Lavender Blackberry Cake with Cream Cheese Frosting and a Piped Floral Wreath


 
Lavender Blackberry Cake with Cream Cheese Frosting and a Piped Floral Wreath. Layers of delicately flavoured lavender cake are filled with a cream cheese frosting and blackberry jam, and topped with a beautiful floral wreath made from piped swiss meringue buttercream flowers. #pipedflowers #lavendercake #swissmeringuebuttercream #icingonthecakebook
Lavender Blackberry Cake with Cream Cheese Frosting and a Piped Floral Wreath. Layers of delicately flavoured lavender cake are filled with a cream cheese frosting and blackberry jam, and topped with a beautiful floral wreath made from piped swiss meringue buttercream flowers. #pipedflowers #lavendercake #swissmeringuebuttercream #icingonthecakebook
Lavender Blackberry Cake with Cream Cheese Frosting and a Piped Floral Wreath. Layers of delicately flavoured lavender cake are filled with a cream cheese frosting and blackberry jam, and topped with a beautiful floral wreath made from piped swiss meringue buttercream flowers. #pipedflowers #lavendercake #swissmeringuebuttercream #icingonthecakebook
Lavender Blackberry Cake with Cream Cheese Frosting and a Piped Floral Wreath. Layers of delicately flavoured lavender cake are filled with a cream cheese frosting and blackberry jam, and topped with a beautiful floral wreath made from piped swiss meringue buttercream flowers. #pipedflowers #lavendercake #swissmeringuebuttercream #icingonthecakebook
Lavender Blackberry Cake with Cream Cheese Frosting and a Piped Floral Wreath. Layers of delicately flavoured lavender cake are filled with a cream cheese frosting and blackberry jam, and topped with a beautiful floral wreath made from piped swiss meringue buttercream flowers. #pipedflowers #lavendercake #swissmeringuebuttercream #icingonthecakebook
Lavender Blackberry Cake with Cream Cheese Frosting and a Piped Floral Wreath. Layers of delicately flavoured lavender cake are filled with a cream cheese frosting and blackberry jam, and topped with a beautiful floral wreath made from piped swiss meringue buttercream flowers. #pipedflowers #lavendercake #swissmeringuebuttercream #icingonthecakebook
Lavender Blackberry Cake with Cream Cheese Frosting and a Piped Floral Wreath. Layers of delicately flavoured lavender cake are filled with a cream cheese frosting and blackberry jam, and topped with a beautiful floral wreath made from piped swiss meringue buttercream flowers. #pipedflowers #lavendercake #swissmeringuebuttercream #icingonthecakebook
Lavender Blackberry Cake with Cream Cheese Frosting and a Piped Floral Wreath. Layers of delicately flavoured lavender cake are filled with a cream cheese frosting and blackberry jam, and topped with a beautiful floral wreath made from piped swiss meringue buttercream flowers. #pipedflowers #lavendercake #swissmeringuebuttercream #icingonthecakebook
Lavender Blackberry Cake with Cream Cheese Frosting and a Piped Floral Wreath. Layers of delicately flavoured lavender cake are filled with a cream cheese frosting and blackberry jam, and topped with a beautiful floral wreath made from piped swiss meringue buttercream flowers. #pipedflowers #lavendercake #swissmeringuebuttercream #icingonthecakebook
Lavender Blackberry Cake with Cream Cheese Frosting and a Piped Floral Wreath. Layers of delicately flavoured lavender cake are filled with a cream cheese frosting and blackberry jam, and topped with a beautiful floral wreath made from piped swiss meringue buttercream flowers. #pipedflowers #lavendercake #swissmeringuebuttercream #icingonthecakebook
Lavender Blackberry Cake with Cream Cheese Frosting and a Piped Floral Wreath. Layers of delicately flavoured lavender cake are filled with a cream cheese frosting and blackberry jam, and topped with a beautiful floral wreath made from piped swiss meringue buttercream flowers. #pipedflowers #lavendercake #swissmeringuebuttercream #icingonthecakebook

Hi hi! Happy Friday! I am super excited to share this recipe from my amazing friend Tessa’s book - a Lavender Blackberry Cake with Cream Cheese Frosting and a Piped Floral Wreath. This is Tessa’s second book, and is called “Icing on the Cake”, and is filled with not only a whole lot of incredible layer cakes, but other amazing desserts - there’s macarons, pies, marshies, eclairs, tarts, the whole nine yards. It’s an incredible go-to book if you need a show stopping dessert, whether it needs to be a quickie to whip up, or a more labour intensive recipe such as this cake!

