• maryse

Blackberry white chocolate and caramel-almond tart

Updated: Apr 27, 2019

This tart is deliciously rich and sweet. A small slice is all you need for a sumptuous and satisfying dessert. Plus, it makes a great showstopper if you're looking to impress.

There are a lot of steps to this tart, but none of them are hard. Plus, once your tart shell is baked and your almond slices are toasted (both of which you can do a day in advance, along with preparing the blackberry purée) then you won’t need to turn the oven back on.

This tart has 3 layers: blackberry white chocolate, caramel-almond, and a blackberry white chocolate ganache. I must confess that after putting the ganache layer onto the tart, I used a rubber spatula to get as much out of the bowl as possible so I could eat it off the spatula. And that caramel-almond centre? I could eat that forever.

After the last layer has been added, your tart will need to cool in the fridge for at least 4 hours so everything can set before you garnish. If you’re using a squeeze bottle to garnish, don’t make the mistake I did: if you notice when you’re closing the top that it has at some point in the past been overtightened and now the top doesn’t lock into place properly, don’t use it! Use a piping bag instead, otherwise the top might pop off of your squeeze bottle while you’re garnishing.

Oops. Still (mostly) super pretty and totally tasty though. Best served right out of the fridge.

Makes a 14"x5" rectangular tart or a 9" circular tart


  • Baked tart shell of your choice in one of the sizes listed above* (see note below recipe)

  • 500 g blackberries + some extras for garnish

  • 100 g sugar

  • 1 1/2 tbsp lemon juice

  • 75 g almond slices + extras for garnish

  • 335 g white chocolate chips (divided)

  • 80 g sugar

  • 45 g (3 tbsp) unsalted butter

  • 1/4 cup + 3 tbsp heavy whipping cream (divided)

  • 1/8 tsp salt


Blackberry purée:

Can be made up to 1 day in advance

500 g blackberries (washed)

100 g sugar

1 1/2 tbsp lemon juice

  1. Add blackberries and lemon juice to medium bowl and use immersion blender to break down blackberries. Strain well into medium sauce pan to remove seeds.

  2. Add sugar to saucepan and stir into strained blackberries. Stirring constantly with a wooden spoon, bring to a rolling boil that can't be stirred down then reduce heat to medium and maintain a simmer for 10 minutes (until 200F if using thermometer), then pour into a jar to cool. Once it reaches room temperature, store in the fridge. This will not form a jam, it'll remain a purée consistency even after cooling.

Toasted almonds:

Can be made up to 1 day in advance

75 g almond slices

Optional: include almond slices to be used for garnish (I did not)

  1. Preheat oven to 350F, line a baking sheet with parchment paper.

  2. Pour almond slices onto baking sheet so they are mostly in one layer.

  3. Bake for 3 minutes, then shake pan to stir almonds. If almonds are desired colour, pull them out of the oven - if not, return to oven and shake at 1 minute intervals until almonds reach desired colour (mine were in for a total of 6 minutes but this will vary from oven to oven).

  4. When you remove them from the oven, immediately transfer them to a plate to cool.

Chocolate Layer & Garnish:

150 g white chocolate chips

1/4 cup blackberry purée

  1. Place chocolate chips in microwave safe bowl and melt by heating for 30 seconds, then stir chocolate chips and return to microwave for 20 second bursts, stirring each time.

  2. Once chocolate chips are fully melted, stir in blackberry purée. If the chocolate begins to harden up (will happen if your blackberry purée was in the fridge) return to microwave for 20 seconds then continue stirring until fully incorporated.

  3. Set aside 1/4 cup in microwave safe container and place in the fridge for now as this will be used for garnish at the end.

  4. Pour remaining mixture into baked tart shell and spread with a spoon. Move to fridge to cool while you prepare the caramel-almond filling.

Caramel-Almond Filling:

80 g sugar

45 g (3 tbsp) unsalted butter

1/4 cup heavy whipping cream

1/8 tsp salt

60 g white chocolate chips

75 g toasted almond slices

  1. Put sugar into medium saucepan and heat on medium, stirring continuously with a wooden spoon. Sugar will go through a clumpy phase before melting completely - keep stirring so it doesn't burn.

  2. Once sugar is fully melted, carefully add the butter (it'll bubble) and keep stirring.

  3. Once butter is fully melted into the sugar, slowly drizzle in heavy cream while continuing to stir - again, it'll bubble a lot. Add in salt. Keep stirring for one minute then remove from heat.

  4. Stir in chocolate chips until fully incorporated, then transfer caramel sauce to a medium bowl.

  5. Stir in almonds until well mixed then let it sit for 2-3 minutes, you want it to still be warm and pliable but you should be able to comfortably touch it with your finger.

  6. Spoon caramel-almond mixture onto tart and then use the back of the spoon to gently spread it out - don't apply too much pressure as you don't want to disturb the layer below too much.

  7. Move to fridge to cool while you prepare the ganache filling.

Ganache Filling:

125 g white chocolate chips

2 1/2 tbsp heavy whipping cream

1/3 cup blackberry purée

  1. Put chocolate chips in medium microwave safe bowl. Microwave for 45 seconds then stir, return to microwave in 20 second bursts, stirring each time, until chocolate is melted. Set chocolate aside.

  2. Put heavy cream and blackberry purée into a small saucepan and stir to combine. Heat on medium until mixture is steaming and first bubbles are just starting to appear, then immediately pour onto melted chocolate.

  3. Use a whisk to gently combine - you'll see the white chocolate break and there will be little pieces of it floating around, but keep whisking and it'll melt back into the mixture. If you still have a few stray pieces of white chocolate when everything else is combined, you can either spoon them out or use a rubber spatula to press them against the side of the bowl which will allow them to melt.

  4. Set bowl in fridge to cool for 10 minutes, stir, then cool for 10 more minutes. Pour ganache filling over caramel-almond layer - be careful not to over-fill your tart!

  5. Set in fridge to cool for at least 4 hours.


Reserved white chocolate and blackberry purée mixture

Blackberries (washed & dried)

Almond slices (toasted or not)

  1. Uncover reserved garnish mixture and microwave for 20 seconds, then stir. Garnish should have returned to a somewhat thick liquid consistency. If it hasn't, microwave for 10 more seconds.

  2. Transfer garnish to a squeeze bottle or piping bag (if using a piping bag, cut a very small hole in the end or use a very narrow piping tip).

  3. Remove tart from tin and set on wax paper, then squeeze garnish onto tart in whatever pattern you like (I just made continuous loops in various sizes).

  4. Add blackberries and almonds for an artistic touch. Best served cold.


*If you opt for a gluten-free tart shell, this will be a gluten-free dessert!

Tried this recipe? I'd love to see what you made - tag me in your photos with @bronzebakery!

Want to see more of what I'm baking? Check me out on Instagram!

#dessert #chocolate #tart

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