Blackberry, Chocolate Cream and Vanilla Whipped Cream Puff Pastry Tart

Ingredients

• Dark Chocolate Cream

  • 1/2 cup (105 g) sugar
  • 1/4 cup (35 g) cornstarch
  • 1 pinch salt
  • 2 eggs
  • 1 1/2 cups (375 ml) milk
  • 1/2 cup (125 ml) 35% whipping cream
  • 7 oz (200 g) 70% dark chocolate, chopped

• Vanilla Whipped Cream

  • 2 tsp gelatin
  • 2 tbsp (30 ml) cold water
  • 2 cups (500 ml) 35% whipping cream
  • 2 tbsp sugar
  • 1/2 vanilla bean, split lengthwise and seeds scraped or 1 tsp (5 ml) vanilla

• Blackberry Compote

  • 1 1/4 cups (175 g) fresh blackberries or raspberries, halved
  • 3 tbsp sugar
  • 2 tsp (10 ml) lemon juice

• Puff Pastry

  • 2 sheets (200 g each) store-bought puff pastry, thawed, cold
  • 3 tbsp butter, melted
  • 3 tbsp sugar

• Topping

  • 1 1/4 cups (175 g) fresh blackberries or raspberries, halved if large