I taught myself how to make buttercream flowers a while back, and did a quick wee 2 hour course with a friend a few years ago, and they are kind of something that I always forget that I can do, then get excited to make, spend a whole afternoon making them, get mad at myself for not making them more often because they really are learnt by repetition and I need to just sit down and make them more to learn, then do the exact opposite and not make them for ages. However, when I do sit down and take the time to do them, I am reminded how fun they are once you get the hang of them! They can be a teeny bit tricky to start off, but once you get going, they are a really fun and effective way to decorate cakes and cupcakes! I’m definitely going to make them more often if I can! I promise it’s worth all the little piping bags and couplers and tips. Tessa has a whole section in her book about how to make the different flowers, and how to pipe them directly onto cupcakes!

The flowers are great and pretty, but the cake underneath also deserves some spotlight time - it’s so, so good! It’s a pretty simple vanilla cake, but the milk in the cake is infused with lavender, giving it a super subtle floral taste. The lavender is then emphasised in the lavender syrup which is brushed on the layers, then the whole thing is stacked up with a cream cheese frosting and a blackberry jam filling. Lavender and blackberry go so beautifully together, and cream cheese icing is just the best in literally any occasion. There’s a fine line between not being able to taste lavender in desserts and accidentally adding too much and it tasting like hand cream (I’ve done both before), but when it’s good it’s AMAZING, and Tessa has absolutely nailed this one. Congrats lady - I’m so proud, and I can’t wait to bake my way through this bad boy! x

A few wee tips:

  • I’m not going to lie, the buttercream flowers on this take bloody ages. But, they are so, so worth it - It’s amazing seeing how you get better with practice, and I think that it’s a really fun thing to know how to do!

  • Tessa has a great tutorial on her instagram of how to make the flowers she used for this cake! I pretty much just followed that.

  • If you don’t want to pipe the flowers, Tessa has another cake topped with buttercream swirls and blobs that I love, that would also be perfect for this!

  • You need the Swiss buttercream to be slightly on the firm side for this - to help with this I kept the whisk attachment on my mixer and the bowl of buttercream in the fridge until I was ready for it, then gave it a quick whip to help smooth it out. I worked with one colour at a time. AC in your house will help too if it’s summer, but our foster cat has her bed on the AC, so we are still kinda working out how to let her know that she’s going to have to move. We aren’t there yet.

  • I made the cake and the lavender syrup the day before, which really helped to break up the process a bit.

  • Buy yourself a copy of Tessa’s book. Just do it - there’s so so many beautiful things in there!

 

 

Lavender Blackberry Cake with Cream Cheese Frosting and a Piped Floral Wreath

- Makes one Three Layer, 8” cake -

Reprinted with permission from ‘Icing on the Cake’ by Tessa Huff

Lavender Milk
1 cup (240ml) whole milk
2 tsp dried culinary lavender

Lavender Cake
1/4 cup (60ml) sour cream
2 1/4 cups (325g) cake flour
1 1/2 cups (300g) granulated sugar
1 Tbsp baking powder
1/2 tsp salt
1 cup (2 sticks / 225g) unsalted butter, diced, at room temperature
1 1/2 tsp pure vanilla extract
4 large eggs

Lavender Syrup
1/2 cup (100g) granulated sugar
1 1/2 tsp dried culinary lavender

Cream Cheese Frosting
1 cup (2 sticks/225g) unsalted butter, at room temperature
4 oz (115g) cream cheese, at room temperature
5 to 6 cups (625g to 750g) powdered sugar
3 to 4 Tbsp heavy cream or whole milk
2 tsp vanilla bean paste or pure vanilla extract

Swiss Meringue Buttercream
4 large egg whites
1 1/3 cups (265g) granulated sugar
2 tsp pure vanilla extract
2 cups (4 sticks / 450g) unsalted butter, at room temperature

To Assemble
1/2 to 1 cup (120ml to 240ml) blackberry jam
Gel Food colouring

 

- PROCESS -

LAVENDER MILK

In a small saucepan, slowly bring the milk to a simmer over low heat. Add the lavender and remove from the heat. Let steep for about 20 minutes. Strain the milk through a fine mesh sieve set over a bowl and discard the lavender. Let cool completely.  

LAVENDER CAKE

Preheat the oven to 350°f / 180°c. Grease and flour three 8-inch (20cm) cake pans and line the bottoms with parchment paper.

