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“This tart features a layer of uncooked blackberries sandwiched between pastry and a sour cream custard. Then the tart is sprinkled with brown sugar, broiled and then well chilled so that you bite through the crunchy caramel to the smooth custard and berries- wonderful!Originally from an August 1983 issue of Bon Apetit that featured Beautiful Berry Desserts.Best made with sweet, ripe blackberries!”
1hr 40mins

Ingredients Nutrition


  1. For Pastry.
  2. Combine flour, sugar, and salt in large bowl.
  3. Cut in butter until mixture resembles coarse meal.
  4. Add yolk and mix until dough just holds together.
  5. Flatten into a disc.
  6. Wrap in plastic and refrigerate 1 hour (or up to 3 days).
  7. Butter a 8 or 9 inch cake pan.
  8. Roll dough out on lightly floured surface into circle 1/8 inch thick.
  9. Fit into pan; trim and form edges.
  10. Prick shell and freeze until firm(or up to 1 month).
  11. Preheat oven to 400 degrees.
  12. Line shell with buttered parchment paper and fill with dried beans or pie weights.
  13. Bake 15 minutes;reduce oven temperature to 350 degrees and bake 10 minutes.
  14. Remove paper and weights and continue baking until brown, about 8 minutes.
  15. For Creme.
  16. Whisk yolks and sugar in bowl set over simmering water(water should not touch bottom of bowl).
  17. Add cream, sour cream and vanilla and continue cooking, whisking occasionally, until very thick, 30 to 35 minutes; do not boil or creme will curdle.
  18. Remove bowl from over water and whisk in butter. Cool 20 minutes.
  19. To Assemble.
  20. Preheat broiler.
  21. Spread melted chocolate over crust; cover with berries.
  22. Top with creme, smoothing surface with spatula.
  23. Sift brown sugar over entire top.
  24. Broil until sugar carmelizes, watching carefully to prevent burning.
  25. Let cool;refrigerate.
  26. Serve tart well chilled.

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