Savor the delightful combination of fresh blackberries, creamy hazelnut spread, and a smooth vanilla cream cheese filling in this elegant tart.
Ingredients
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into cubes
- 1 large egg yolk
- 1 teaspoon vanilla extract
For the Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup hazelnut spread (such as Nutella)
- 1 cup fresh blackberries
Instructions
- Make the Crust: In a food processor, combine flour, powdered sugar, and salt. Pulse to mix. Add cold butter cubes and pulse until crumbly. Mix in egg yolk and vanilla extract until dough forms. Shape into a disk, wrap in plastic, and chill for 30 minutes.
- Preheat Oven: Preheat oven to 375°F (190°C). Grease a 9-inch tart pan with a removable bottom.
- Roll Out Dough: Roll chilled dough into a circle larger than the tart pan. Transfer it to the pan, pressing it in. Trim excess and prick the bottom with a fork.
- Blind Bake: Line with parchment paper and fill with weights. Bake for 15 minutes, then remove the weights and bake for another 10-12 minutes until golden. Cool on a wire rack.
- Prepare Filling: In a bowl, beat cream cheese, granulated sugar, and vanilla until smooth. Spread hazelnut spread over the cooled crust, then top with the cream cheese mixture.
- Add Blackberries: Arrange fresh blackberries on top. Refrigerate for at least 1 hour before serving.
Serving Details
- Total Time: Approximately 2 hours
- Servings: 8 slices
Storage
Keep refrigerated for up to 3 days.
Conclusion
This Blackberry Vanilla Hazelnut Tart is a stunning dessert that combines rich flavors with a refreshing fruit topping. Perfect for any occasion! Enjoy!
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Blackberry Vanilla Hazelnut Tart
- Total Time: 57 minutes
Description
Savor the elegant blend of creamy hazelnut and tangy blackberries in this delightful tart, perfect for any occasion.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into cubes
- 1 large egg yolk
- 1 teaspoon vanilla extract
For the Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup hazelnut spread (such as Nutella)
- 1 cup fresh blackberries
Instructions
- In a food processor, combine flour, powdered sugar, and salt. Pulse to mix.
- Add cold butter and pulse until resembling coarse crumbs.
- Add egg yolk and vanilla; pulse until dough clumps together.
- Turn out onto a floured surface, shape into a disk, wrap in plastic, and chill for 30 minutes.
- Preheat oven to 375°F (190°C). Grease a 9-inch tart pan with a removable bottom.
- Roll out the chilled dough to fit the tart pan. Press into the bottom and sides, trimming excess.
- Prick the bottom with a fork, line with parchment, and fill with weights.
- Bake for 15 minutes, then remove weights and parchment, baking an additional 10-12 minutes until golden. Cool completely.
- Beat cream cheese, sugar, and vanilla until smooth.
- Spread hazelnut spread over the cooled tart shell.
- Spoon cream cheese mixture over the hazelnut layer and spread evenly.
- Top with fresh blackberries.
- Refrigerate for at least 1 hour before serving.
Notes
This tart is a perfect make-ahead dessert, allowing flavors to meld beautifully.
- Prep Time: 30 minutes
- Cook Time: 27 minutes