In a small bowl or liquid measuring cup, stir together 3/4 cup (180ml) of the lavender milk and the sour cream.

Stir together the flour, baking powder, and salt into the bowl of a stand mixer. Using the paddle attachment, beat the ingredients on low speed until just combined. Add the butter, vanilla, and about 1/2 cup (120ml) of the lavender milk mixture. mix on medium until evenly distributed and the dry ingredients are moistened, about 1 minute. Stop the mixer and scrape down the sides and bottom of the bowl.

Add the eggs to the remaining lavender milk mixture and stir to combine. With the mixer running on medium speed, add the egg mixture in three additions, mixing for about 15 seconds after each addition and stopping the mixer between additions to scrape down the sides and bottom of the bowl.

Evenly divide the batter among the prepared pans. Bake for 20 to 22 minutes, until a toothpick inserted into the center of each cake comes out clean. Let the cakes cool on a wire rack for 10 to 15 minutes before removing from the pans. Allow the cakes to cool completely, right-side up, on the wire rack before removing the parchment. Level the tops of the cakes with a long serrated knife as needed.

LAVENDER SYRUP

In a small saucepan, combine the sugar and 1/2 cup (120ml) water and bring to a boil over medium-high heat. Reduce the heat to low and add the lavender. Simmer the syrup for 5 to 10 minutes. Remove from the heat and let steep until cool. Strain the syrup through a fine mesh sieve set over a bowl and discard the lavender.

CREAM CHEESE FROSTING

In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a handheld mixer), beat the butter and cream cheese on medium until smooth. Meanwhile, sift the confectioner’s sugar. With the mixer running on low, gradually add 5 cups (625g) of the confectioner’s sugar, 3 Tbsp of the cream, and the vanilla and mix until incorporated. Turn the mixer to medium high and mix until fluffy, 3 to 5 minutes. Add the remaining 1 cup (125g) confectioner’s sugar, 1/2 cup (65g) at a time, and / or the remaining 1 Tbsp of cream until the desired consistency is reached. It should be spreadable and creamy, not runny.

ASSEMBLE THE CAKE

Generously brush the cake layers with the lavender syrup. Place one cake layer on a cake board or serving plate. Place about 1/3 cup (80ml) of the cream cheese frosting on top and spread it with an offset spatula. Fill a piping bag fitted with a plain round tip with some of the cream cheese frosting. Pipe a ring around the outer top edge of the cake to create a “dam”. Pipe a second ring of cream cheese frosting a couple of inches in from the outer ring, to create a “bulls-eye”.

Use a spoon to fill in the gaps between the rings of the cream cheese frosting with 1/4 to 1/3 cup (60 to 120ml) of the blackberry jam. Top with a second cake layer and repeat; place the final cake layer on top.

Crumb coat the cake with the cream cheese frosting and chill for 15 minutes. Frost the cake with the remaining cream cheese buttercream.

SWISS MERINGUE BUTTERCREAM

Put the egg whites and sugar in the bowl of a stand mixer. Gently whisk them by hand to combine. In a medium saucepan, bring an inch or two (2.5 to 5cm) of water to a simmer over medium-low heat. Place the mixer bowl on top of the saucepan to create a double boiler (be sure the bottom of the bowl does not touch the water). Heat the egg mixture, whisking intermittently, until it reaches 160°f / 70°c on a candy thermometer.

Carefully affix the mixer bowl to the stand mixer (it may be hot) and fit the mixer with the whisk attachment. Beat the egg white mixture on high speed for 8 to 10 minutes, until the mixture holds medium-stiff peaks and the outside of the bowl has cooled to room temperature.

Turn the mixer down to low and add the vanilla. Add the butter a couple of tablespoons at a time, mixing until each is incorporated before adding the next. Stop the mixer and swap out the whisk for the paddle attachment.

Turn the mixer to medium high and beat until the buttercream is silky smooth, 3 to 5 minutes.

Note - If your buttercream is a little soupy, refrigerate for 15 minutes then re-whip. You need it to be firm enough to pipe with.

DECORATE THE CAKE

Tint a small amount of buttercream green for the leaves. Tint the remaining buttercream the colors of your choice for the flowers. Cut about 30 2-inch (5cm) squares of parchment paper. Dab a small amount of buttercream on a flower nail and secure a square of parchment on top. Fill piping bags fitted with various piping tips with the tinted buttercream (I like to use a coupler so that I can switch out the tips). I used a petal Wilton #103 and #104 tip, a Wilton #81 tip for the Mum flower, and a small round tip for the little blobby flowers. Tessa has a great tutorial , and there are lots online!

