Tart with blackberries and wholegrain biscuits


  • 300g Alce Nero flour type "00" (soft flour)
  • 700g blackberries
  • 150g butter
  • 200g Alce Nero light brown cane sugar + 1 tbsp
  • 2 eggs
  • 150g Alce Nero wholegrain biscuits
  • 1 untreated lemon
  • 2g salt


Prepare the pastry using a mixer. Pour the flour, salt, 100g of sugar and chilled, diced butter into a bowl. Blend on the highest speed setting until you get fine crumbs. Add 1 whole egg and 1 egg yolk, then blend for a few seconds until a well-mixed ball is formed. Wrap the dough in cling film and let it rest in the fridge for 20 minutes. In the meantime, wash the blackberries and let them dry on a piece of kitchen roll. Blend the biscuits finely with the mixer. Place the blackberries in a bowl with the sugar and lemon zest and mix together. Divide the pastry into 2 pieces, making one bigger than the other. Roll out the larger piece on a piece of floured baking paper, form a circle and place it inside a springform pan that is 20cm in diameter. Cover the bottom and edges. Prick the bottom with the tines of a fork, create a layer of biscuits, then place the blackberries on top and finish the tart with the second sheet of pastry. Seal the edges, prick the top, brush with the remaining egg white and sprinkle with a tablespoon of sugar. Bake in a pre-heated oven at 180° for around 45-50 minutes until golden.

Serve the tart warm.

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    45 minutes

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