Blackberry Gateau Basque
Chef Jeremy
Rated 5.0 stars by 1 users
Category
Desserts
Cuisine
French
Servings
6-8
Prep Time
60 minutes
Cook Time
30 minutes
Hey dessert lovers, Chef Jeremy here! Treat yourself to a slice of indulgence with Blackberry Gateau Basque. We'll bake a buttery, almond-scented cake filled with luscious blackberry compote, creating a vibrant contrast of sweet and tart flavors. Dust with powdered sugar and serve with a dollop of whipped cream for a dessert that's as elegant as it is delicious—a perfect ending to any meal!✨🍰💙
Ingredients
- 340 grams (2 pints) blackberries
- 18 grams (2 tablespoons) cornstarch
- 100 grams (½ cup) sugar
- ½ vanilla bean
- 470 grams (1 pint) half and half
- 120 grams (6 whole) egg yolks
- 18 grams (2 tablespoons) cornstarch
- 100 grams (½ cup) sugar
- 226 grams (1 cup) unsalted butter
- 180 grams (¾ cup + 1 tablespoon) brown sugar
- ½ vanilla bean
- 280 grams (~3 cups) almond meal
- 3 eggs + 1 for an egg wash
- 285 grams (~2 cups) cake flour
- 4 grams (1 teaspoon) baking powder
- 4 grams (1 teaspoon) kosher
For the Blackberry Jam
For the Pastry Cream
For the Dough
Directions
Make the Blackberry Jam
In a medium saucepan, combine the blackberries, 2 tablespoons cornstarch, and ½ cup of the sugar. Stir well and allow to sit for a minute to allow the juices to start escaping.
- Place over medium high heat and let the berries cook until they have broken down and thickened into a jammy consistency.
- Transfer to a plastic wrap lined sheet tray. Place in the fridge to chill.
Make the Pastry Cream
Split and scrape the vanilla bean pod. In a medium saucepan, combine the half and half, the vanilla bean pod and half of the seeds. (save the other half of the seeds for the dough) Bring to a simmer over medium high heat.
- In a medium bowl, combine ½ cup sugar and 2 tablespoons cornstarch. Add in the egg yolks and whisk until well combined.
- Once the half and half is rapidly simmering, remove from the heat and slowly stream it into the egg mixture whisking as you go. Once it is well mixed, transfer back to the saucepan
- Cook until it has thickened and it has just barely started to boil.
- Strain onto a plastic wrap lined sheet pan. Cover directly with a 2nd piece of plastic wrap.
- Place in the fridge to chill.
Make the Dough
Preheat your oven to 375F
- Spray and line a 9” tart pan with parchment paper.
- In a large bowl, cream together the butter, brown sugar, remaining vanilla seeds, and almond meal until well combined.
- Add three eggs and beat until well combined.
- Fold in the cake flour, salt, and baking powder. Transfer the mixture to a piping bag fitted with a round tip.
- Using ⅔ of the batter, pipe a ¼” thick layer of the dough around the bottom and sides of the pan. Use an offset spatula to smooth the batter. Make sure there are no holes.
- Carefully transfer the chilled blackberry jam to the bottom of the tart shell. Spread with your offset spatula.
- Cover the blackberry jam with the pastry cream, ensuring that there is a ¼“ gap on top to make room for the top pastry.
- Chill for 10 minutes in the freezer.
- Carefully pipe the remaining ⅓ of the dough onto the top of the crust. Make sure that you do not press it into the pastry cream.
- Using your offset spatula, carefully spread and even out the top crust. You can also even out by pressing down on the top with a sheet of parchment paper. Be careful not to press too hard and puncture the top crust.
- Once well smoothed, brush the top with the remaining egg mixture.
- Using a fork, mark the top with a criss cross pattern.
- Bake at 375F for 35-45 minutes or until everything is a deep golden brown. If it gets too dark before 45 minutes, reduce the temperature by 25 degrees, cover the top with foil and continue baking. ross