Blackberry Tart with White Chocolate Ganache

To make the blackberry tart with white chocolate ganache, start with the shortcrust pastry: in a bowl, mix the butter, sugar 1, lemon zest 2, and salt 3, then work with your hands until the sugar is absorbed.

At this point, add the egg 4 and mix again to combine. Add the all-purpose flour and almond flour 5 and continue to mix, then add the baking powder 6.

Mix in the bowl to incorporate the dry ingredients evenly 7, then transfer the mixture onto a sheet of plastic wrap and flatten it to form a dough 8. Wrap the dough in plastic wrap and let it rest in the refrigerator for about an hour 9.

After the resting time, lightly flour the pastry and roll it out to a thickness of 1/8 inch 10. Cut out a disc with a diameter of 9 1/2 inches 11 and strips with a width of 1 1/4 inches 12.

Use the disc and strips to line the base and sides of a mold of the same size (diameter 9 1/2 inches, height 1 1/4 inches), then trim off the excess pastry 13. Spread a layer of blackberry jam on the base, being careful not to dirty the edges 14. Bake in a preheated static oven at 350°F for about 20 minutes. When the pastry is golden, remove it from the oven and let it cool 15.

In the meantime, prepare the ganache: heat the cream and grated lemon zest in a saucepan 16. Meanwhile, finely chop the white chocolate 17. When the cream comes to a boil, remove the saucepan from the heat and add the finely chopped white chocolate 18.

Mix well with a whisk to melt it completely 19. Take the tart and pour the ganache over the layer of jam 20, then place it in the refrigerator for an hour or in the freezer for 15-20 minutes 21.

After the setting time, decorate the tart by arranging the fresh blackberries in concentric circles to cover the entire ganache 22, then sprinkle with powdered sugar 23. Your blackberry tart with white chocolate ganache is ready to be served 24!