Pipe various buttercream flowers on top of the parchment squares, then transfer the flowers to a baking sheet or cutting board. Chill the piped flowers in the fridge until firm, at least 15 minutes.

To create the flower crown, pipe a ring of buttercream around the top of the cake, about 1 inch (2.5cm) from the edge. Carefully peel the chilled flowers off their parchment squares and use a small offset spatula to arrange them on the ring of buttercream, angling them slightly in and away from the center of the cake.

Fill a piping bag with a leaf tip with the green buttercream and pipe leaves to fill in any gaps between the flowers.

Chill in the fridge until 30 minutes before serving. Store leftovers in an airtight container in the fridge.

Lavender Blackberry Cake with Cream Cheese Frosting and a Piped Floral Wreath. Layers of delicately flavoured lavender cake are filled with a cream cheese frosting and blackberry jam, and topped with a beautiful floral wreath made from piped swiss meringue buttercream flowers. #pipedflowers #lavendercake #swissmeringuebuttercream #icingonthecakebook

Blackberry, Sage, and Cricket Margarita


 
Blackberry, sage and cricket margarita. Blackberries are muddled with lime, a sage simple syrup adds a hint of sage, and bitters infused with crickets give a slightly smoky after taste. Finished off with a sage salt rim.
Blackberry, sage and cricket margarita. Blackberries are muddled with lime, a sage simple syrup adds a hint of sage, and bitters infused with crickets give a slightly smoky after taste. Finished off with a sage salt rim.
Blackberry, sage and cricket margarita. Blackberries are muddled with lime, a sage simple syrup adds a hint of sage, and bitters infused with crickets give a slightly smoky after taste. Finished off with a sage salt rim.
Blackberry, sage and cricket margarita. Blackberries are muddled with lime, a sage simple syrup adds a hint of sage, and bitters infused with crickets give a slightly smoky after taste. Finished off with a sage salt rim.
Blackberry, sage and cricket margarita. Blackberries are muddled with lime, a sage simple syrup adds a hint of sage, and bitters infused with crickets give a slightly smoky after taste. Finished off with a sage salt rim.
Blackberry, sage and cricket margarita. Blackberries are muddled with lime, a sage simple syrup adds a hint of sage, and bitters infused with crickets give a slightly smoky after taste. Finished off with a sage salt rim.
Blackberry, sage and cricket margarita. Blackberries are muddled with lime, a sage simple syrup adds a hint of sage, and bitters infused with crickets give a slightly smoky after taste. Finished off with a sage salt rim.
Blackberry, sage and cricket margarita. Blackberries are muddled with lime, a sage simple syrup adds a hint of sage, and bitters infused with crickets give a slightly smoky after taste. Finished off with a sage salt rim.

My goodness. The last few weeks have been pretty ridiculous! We are currently fostering a nursing mama cat and her five kittens! And far out, it is distracting. At first it was filled with stress about whether they were getting enough to eat, gaining weight fast enough etc, but now that they are starting to run around like little nuggets, the cute level is insanely distracting. They are starting to interact with us and each other, and I catch myself sitting on a cushion in front of their cage, just watching, far too often. Its the best, worst thing. They have settled in really nicely now though so I feel like I can finally get some stuff done, and only check on them 286236 times a day instead of 2835729384723 times. 

Happy Happy Margarita week! This year, there is a margarita week party hosted by the lovely Hola! Jalapeno. Right up until Cinco de Mayo, a load of bloggers will be posting their fave Margarita or Margarita inspired recipes! You can check out the full list over on Kate's site - she will update it as everyone posts throughout the week!

I wanted to go with a little twist on the classic margarita. Recently I made a big batch of sage simple syrup, which is my fave thing to add to soda water now that the weather is getting hotter. Seeing as I already had that in the fridge, I combined it with some blackberries, tequila and lime, and plopped it in a glass, rimmed with a quick sage salt. It was my first time making the sage salt, but it definitely will not be my last - it was packed full of flavour, and I can't wait to put it on everything! Everything

I also added something a little different to these margaritas - some good friends of ours have recently released a new product called Critter bitters! It's bitters infused with crickets, which I was super skeptical about at first, as I think most people are, but it's super delicious! The toasted Crickets lend a slightly smoky flavour. The philosophy behind it is that the eating of insects is the first viable solution to a global food shortage. They have a fairly minimal impact on the environment, and they are nutritionally dense. Critter bitters were developed as an introduction to eating insects - a way to get over the 'yuck' factor! Check them out here! If you don't have any, you can either leave out the bitters, or just use regular bitters. Big ups to Lucy from Makers of Trouble who is a bomb bartender and helped me with the recipe for this! 

