Berry Tart in “Flower Look”

✨ A Floral Masterpiece: A stunning tart featuring a crisp almond crust, a baked frangipane heart studded with berries, a zesty lemon confit layer, and a crown of whipped berry ganache piped to resemble a blooming chrysanthemum.

This recipe by Maren Lubbe is a work of art that tastes as good as it looks. The “Flower Look” is achieved by piping the whipped ganache in a specific pattern, creating a dessert that looks like a giant, elegant flower. It combines the creaminess of white chocolate ganache with the sharp acidity of lemon and the fruity depth of cassis (blackcurrant) or blueberries.

The tart is built on a base of spelt flour shortcrust (though all-purpose works fine), filled with a moist almond cream (frangipane) that is baked with fresh berries inside. A layer of bright lemon confit cuts through the richness, ensuring every bite is balanced. It requires some planning (the ganache needs to set overnight), but the result is a showstopper for any spring or summer celebration.

🥣 INGREDIENTS

Here is the table of ingredients (For a 24 cm / 9.5-inch tart ring):

👩‍🍳 PREPARATION STEPS (Step-by-Step)

The steps are presented in the exact sequential order as the original source to ensure success.

Step 1: The Berry Ganache (Day Before)

1. Soak the gelatin sheets in ice-cold water.

2. Melt the white chocolate gently (microwave or bain-marie).

3. In a saucepan, heat the berry puree with half of the cream (Part 1) just until hot. Remove from heat.

4. Squeeze the water out of the gelatin and stir it into the hot berry cream mixture.

5. Pour the hot mixture over the melted chocolate in three parts, mixing well.

6. Add the remaining cold cream (Part 2).

7. Blend everything with an immersion blender to create a perfect emulsion.

8. Cover with plastic wrap touching the surface (contact wrap) and refrigerate for at least 6 hours (preferably overnight).

Step 2: The Lemon Confit

1. Peel the lemons and cut out the flesh segments (fillets), removing all white pith and membranes. Weigh 100g of flesh + juice.

2. In a small pot, combine the lemon segments, lime juice, lemon zest, and Sugar Part A (30g). Heat to 40°C (104°F).

3. Mix Sugar Part B (20g) with the Pectin NH.

4. Sprinkle the sugar-pectin mix into the warm fruit while stirring constantly.

5. Bring to a boil and cook for 2-3 minutes.

6. Remove from heat, blend with an immersion blender until smooth, and let it cool completely in the fridge to set.

Step 3: The Shortcrust Pastry

1. Cream the butter and powdered sugar. Add the ground almonds, vanilla, and salt.

2. Add the egg (30g) and mix.

3. Add the flour and mix briefly just until a dough forms.

4. Flatten into a disc, wrap in plastic, and chill for 1-2 hours (or overnight).

5. Roll out the dough to approx. 3mm thickness. Line your 24cm tart ring (lightly greased).

6. Prick the bottom with a fork and freeze the lined ring for 15 minutes (this prevents shrinking).

Step 4: Almond Cream & Baking

1. Preheat oven to 180°C (350°F).

2. Mix the soft butter, ground almonds, sugar, egg, and salt together until creamy (do not whip too much air into it).

3. Spread this almond cream evenly over the bottom of the raw tart shell.

4. Press the fresh berries (approx. 30) into the cream.

5. Bake for 25-30 minutes until the crust is golden brown and the filling is set.

6. Let the tart cool completely on a wire rack.

Step 5: Assembly & Decoration

1. Spread the Lemon Confit over the cooled almond cream layer, smoothing it out with a spatula.

2. Take the Berry Ganache out of the fridge. Whip it on medium speed until it holds stiff peaks (be careful not to over-whip or it will become grainy!).

3. Transfer the whipped ganache into a piping bag fitted with a St. Honoré nozzle (or a petal tip).

4. The Flower Look: Pipe the ganache in concentric circles or petals, starting from the outside and working inward, to create the effect of a blooming chrysanthemum.

5. Chill for 30 minutes before serving.

Chef’s Guide & Conclusion

You have just created a professional-level patisserie item! The Beerentarte im Blütenlook is a testament to the beauty of layering textures. Here are Maren’s tips to ensure your flower blooms perfectly:

Piping the “Flower Look”:

The signature look relies on the St. Honoré nozzle. When piping, hold the bag at a 45-degree angle with the “slit” of the nozzle facing up. Pipe short, curved strokes, pulling back quickly to create a tapered “petal” end. Layer the petals slightly over each other to hide the gaps.

The Lemon Confit:

Don’t skip the Pectin NH. Regular pectin requires high sugar and acid to set and isn’t reversible. Pectin NH allows the confit to set into a jam-like texture that is firm enough to slice but soft enough to eat, without being overly sweet.

The Almond Cream (Frangipane):

Baking the berries inside the almond cream is a brilliant technique. The berries burst slightly during baking, releasing their juices into the almond sponge, keeping it moist and flavorful for days.

Storage:

This tart is best eaten the day it is assembled, as the crust is crispiest then. However, it can be stored in the refrigerator for up to 2 days. The ganache will hold its shape perfectly.