There are many dishes you can make when blackberries are in season. This blackberry tart has to be one of the most delicious! Sweet, juicy blackberries pair up with rich dark chocolate for a wonderfully flavored tart.
Have you made a fruit tart before? If you usually buy them instead, you will be happy to know they’re a breeze to make. You can use ready-rolled pastry to make the crust and the filling is also easy to make.
While the pastry is baking in the oven, you will be able to smell how wonderful it is, and you can use this time to prepare the creamy filling. This is a very pretty dessert and it will have an appetizing purple color.
So, if you’re looking for something extra-special which can be made quickly and easily, then look no further. This blackberry tart is well worth making and the flavor is amazing.
There are only eight ingredients needed to make this yummy dessert, all of which are easy to find and work with. These are the main ingredients that go into blackberry tart:
- Blackberries: Fresh, juicy blackberries are the main flavor in this tart.
- Ready-rolled pastry: A time-saving alternative to making your own crust.
- Quark: This tangy cheese product ensures the tart filling is creamy.
- Cinnamon: Adds a warm, earthy taste.
- Honey: Gives extra sweetness.
- Dark chocolate: Complements the blackberry flavor and adds richness.
Now you know which ingredients go into this blackberry tart, you will be wondering just how easy it is to make! After preheating the oven, you can melt the butter and honey together. Brush the sheets of pastry with this honey butter and arrange them in a pie dish for the crust.
While the crust is baking to golden brown in the oven, you can work on the tart filling. Whisk the quark until it resembles soft peaks then mix in the cinnamon and sugar. Mash half the blackberries and mix these in too. The filling will now be a pretty purple color.
Spread this mixture over the crust once it’s cooled down, and then garnish the tart with the rest of the blackberries. The final step is to drizzle dark chocolate over the top. And voila! It’s ready!
They are similar nutrition-wise, as well as with antioxidants and vitamins. However, blackberries have fewer carbs and sugars and more Vitamin C. So even though a blackberry tart might not be the healthiest dish in the world, you are getting important nutrients with every bite!
This can happen whether you're making a pie, cheesecake, or this blackberry tart. The reason for this kind of separation is that all baked goods shrink after baking due to moisture that evaporates. The tart crust and filling shrink in different directions. Even if it separates noticeable, it really doesn't make much of a difference to the finished tart and nobody will even notice.
It's important to keep pastry chilled before using it. Chilling the tart crust helps it relax which can limit or prevent shrinkage during and after baking. Chilled dough is also easier to roll out and shape.
A tart is basically a shallow type of pie with low sides. A torte is taller and more cake-like. Tortes are denser than cakes, since they use breadcrumbs or ground nuts in place of flour, and offer deep, rich flavors. Tarts are pastry-based and often filled with fruit. They make a great warm-weather dessert (especially this blackberry tart), but they are tasty served anytime. Don't ask me to choose between a torte, a tart, and a cake though; that would be impossible because they're all so good!
Although many tarts and pies freeze well, this isn’t one of them. The pastry will go soggy and the quark filling won’t have the same rich texture after thawing.
Fresh blackberries and quark are ingredients that don’t keep fresh for a long time, so we advise making this shortly before serving it, for the freshest result.
You can prepare it several hours in advance, but it will be a bit soggy the next day.
If you can’t get fresh blackberries, you could use frozen ones. Half of them are mashed into the quark mixture while the remainder is used for topping. Thawed blackberries would work but not look so perfect as a garnish. Another option here would be using fresh raspberries as a garnish instead, in which case you might like to use some melted white chocolate on top (since that’s always good with raspberries!)
Quark is technically a soft cheese but flavor-wise it’s more like a smooth yogurt. It’s also similar to yogurt in texture. Mascarpone, a soft cheese, would give a similar result, or you could use Greek yogurt. In fact, a combination of mascarpone and Greek yogurt would be the closest in terms of flavor and texture.
As it stands, it isn’t vegan since we use butter, quark, and dark chocolate. However, you can make some easy substitutions if you want to make it vegan. Swap the butter for vegan butter or coconut butter. You can use Alpro vegan quark or a thick, unflavored vegan yogurt for the filling. As for the dark chocolate, brands with a high cacao percentage are already vegan-friendly. Just check the packaging to make sure it’s dairy-free.
A slice of tart goes with everything! This is already rich and creamy so you don’t need whipped cream on the side. Try it with a cup of coffee or some iced tea or lemonade, as a snack. It is also great served for dessert, and it is a nice make-ahead dessert if you have guests for dinner since you can make it up to six hours ahead.
- Half the blackberries are combined with the quark while the rest are used as a garnish. For this reason, hand-pick the best-looking ones for the garnish and mash the rest.
- The sooner you serve this, the better and fresher it will taste. You can make it up to 5 or 6 hours ahead without a problem.
- Some fresh mint leaves sprinkled on top make a great garnish.
- Leftover quark can be combined with cereal for breakfast or you can use it as a ravioli or crepe filling.
Blackberry tart always makes a wonderful dessert. It’s nice and easy to make and a great way to showcase fresh, juicy blackberries.
Let us know what you think! Give this recipe a rating in the comments section below.
How to Make
- 1 tablespoon unsalted butter
- 1 tablespoon honey
- 4 sheets ready rolled pastry
- 7 ounces quark
- 1 ½ tablespoons confectioners’ sugar
- 1 teaspoon ground cinnamon
- 8 ounces fresh blackberries
- 1 ounce dark chocolate, melted
- Preheat the oven to 350°F. Add butter and honey to a small sauce pan, melt over low heat. Brush the pastry sheets with butter mixture.
- Bake the pastry for 20 minutes, let cool.
- Whip quark to soft peaks, add cinnamon and sugar. Mix well. Mash half of blackberries and add to the quark mixture. Spread the mixture on top of the cooked pastry. Add the rest of blackberries on top.
- Drizzle the tart with chocolate and serve.
- Quark is naturally fat-free and therefore better than cream cheese, mascarpone, or ricotta cheese. Along with tarts, it can be used in cheesecakes, dips, bread baking, and mousse.
- This recipe or any fruit tarts are best served fresh and consumed within 6 hours of preparation.
- Do not store this dessert for long. The flaky pastry tends to get soggy overnight and ruins the overall taste.
- Toasted almonds make a crunchy French-style garnish.