 

 

Blackberry, sage, and cricket margarita
- Makes 1 drink -


Margarita
Sage salt to rim the glass
Small handful (approx 6-7) blackberries
1 oz (30ml) Fresh lime juice
2 oz (60ml) tequila
1 oz (30ml) Sage simple syrup
2 sleeves (2 dashes) Critter bitters, or regular bitters
Ice

Sage Salt
1/4 cup salt (I used Kosher)
1/4 cup fresh sage leaves

Sage Simple Syrup
1 cup (200g) sugar
1 cup (240ml) water
Large handful of fresh sage leaves (I used 7-8 "Sprigs")

 

- PROCESS -

SAGE SIMPLE SYRUP

Place sugar and water in a small pot. Heat over low heat until the sugar has dissolved. Turn up the heat to medium, and bring the liquid to just shy of a simmer. Add the fresh sage leaves, and steep for 20-30 minutes. Remove leaves and allow to cool.

SAGE SALT

Place salt and sage leaves in a small food processor, blender or spice/coffee grinder. Pulse until well combined. Spread onto a plate and leave for 1-2 hours to dry. Can be used immediately, but make sure to dry well before storing the excess. 

MARGARITA

Run the cut edge of a lime around the rim of a chilled glass, and coat the rim of the glass with the sage salt. Fill the glass with ice. Set aside.

In a cocktail shaker or jar, muddle together the blackberries and the lime juice. Add the tequila, sage syrup and bitters. Shake well to incorporate. Pour into prepared glass, and garnish as desired.

Blackberry, sage and cricket margarita. Blackberries are muddled with lime, a sage simple syrup adds a hint of sage, and bitters infused with crickets give a slightly smoky after taste. Finished off with a sage salt rim.

Blackberry and Lavender Tart


 

Its SO HOT. Like, stay inside all day with the air conditioning on hot. I'm not great in either super hot or super cold weather, and on crazy hot days I get a serious case of the angries. The only thing that makes really hot days bearable is trips to the Greenmarket in Union Square. Its probably one of my favourite places in the whole of NYC. I love the seasonality of it. I love every part about it. 

One of these trips, where we bought some amazing blackberries, coincided with the arrival of two new cook books, Tartine, and Bouchon Bakery. I don't think I will ever get over the novelty of Amazon Prime. Both are amazing. I would love to expand my knowledge on pastry, and these books look like they are going to be a great starting point. That and I happen to have a good friend who is an amazing pastry chef, and doesn't mind when I bomb her with a million questions regarding flavour combinations, advice on blind baking, etc etc. 

This tart is a combination of two recipes from the books. The crust is a Pate Sucrée from Bouchon, and the filling is a play on the Blackberry Tart recipe from Tartine. I decided to go with a lavender pastry cream for the filling. The floral taste of the cream compliments the sweetness of the blackberries, and the almond meal in the crust ties it all nicely together. The pastry cream has a little whipped cream folded through it to give it a slightly more light and fluffy texture than regular pastry cream. 

If you can, I seriously recommend making some of the components the day before you plan to eat this. The pastry dough benefits from resting overnight, and the pastry cream needs to be cold when you work with it, so if you can, prepare both the dough and the cream the day before. Then the day of, bake off your tart shell, finish off the pastry cream, and assemble the tart. 

I made mine in a 13.75" x 4.5" rectangular tart tin with a removable bottom. If you wanted to you could make it as an 8 inch round tart instead - the quantities of each component needed are similar, although you may need more blackberries. Ideally I would have had slightly more berries to put on the top, but somehow some of them 'magically' disappeared from the fridge. 

This is best eaten the day that it is made, when the cream is fresh. But its also amazing the next day. And the one after too. Just saying. 

One more note: The measurements in the crust recipe are in grams, as dividing the cup measurements made the whole thing very confusing to follow. The majority of pastry recipes are in grams, which I am a huge fan of, as it makes everything so much more accurate, along with ensuring that inaccuracies don't come about by way of conversion mistakes. 

