Blackberry Tart with Meringue

Blackberry and Meringue Tart - A Refined Sweet Delicacy

Preparation time: 20 minutes
Baking time: 10 minutes
Total time: 30 minutes
Number of servings: 8

Between each bite of this blackberry and meringue tart lies a story of flavor. A simple and quick recipe that combines the tart taste of blackberries with the sweetness of meringue, this tart is sure to become a favorite among your desserts. Whether served at a festive meal or simply to indulge yourself on an ordinary evening, each slice will bring a smile to the faces of your loved ones.

Necessary ingredients:

For the biscuit base:
- 250 g wholemeal biscuits
- 150 g butter (soft, at room temperature)
- 3 tablespoons honey

For the filling:
- 150 g fresh blackberries
- 175 g powdered sugar
- 3 eggs
- 25 g flour

For the meringue:
- Remaining powdered sugar (about 75 g)
- 3 egg whites

Preparation steps:

1. Preparing the biscuit base:
Start by placing the wholemeal biscuits in a sturdy plastic bag and, using a rolling pin, crush them. This step is not only efficient but also fun! Here you can express your creativity, ensuring the biscuits are turned into a fine powder. Once you have achieved a homogeneous texture, transfer the crushed biscuits to a large bowl.

2. Mixing biscuits with butter and honey:
Add the soft butter and honey to the bowl with biscuits. Use a spatula or wooden spoon to combine the ingredients. The mixture should be moist and moldable. Then, press it evenly into the bottom of a tart pan, forming a crust. This will be the perfect base for the filling. Place the pan in the fridge for about 10-15 minutes to set.

3. Preparing the blackberry filling:
Carefully wash the blackberries under a stream of cold water and place them in a saucepan with a little water. Simmer them over low heat, stirring gently, until softened, then strain them through a fine sieve to obtain a puree. This puree will add a note of freshness and acidity, perfect for balancing the sweetness of the meringue.

4. Egg yolk cream:
In another bowl, beat the egg yolks with 75 g of powdered sugar until creamy and fluffy. Now it's time to add the flour and blackberry puree. Continue to mix until well combined. Transfer the mixture to a saucepan over low heat and, stirring continuously, cook until thickened (without letting it boil). This step is essential to achieve a smooth cream without lumps.

5. Assembling the tart:
Remove the biscuit base from the fridge and generously spread the prepared cream over it. This will provide a delicious contrast between the crispy crust and the velvety filling.

6. Preparing the meringue:
In a clean bowl, whisk the egg whites until foamy. Gradually add the remaining powdered sugar and continue to mix until you achieve a firm and glossy meringue. This will add an airy texture and a perfect contrast to the blackberry cream.

7. Baking the tart:
Preheat the oven to 200 degrees Celsius. Spread the meringue evenly over the blackberry cream, ensuring it reaches the edges. Bake the tart in the oven for about 10 minutes, or until the meringue turns lightly golden and crispy. You will be impressed by the aroma that will fill your home!

8. Cooling and serving:
Once baked, let the tart cool at room temperature, then place it in the fridge for at least an hour before serving. This step is important to allow the meringue to stabilize and not to collapse.

Serving suggestions:
The blackberry and meringue tart is delicious on its own, but you can decorate it with a few fresh blackberries or a berry sauce for an elegant touch. A scoop of vanilla ice cream alongside would make a wonderful contrast with the acidity of the blackberries.

Nutritional benefits:
This tart is not only a delicious dessert but also a source of antioxidants due to the blackberries. Wholemeal biscuits provide fiber, and honey adds a touch of natural sweetness. It is a dessert that, when consumed in moderation, can be part of a healthy diet.

Frequently asked questions:
1. Can I use other fruits instead of blackberries?
Yes, this recipe can be easily adapted. You can use raspberries, blueberries, or even strawberries for an equally delicious variation.

2. How can I prevent the meringue from collapsing?
Make sure the bowl in which you whisk the egg whites is completely clean and dry. Also, avoid adding the sugar too quickly; do it gradually to allow the air to incorporate effectively.

3. Can I prepare it in advance?
Yes, the tart can be made a day ahead. Just make sure to keep it covered in the fridge to prevent the meringue from drying out.

Possible variations:
For a chocolate note, you can add a few pieces of dark chocolate to the blackberry cream. You can also experiment with different types of biscuits, such as cocoa or nut biscuits, to vary the flavor of the base.

This blackberry and meringue tart is more than just a dessert; it is a cooking experience that delights the senses. Each step will bring you closer to a perfect result, and savoring the finished product will make all the efforts worthwhile. So, embrace the magic of cooking and let your creativity shine!