Blackberry tart

STEP BY STEP

Let's make something delicious.

1. 01

   For the shortcrust pastry, beat the butter, sugar and egg until light and fluffy. Add the flour and hazelnuts and knead by hand into a smooth dough. Shape into a ball, wrap in cling film and chill for 1 hour.

2. 02

   Preheat the oven to 160 °C. Grease a tart tin (22 cm). Roll out the pastry on a floured work surface and use it to line the tin. Prick the base several times with a fork and blind-bake for about 20 minutes. Leave to cool.

3. 03

   Melt the white chocolate couverture, mix with the cream cheese and spread over the pastry base. Chill for 30 minutes.

4. 04

   Meanwhile, put the blackberries and sugar in a saucepan, crush the berries and bring briefly to the boil. Press the mixture through a sieve, collecting the purée in a bowl. Stir in the instant gelatine and spread the berry mixture over the tart. Chill for 2 hours. Decorate with blackberries before serving.