For the sugar pastry 250g butter
140g icing sugar
45g ground almonds
For the crème pâtissière 250ml milk
75g caster sugar
1/2 vanilla pod
For the biscuit
125g caster sugar
For the syrup 50ml water
50g caster sugar
5ml lime juice
To finish 250g of fresh blackberries
Method For the sugar pastry, sieve flour into a bowl, add butter, salt, ground almonds and icing sugar. Whisk the ingredients together until you obtain a creamy consistency. Add eggs, then flour. Mix together until the dough has a rolling consistency. Rest in fridge for an hour (there should be enough for more than one tart).
Take out the dough. Lightly flour a rolling pin and pastry board. Roll the dough to desired thickness and shape. Line a flan ring or tart hoop with the dough and bake blind at 180°C for 10-12 minutes. Rest until cold.
For the crème pâtissière, boil the milk with the fresh vanilla pod. Mix together caster sugar, egg, then add flour. Extract vanilla pod from the milk, then pour the milk on the sugar, egg and flour mixture. Whisk consistently to avoid any lumps. Put the mix back on to stove and cook slowly until it thickens. Cool until ready to use.
For the biscuit, cream egg and sugar then add the flour. Spread mixture on a baking tray so it's about 5mm thick. Cook at 180°C for eight minutes. Let the biscuit rest until it's cold, then cut to the same shape as the tart.
For the syrup, bring water and sugar to the boil. Cool down to 30°C and add the lime juice and the kirsch. Mix well and cool.
To make the tart, fill tart base with a thick layer of the crème. Place biscuit on top and then soak the biscuit thoroughly with the flavoured syrup. Cover the biscuit with the rest of the crème. Top the tart with the fresh blackberries. Sprinkle with icing sugar.
Aubaine, boulangerie, pâtisserie and restaurant, London