 

 

Blackberry Lavender tart
-Makes one 8 inch round tart, or one 13 x 4 inch rectangle tart-

Adapted from "Bouchon Bakery"/"Tartine"

Pate Sucrée
188g All-purpose flour
23g Powdered sugar (for the dry ingredients)
47g Powdered sugar (for the wet ingredients)
24g Almond meal
113g (one stick, or 4 oz) Unsalted butter, at room temperature. 
1/4 vanilla bean, split lengthwise, or 1 tsp Vanilla Paste
28g eggs

Lavender Cream
2 cups (500ml/500g) Whole milk
4 Tbsp (10g) Culinary Lavender
1/4 tsp salt
1/2 cup (115g) Sugar
1/4 cup (30g) Cornstarch
2 Large eggs, lightly beaten
4 Tbsp (55g) Unsalted butter
3/4 cup (175ml) Heavy cream, very cold
2 Pints (570g) Blackberries

- PROCESS -

PATE SUCREE

Sift All-purpose flour, 23g Powdered sugar, and almond meal into a medium bowl. Ensure that there are no lumps in the almond meal by sieving well. Whisk until well combined. 

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium until it is pale. In the book, they suggest beating it until it 'holds a peak and is the consistency of mayonnaise'. Add the 47g of powdered sugar, and mix briefly to incorporate. Scrape down the sides of the bowl, and mix again on high for one minute, or until fluffy. Add vanilla seeds from the bean, or the vanilla paste, and mix on low until evenly distributed throughout the mixture. 

Add the dry ingredients in two parts, mixing well between each addition. Add the egg and mix for another minute or so until cohesive. Transfer to a work surface. Using the heel of your hand, smear the mixture on the surface. Repeat this process until it is evenly mixed and well combined. Shape the dough into a rectangle, and wrap tightly in plastic. Refrigerate for at least 2 hours, or preferably overnight. 

Roll out chilled dough until it is 1/8th of an inch (3mm) thick. Transfer to tart tin, carefully ensuring it is right into the corners. Trim excess dough from edges of tin with a small knife. Keep these scraps in case you need to do a patch job later. Place pastry lined tart tin in the freezer for 30 minutes. 

Preheat the oven to 350f/180c.  Line the tart pan with parchment paper, allowing some to overhang the edges. Fill the paper with rice or beans, ensuring that the tin is evenly filled. Bake for 25 minutes or until the edges are just starting to colour, then remove the paper and beans and bake for another 5-10 minutes, or until the pastry is golden brown and cooked through. Remove from the oven and rest on a wire rack until completely cool.

PASTRY CREAM 

Place milk in a medium saucepan with the salt. Heat until small bubbles appear at the sides of the milk, and it just starts to steam. Add lavender, stir well, cover, and allow to steep for 20-25 minutes. Strain the lavender from the milk, and return the infused milk to the pan. 

Prepare a heat resistant bowl with a sieve placed over it for straining the pastry cream. In another bowl, whisk together the corn starch, sugar, and eggs. 

Heat the infused milk on a medium heat until it is just close to a boil. Whisk frequently to prevent it from catching. Remove from heat, and pour about a quarter of the milk mixture into the egg/sugar/cornstarch mixture, whisking constantly. Add another quarter of the milk, and whisk until well combined. This step tempers the eggs to ensure that they will not scramble when added to the hot milk. 

Add the egg and milk mixture back into the saucepan, and place it over medium heat. Whisk until it reaches the consistency of lightly whipped cream. Watch this stage very carefully, as this process happens very quickly. Pour the mixture through the sieve into the prepared bowl. Let the pastry cream cool for approximately 10 minutes, or until it is 140f/60c. While it is cooling, cut the butter up into tablespoon sized chunks. Add the butter to the pastry cream one chunk at a time, whisking until completely combined. Let it cool for a few minutes more, then place plastic wrap directly onto the pastry cream to ensure a skin does not form. Refrigerate until completely cold. 

In a stand mixer, or in a mixing bowl, whip the cream until medium-stiff form. You want it to have a similar consistency to that of the pastry cream, so that they incorporate nicely when you combine them. Gently fold the cream into the whipped pastry cream. Be careful not to over-mix. 

ASSEMBLY

Scoop the filling into the prepared cooled tart shell, and smooth off with an offset spatula. Arrange blackberries on top of the filling. Refrigerate until ready to serve. Just before serving, if desired, dust lightly with icing sugar.