Blackberry Tart with White Chocolate Ganache

To make the blackberry tart with white chocolate ganache, begin with the shortcrust pastry: in a bowl, blend the butter, sugar 1 lemon passion 2 and salt 3 then deal with your hands up until the sugar is soaked up.

At this moment, include the egg 4 and blend once again to integrate. Include the all-purpose flour and almond flour 5 and continue to blend, then include the baking powder 6

Mix in the bowl to integrate the dry active ingredients equally 7 then move the mix onto a sheet of cling wrap and flatten it to form a dough 8 Wrap the dough in cling wrap and let it rest in the fridge for about an hour 9

After the resting time, gently flour the pastry and roll it out to a density of 1/8 inch 10 Eliminate a disc with a size of 9 1/2 inches 11 and strips with a width of 1 1/4 inches 12

Utilize the disc and strips to line the base and sides of a mold of the very same size (size 9 1/2 inches, height 1 1/4 inches), then cut off the excess pastry 13 Spread out a layer of blackberry jam on the base, bewaring not to filthy the edges 14 Bake in a preheated fixed oven at 350 ° F for about 20 minutes. When the pastry is golden, eliminate it from the oven and let it cool 15

In the meantime, prepare the ganache: heat the cream and grated lemon passion in a pan 16 On the other hand, carefully slice the white chocolate 17 When the cream pertains to a boil, get rid of the pan from the heat and include the carefully sliced white chocolate 18

Mix well with a whisk to melt it totally 19 Take the tart and put the ganache over the layer of jam 20 then put it in the fridge for an hour or in the freezer for 15-20 minutes 21

After the setting time, embellish the tart by setting up the fresh blackberries in concentric circles to cover the whole ganache 22 then spray with powdered sugar 23 Your blackberry tart with white chocolate ganache is prepared to be served 24!