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Blackberry Vanilla Hazelnut Tart

Indulge in the heavenly combination of juicy blackberries, rich vanilla, and nutty hazelnut with this delightful Blackberry Vanilla Hazelnut Tart recipe.

Perfect for a cozy gathering or a sweet family dessert, this tart offers a symphony of flavors and textures that will leave your taste buds craving for more.

Conclusion: Indulge your senses with the luxurious flavors of this Blackberry Vanilla Hazelnut Tart. From the delicate vanilla dome to the rich hazelnut cream and tangy blackberry confit, every bite is a decadent experience that will leave you craving more. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is sure to impress with its stunning presentation and irresistible taste.

Frequency Question

Can I Make Variations?

Feel free to experiment with different fruits such as raspberries or strawberries for a unique twist on this tart. You can also try adding a layer of dark chocolate ganache between the hazelnut cream and blackberry confit for an extra indulgent treat.

Why Should I Try This Recipe?

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This Blackberry Vanilla Hazelnut Tart is not only visually stunning but also a true delight for the taste buds. Each layer offers a distinct flavor and texture that complement each other perfectly, creating a harmonious dessert experience that is sure to impress your guests.

Is This Recipe Suitable for Special Occasions?

Absolutely! Whether you’re celebrating a special occasion or simply craving something sweet, this tart is the perfect choice. Its elegant presentation and exquisite flavors make it ideal for birthdays, dinner parties, or even just a cozy night in with loved ones.

How Far in Advance Can I Prepare This Tart?

You can prepare the various components of this tart in advance and assemble it just before serving. The vanilla dome, hazelnut cream, and blackberry confit can all be made a day ahead and stored in the refrigerator until you’re ready to assemble the tart.


For the Vanilla Dome:

1.5 g gelatin
60 g whole milk
90 g white chocolate
137 g whole whipping cream
2 vanilla pods

For the Shortcrust Pastry:

130 g soft butter
260 g flour
90 g icing sugar
30 g hazelnut powder
2 g salt
1 egg


1 egg yolk
3 g liquid cream

For the Hazelnut Cream:

35 g soft butter
35 g icing sugar
35 g hazelnut powder
35 g egg

For the Blackberry Confit:

300 g blackberries
40 g sugar
4 g NH pectin

For the Frosting:

35 g water
55 g powdered sugar
12 g glucose syrup
35 g liquid cream
50 g white chocolate
3 g gelatin (200 blooms)
25 g blackberry puree

Directions and Preparation Method:

D-1: The Vanilla Dome:

Whip the whipping cream until soft peaks form, then set aside in the fridge.
Hydrate the gelatin in cold water for about 5 minutes.
Melt the white chocolate in a heatproof bowl over simmering water.
Heat the milk in a saucepan until it reaches a simmer.
Mix the milk and gelatin until the gelatin dissolves completely, then pour over the melted chocolate.
Scrape the seeds from the vanilla pods and add them to the chocolate mixture, stirring well.
Gently fold in the whipped cream until fully incorporated.
Pour the mixture into a dome mold and freeze overnight.


For the Shortcrust Pastry:

In a large mixing bowl, combine the soft butter, flour, icing sugar, hazelnut powder, and salt. Mix until crumbled.
Add the egg and continue mixing until a dough forms. Chill the dough in the refrigerator for 30 minutes.
Roll out the dough on a lightly floured surface and line a tart shell with it. Chill the tart shell for an additional 45 minutes.
Preheat the oven to 160°C (320°F). Blind bake the tart shell for 15 minutes, then brush with egg wash.

Hazelnut Cream:

In a mixing bowl, cream together the soft butter and icing sugar until light and fluffy.
Gradually add the hazelnut powder and egg, mixing until smooth.
Pour the hazelnut cream into the pre-baked tart shell and bake at 160°C (320°F) for 10-15 minutes, or until set.

Blackberry Confit:

Heat the blackberries in a saucepan over medium heat until they release their juices.
Add the sugar and NH pectin to the blackberries, stirring constantly.
Continue to cook the mixture until it thickens into a jam-like consistency.
Remove from heat and allow the blackberry confit to cool slightly before pouring it over the baked tart base. Chill the tart overnight.


Soak the gelatin in cold water for about 5 minutes.
In a heatproof bowl, combine the white chocolate and cream.
In a saucepan, heat the water, glucose syrup, and powdered sugar until it reaches 103°C (217°F).
Pour the hot syrup over the gelatin and chocolate mixture, stirring until smooth.
Add the blackberry puree and blend the frosting until it reaches 35-38°C (95-100°F).
Carefully pour the frosting over the frozen vanilla dome, allowing it to set slightly.
Place the frosted dome on top of the chilled tart and decorate with fresh blackberries.
Chill the tart for 2-3 hours before serving to allow the frosting to set completely.

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