Medina Berry Farms Blackberry Tart

Name: Medina Berry Farms Blackberry Tart
Ingredients: 1 large egg yolk; 1 Tbsp heavy cream; 1/2 tsp vanilla extract; 1 1/4 cups all purpose flour; 2/3 cup powdered sugar; 1/4 tsp table salt; 8 Tbsp butter cut in 1/2 inch cubes (chilled); 6 Tbsp butter; 1 large egg and 1 egg white; 1/2 cup evaporated cane juice; 1/4 tsp table salt; 1 tsp pure vanilla extract; 1/4 tsp grated lemon zest; 1 1/2 tsp fresh lemon juice; 2 Tbsp all purpose flour; 2 Tbsp heavy cream; 1 pint blackberries (picked clean)

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Ingredients

Tart Crust

1 large egg yolk
1 Tbsp heavy cream
1/2 tsp vanilla extract
1 1/4 cups all purpose flour
2/3 cup powdered sugar
1/4 tsp table salt
8 Tbsp butter cut in 1/2 inch cubes chilled

Filling

6 Tbsp butter
1 large egg and 1 egg white
1/2 cup evaporated cane juice
1/4 tsp table salt
1 tsp pure vanilla extract
1/4 tsp grated lemon zest
1 1/2 tsp fresh lemon juice
2 Tbsp all purpose flour
2 Tbsp heavy cream
1 pint blackberries picked clean

Instructions

For the Tart Crust:

Preheat oven to 375 degrees. Whip together yolk, cream and vanilla in mixer bowl. Add flour, sugar and salt and mix at low speed for 1 minute. Add butter cubes, a few at a time, while mixing at low speed. Continue at low speed until the butter is just incorporated. Turn dough into plastic wrap, press into a disc and refrigerate overnight.
Remove the dough from the refrigerator and keep at room temperature until needed. Remove the plastic and dust both sides of the dough with flour. Place between 2 pieces of parchment paper and roll into a 12-inch round. Dust sides with more flour as needed to prevent sticking to the paper. Carefully remove the paper and place into a 9-inch tart pan with a removable bottom. Press the dough onto the fluted sides. Run a rolling pin over the pan to remove extra dough. Wrap in plastic and freeze for 1/2 hour. Place the tart pan on a baking sheet and cut a piece of parchment paper large enough to cover the pan. Spray one side with non-stick cooking spray and press the sprayed side of the paper down into tart pan. Fill the pan with baking weights and bake until the edges of the crust are just browning, about 20 to 25 minutes. Remove the weights and paper and bake a bit more until lightly and evenly browned. Remove from oven and cool to room temperature on a cooling rack.

For the Filling:

Heat butter in a saucepan over medium heat until it just starts to brown. Remove from heat and place in a ceramic bowl and hold. Whip egg and egg white in mixing bowl on low speed for 1 minute. Add cane juice and salt and whip on high speed for 1 minute. Drizzle in butter while mixing and continue to mix until well-combined. Lower mixer speed to medium and add vanilla, zest, lemon juice, flour and cream.
Layer berries in cooled tart shell and pour filling over the berries. Place the tart on a baking sheet and bake for 25 to 30 minutes or until the filling is set and the surface is a light golden brown. Remove from oven and place tart on a cooling rack to cool and rest for at least 2 hours.