This gorgeous dessert will be the centerpiece of your next dinner party. 


  • 3 oz  90 g white chocolate, chopped

  • Filling:

  • 3 cups 750 mL fresh blackberries

  • ½ cup 100 g granulated sugar (caster sugar)

  • 2 Tbsp 15 g  cornstarch (cornflour)

  • 1 tsp 5 mL vanilla extract

  • Meringue:

  • 4 large egg whites, at room temperature

  • ½ tsp 2 mL cream of tartar

  • 1/3 cup 70 g granulated sugar (caster sugar)

  • 3 Tbsp 20g icing sugar

  • Pate Sucree dough, shaped into a log and chilled

  • ½ cup + 2 Tbsp 150 g unsalted butter, at room temperature

  • 6 Tbsp 75 g granulated sugar (caster sugar)

  • 1large egg, at room temperature

  • ½ tsp 2 mL vanilla extract

  • 1 ¾ cups 225 g cake & pastry flour

  • ½ tsp 2 mL salt


  • 1.

    Cut the dough into 8 equal pieces.  On a lightly floured surface, roll out each piece of dough into a circle just over ¼-inch (6 mm) thick.  Line 8 individual 4-inch (10 cm) removable-bottom tart shells with the pastry and trim away excess pastry. Chill the shells for 20 minutes.

  • 2.

    Preheat the oven to 350 ?F (180 ?C).  Place the chilled shells on a baking tray and dock the bottoms of the pastry with a fork.  Bake the shells for about 20 minutes, until they brown just a little at the edges.  Cool the shells to room temperature.

  • 3.

    Melt the white chocolate by placing it in a metal bowl resting over a pot of barely simmering water, stirring gently until melted.  Use a pastry brush to brush a thin layer of the chocolate over the bottom of each cooled tart shell (this prevents the filling from seeping into the pastry shells).  Chill the shells until ready to fill.

  • 4.

    For the blackberry filling, bring 2 cups (500 mL) of the blackberries up to a simmer with the sugar, stirring occasionally and simmering for about 5 minutes until the berries have softened and let out juices.  Use a potato masher or spoon to crush the berries a little. Whisk the cornstarch with 2 Tbsp (30 mL) of cool water and add this to the pot, returning it to a full simmer while stirring until thickened, about 2 minutes.  Add the remaining 1 cup (250 mL) of berries and vanilla, return to a simmer and then remove the pot from the heat.  Cool the berries to room temperature and then chill the filling.

  • 5.

    To assemble the tarts, preheat the oven to 400 ?F (200 ?C). Spoon the blackberry filling into the chilled tart shells, arranged on a baking tray.

  • 6.

    Using electric beaters or a stand mixer fitted with the whip attachment, whip the egg whites and cream of tartar on high speed until foamy and then gradually add the sugar and icing sugar while whipping, continuing until the whites hold a medium peak (the meringue peaks with a curve but not a full curl when the beaters are lifted).  Dollop the meringue (for a rustic look) or pipe the meringue using a large star tip on top of the berry filling.  Bake the tarts for 5 minutes, until the meringues brown on the surface.  Allow the tarts to cool, then chill before serving.

  • 7.

    The tarts can be served chilled or at room temperature.

  • Pate Sucree dough, shaped into a log and chilled:

  • 1.

    By hand, with electric beaters or a stand mixer fitted with the paddle attachment, cream the butter and sugar until fluffy.  Add the egg and beat well, then add the vanilla.

  • 2.

    Sift the flour and salt into the bowl and mix until the dough comes together (it will be soft).  Shape the dough into a disc, wrap in plastic wrap and chill until set, about 2 hours.  Alternatively, the dough can be made in advance and frozen, thawing in the fridge before rolling.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 770kj
  • Fat Total 40g
  • Saturated Fat 25g
  • Protein 7g
  • Carbohydrate 97g
  • Sugar 73g
  • Sodium 455mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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