The Purple Tart


Preparation info

  • Yield


    individual tarts
    • Difficulty


    • Ready in

      3 hr 30

Appears in

The Secret Recipes

The Secret Recipes

By Dominique Ansel

Published 2014

  • About

I love making this recipe . . . during the autumn months when gorgeous stone fruits appear in the farmers’ markets.


Blackberry Pastry Cream

Whole milk ½ cup +


Make Pastry Cream

  1. Combine the milk and puréed blackberries in a medium saucepan and bring to a simmer over medium heat. Whisk the egg yolks, cornflour and granulated sugar together in a small heatproof bowl.
  2. When the milk and berries come to a simmer, remove from the heat. Stream one-third into the egg yolks, whisking const