Right, I realise there are parts of this recipe (the raspberries) which are not very seasonal. But I really needed something that looked like blood, so please don’t hate. Also, the blackberries used here were freshly picked this morning, so if you’re lucky, you’ll still be able to grab a couple of those from the fields. This is a really simple tart, which is really easy to decorate for Halloween, although I used only white chocolate for the spiderweb decoration. I found it very runny so I’d recommend making a quick ganache, or if it’s not for Halloween, pilling it with meringue. It’s also essential to use a loose bottomed tin for this, as it has a soft centre, and you’ll risk cracking the filling when removing it from any other tin.
So, you will need:
For the pastry:
150g plain flour
25g caster sugar
1 large egg yolk
For the filling:
400g fresh or frozen raspberries
400g fresh or frozen blackberries
5 tbsp cornflour
100g caster sugar
2tbsp lemon juice
5 large egg yolks
Whisk together the flour and sugar and then gently rub in the butter. Add the yolk and 1 tbsp of water and kneed together to form a ball. Wrap in cling film and refrigerate the dough for 15 minutes.
Preheat the oven to 170 degrees (mine is a fan oven, add 10 degrees if yours isn’t). Place the dough in between two sheets of cling film and roll out the dough to fit your tart tin. Line with baking paper and fill with baking beans. Blind bake for 15 minutes, then remove from the oven, remove the beans and paper and continue to bake for 10 minutes, or until the pastry is golden. Remove from the oven to cool. Reduce the oven head to 160 degrees.
Next, make the filling. If you’re using frozen berries, place them in a colander and run under hot water for a minute or so to soften them slightly. Place them in a food processor or use a stick blender to pureé the berries. You might need to do this in two batches. Pass the pureé through a sieve to remove the seeds.
In a separate bowl, mix the cornflour and sugar together. Stir in the lemon juice and water to form a paste. Add the purreé to a saucepan and stir in the paste. Place over a medium heat and cook for one minute, until boiling. Remove from heat and beat in the butter until silky. Leave for 10 minutes to cool, then add the yolks. Pour into the pastry case and put in the fridge to cool for at least one hour or longer if possible. When you’re ready to decorate, the filling should be completely firm and not wobble when moved.
Break the chocolate into a microwave proof bowl and in 30 second blasts, melt the chocolate, stirring in between each time. Once the chocolate has cooled a little, place into a piping bag, fitted with a circular nozzle. Starting in the centre, make a large swirl in the centre of the tart. Then create a spiderweb effect by halving, then quartering etc over the swirl.
P.S. I’m sick with tonsillitis at the moment and after my friend forwarded me this article it convinced me to bake to make myself feel better! It’s totally worth a read if you love baking too. Thanks Raquel! x