Blackberry - chantilly

Blackberry - chantilly

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Base

Ingredients

Quantity Ingredient
1 quantity Shortcrust pastry

Colour topping

Quantity Ingredient
350g blackberries
1 tablespoon sugar, (optional)

White topping

Quantity Ingredient
1 quantity Chantilly cream

Method

  1. To make the base, follow the recipe for shortcrust pastry.
  2. To make the white topping, follow the recipe for Chantilly cream.
  3. Arrange the blackberries on the upper part of the base and spread the cream on the lower part. If desired, sprinkle the blackberries with a little sugar.
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
Griottes
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