La tarte aux mûres (façon Cédric Grolet)

Hello, here is a seasonal dessert that requires a short walk in the nature. I am certainly very lucky to have found the ideal place to pick blackberries per kg, but it is an activity I love doing every year during this period. Personal advice... if you don't have all the necessary ingredients, make a custard cream by removing the cocoa butter, mascarpone and adding 20 g of liquid cream, I'm not sure that this radically changes the taste of the pie. I don't put pectin in the compote because after a first try, I found it a little too rubbery, I also reduced the amount of sugar (80g instead of 100g)! Feel free to leave a comment, to tell me if you liked it or not! But also what could be improved! See you soon for another recipe. Dom ************************* List of ingredients and equipment: ▶️ https://lapatededom.com/the-blackberr... Recipe for this dessert (step-by-step instructions and tips) : ▶️ https://lapatededom.com/product/black... All my recipe cards ( current and future ) : ▶️ https://lapatededom.com/product/all-c... ************************* If you find any translation errors, please send me a message to [email protected] ************************* The link between sweet dough and the making of the pie shell:    • La pâte sucrée (Recette - Fonçage - Cuisson)   For drilling with a flange:    • Fond de tarte (technique pour un visuel pa...   See you very soon Dom If you are in a hurry... here is a direct access to the different steps. 0:00 Intro 01:12 The tart shell 04:15 Almond cream 07:49 C. Grolet pastry cream 14:55 Blackberry compote 16:41 Mounting and cutting Translated with www.DeepL.com/Translator