Tart dough ingredients:
- 2 ¾ cups all-purpose flour
1 cup sugar
2 eggs
- ¾ cup butter
- 1 pinch salt
¾ tbsp. vanilla bean paste
Cream the butter and sugar until smooth and fluffy. Add eggs and vanilla bean paste, and cream until fluffy. Add in flour and salt. Do not overmix. Place in refrigerator and allow to set. Roll out thinly and place in a 9-inch square baking pan. Bake at 300 degrees for 12 minutes or until golden brown. Let tart cool before adding filling.
Pie Filling Ingredients:
- 2 cups sugar
- 3 tbsp. cornmeal
- ½ tbsp. all-purpose flour
- 1 pinch salt 6 tbsp. butter, melted
- 6 tbsp. milk
- 1 ¾ tbsp. white vinegar
- 2 tbsp. vanilla bean paste
- 3 eggs, lightly beaten
Combine the sugar, cornmeal, flour and salt. Mix milk and vinegar together. Add melted butter and vanilla bean paste to milk mixture. Add in eggs. Do not overmix. Pour into tart shell and bake at 300 degrees for 35 minutes.
Blackberry Puree Ingredients:
- 1 cup puree
- 1 tsp. vanilla bean paste
Boil puree and vanilla bean paste until it starts to thicken. Strain and let cool.
Mascarpone Whipped Cream Ingredients:
- ½ cup cream
- 2 tbsp. powdered sugar
- 1 tsp. vanilla bean paste
- ½ cup mascarpone
Cream mascarpone until it softens. Add sugar, vanilla bean paste and cream. Mix until light and fluffy.
Vanilla Crumb Streusel Ingredients:
- 6 tbsp. butter, soft
- ½ cup sugar
- 1 cup all-purpose flour
- 1/3 cup cocoa nibs
- 1 pinch salt
- 1 tsp. vanilla bean paste
Method:
Paddle all ingredients until crumbly. Bake at 350 degrees for 10 minutes or until golden.
This recipe is from the Summer 2021 issue. Read the magazine here.
