Blackberry tart

I made this tart in early spring, when it was still cold outside. I had some blackberries in my freezer, from my boyfriend's mom garden. I thought about the simplest tart with these fruits. Everything to remind myself sunny and warm summer.  

Polish version

Shortbread (everlasting and many times tested recipe):

Note: this amount of shortbread is enough for 26cm tart mound and for the crumble. This recipe doesn't need a crumble so I used only 2/3 of given ingredients). 

• 220g wheat flour
• 220g potato flour
• 150g powdered sugar
• 3 egg yolks
• 300g butter
• 2 tablespoons vanilla extract

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• handful of dried beans (glass balls), only for baking time

Sieve the flours to the bowl, add soft butter cut into cubes. Add yolks and vanilla flavor. Chop it all with wooden spoon. Put the dough on the table. Knead the cake quickly, to bind all ingredients. Put it into plastic foil and cool down in the fridge for at least 30 minutes (1 hour would be perfect).   

Take out the cooled shortbread from the fridge, line it manually to the mould. You can use also a rolling pin but remember that  fresh shortbread is sticky, so sprinkle the table with some flour first.  Puncture the cake with fork to prevent from bubbling during baking.  Bake the cake for 20 minutes in 392 F (200 C deg.) For first 10 minutes cover the cake with silver foil and weigh it down with dried beans or glass balls. After that take off the foil and bake another 10 minutes to obtain golden color of th shortbread.

Cream:

• 150g cream 30%
• 150g mascarpone cheese
• 2 heaped tablespoon powdered sugar 
• 1 tablespoon vanilla extract 
• 0,5 teaspoon saffron (optional)

Beat the cream with sugar, add mascarpone and vanilla extract. Mix it all together. Add saffron, if you have, it's not necessary. It gives to cream a delicate flavor.  Cover the cooled tart with the cream. 

Additionally:

• 200g frozen/fresh blackberries
• 50g white chocolate for icing
• 1 tablespoon butter

Put the fruits on the cream. Melt down the cubes of chocolate with butter. Mix it and pour on the blackberries. Cool down the cake before serving (1 hour in the fridge will be enough)

Enjoy!