tarte (adapted from Schuhbeck/Wecker “Raffinierte Tartes”)

Ingredients (for a 9 inch / 24 cm form):

For the shortcrust pastry dough:

1 1/4 cups / 7 oz / 200 g all purpose flour

1/2 cup / 3 oz / 85 g fine sugar

3 tablespoons cocoa powder

a pinch of salt

1 stick / 125 g / 4.5 oz unsalted butter, fridge cold, cut into small cubes

1 egg, cold and beaten

dried beans for blind-baking

For the filling:

1 pound / 500 g blackberries

2 1/4 cup / 1 pint / 17.5 fl oz / 500 ml buttermilk

2/3 cup /3.5 oz / 100 g fine (caster) sugar

3 tablespoons lemon juice

1/2 teaspoon ground vanilla or vanilla essence

1 tablespoon honey

1 1/2 tablespoons / 12 g ground gelatine or 8 sheets gelatine

 

Preparation:

1.

Combine the dough ingredients either in a kitchen machine or by hand. If using a kitchen machine, pulse the flour, cocoa, sugar and salt until well mixed and then add the butter cubes until the ingredients are combined into coarse crumbs; add as much egg as it takes to just hold the dough together. If doing it by hand, mix the flour, sugar, salt and cocoa in a bowl and rub the butter cubes into the mixture until all butter is immersed and coarse crumbs form; also add as much egg as it takes to just hold the dough together.

2.

Quickly form the dough into a ball and flatten it into a disc, wrap it in cling film or aluminium foil and refrigerate until dough is firm, at least 30 minutes.

3.

Preheat oven to 360° F / 180° C (conventional oven).

4.

Roll out dough on a lightly floured surface or between two sheets of clingfilm or baking parchment. Always only roll away from and towards you, then turn dough by 90° and repeat. Repeat until it reaches a dimension that covers the bottom of the springform pan plus minimum 1.5 inches / 4 cm on the edges of the form. Remove all excess flour from the dough with a brush. Carefully lift the dough and place it into the springform pan, press dough against the bottom and edges. Cut rough edges with a pizza slider or a pastry cutter.

Pierce the dough with a fork all over to allow steam to escape whiling baking.

5.

Let the dough chill in the fridge for another 10 minutes. Then, closely cover the dough with baking parchment, fill in dried beans up to the edge of the dough and blind-bake it at 360°F / 180°C (conventional oven) for 20 minutes. Let  cool completely.

6.

If using sheet gelatine, let the sheets soak in a bowl of cold water.

Meanwhile, mix together the buttermilk, sugar and vanilla.

Heat the lemon juice and the honey in a small casserole. Once it is hot (but not boiling), take away from the heat, add the wrung-out gelatine sheets or ground gelatine and whisk until the gelatine is completely dissolved.  Add some tablespoons of the buttermilk mixture into the gelatine and mix thoroughly. Add some more tablespoons of the buttermilk mixture, whisk and then add the gelatine mixture back into the remaining buttermilk mixture, thereby constantly whisking. Refrigerate. Frequently check whether the buttermilk mixture starts to gell at the bowl’s edge.

7.

Once the buttermilk mixture starts to gell around the edge of the bowl, take it out of the refrigerator. Whip the cream until stiff peaks form. Carefully fold the cream under the buttermilk mixture.

8.

Put the blackberries into the shortcrust pastry shell. Pour the buttermilk mixture on top. Refrigerate for at least 3 hours until completely set.

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