Blackberry Ginger Tart Recipe

Make the Tart Crust

In a mixing bowl, combine all-purpose flour, powdered sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in ice water until the dough comes together. Wrap in plastic and refrigerate for 30 minutes. Preheat oven to 350°F (175°C). Roll out the dough and fit into a tart pan. Bake for 20-25 minutes until golden. Let cool.

Prepare Ginger Curd

In a saucepan, combine grated ginger, sugar, and lemon juice. Heat until sugar dissolves. In a bowl, whisk eggs and slowly incorporate the ginger mixture. Return to the saucepan and cook on low until thickened. Remove from heat and stir in butter until melted. Let cool.

Macerate Blackberries

In a bowl, combine blackberries, sugar, and lemon juice. Gently toss and let sit for 30 minutes until juices are released.

Make Yuzu Ice Cream

Whisk together yuzu juice, heavy cream, and sugar in a bowl. In a separate bowl, whisk egg yolks. Slowly incorporate the cream mixture into the yolks. Cook over low heat until slightly thickened. Cool and churn in an ice cream maker according to manufacturer's instructions.

Crystalize Dark Chocolate

Melt dark chocolate in a double boiler. Spread it thinly on parchment paper and sprinkle with sugar. Let cool until set, then break into shards.

Assemble the Tart

Spread the ginger curd evenly in the cooled tart crust. Top with macerated blackberries. Serve with a scoop of yuzu ice cream and garnish with crystalized dark chocolate shards.