{"id":6963,"date":"2025-06-15T15:33:36","date_gmt":"2025-06-15T15:33:36","guid":{"rendered":"https:\/\/decorfooditaly.it\/%f0%9f%ab%90-torta-di-more-con-frutta-liofilizzata-en\/"},"modified":"2026-09-09T07:35:24","modified_gmt":"2026-09-09T07:35:24","slug":"journal-professional-culinary-decoration","status":"publish","type":"post","link":"https:\/\/decorfooditaly.it\/en\/journal-professional-culinary-decoration\/","title":{"rendered":"Blackberry Tart with Freeze-Dried Fruit"},"content":{"rendered":"<p>If you enjoy rustic yet refined desserts, this <strong>blackberry tart with freeze-dried fruit<\/strong> is a recipe to try.<\/p>\n<p>Made with crumbly butter shortcrust pastry and filled with <strong>La Concia freeze-dried blackberries<\/strong>, it can be served for breakfast, afternoon tea or at the end of a meal.<\/p>\n<p>Freeze-dried blackberries let you enjoy the distinctive aroma of the fruit even outside its season.<\/p>\n<h2>Ingredients for an 18 cm tart tin<\/h2>\n<h3>For the pastry<\/h3>\n<ul>\n<li>250 g Italian type 00 flour<\/li>\n<li>125 g cold butter<\/li>\n<li>100 g icing sugar<\/li>\n<li>2 egg yolks<\/li>\n<li>Finely grated zest of half a lemon<\/li>\n<li>A pinch of fine salt<\/li>\n<\/ul>\n<h3>For the blackberry filling<\/h3>\n<ul>\n<li>40 g Decorfood Italy freeze-dried blackberries<\/li>\n<li>75 g brown sugar<\/li>\n<li>Finely grated zest of half a lemon<\/li>\n<\/ul>\n<h2>Method<\/h2>\n<h3>1. Rehydrate and macerate the fruit<\/h3>\n<p>Soak the freeze-dried blackberries in lukewarm water for 20 minutes, then dry them well. Place in a bowl with the brown sugar and lemon zest. Mix and leave to macerate for 4 hours at room temperature.<\/p>\n<h3>2. Make the pastry<\/h3>\n<p>Place the flour, salt and cold cubed butter in a food processor. Pulse until the mixture resembles fine crumbs. Transfer to a work surface and add the icing sugar and lemon zest. Make a well, add the egg yolks and work briefly into a dough. Shape into a block, wrap and chill for 30 minutes.<\/p>\n<h3>3. Roll out the base<\/h3>\n<p>Roll out two-thirds of the pastry to a thickness of about half a centimetre and use it to line an 18 cm tart tin. Prick the base with a fork.<\/p>\n<h3>4. Fill and cover<\/h3>\n<p>Drain the blackberries, reserving the juice for a sauce or decoration, and spread them over the pastry base. Roll out the remaining pastry between two sheets of baking paper and place over the filling. Seal the edges and prick the top.<\/p>\n<h3>5. Bake<\/h3>\n<p>Preheat a conventional oven to 175 degrees C. Bake for 35 minutes on a lower shelf, then move to the middle shelf for another 5 minutes to brown the surface. Allow to cool completely before serving.<\/p>\n<h2>A creative Decorfood finishing touch<\/h2>\n<p>Serve with Greek yoghurt or a quenelle of vanilla ice cream. Finish each slice with a light grating of freeze-dried blackberries.<\/p>\n<h2>Where to find freeze-dried blackberries<\/h2>\n<p><strong>La Concia blackberries<\/strong> are available from Decorfood Italy for professional kitchens and home cooks, as part of the gourmet freeze-dried fruit range. Explore the products in the <a href=\"https:\/\/decorfooditaly.it\/en\/shop\/\">online shop<\/a>.<\/p>\n<h2>In summary<\/h2>\n<ul>\n<li>The distinctive taste of blackberries<\/li>\n<li>Crumbly, fragrant shortcrust pastry<\/li>\n<li>A fruit dessert that can be made outside the fresh-fruit season<\/li>\n<li>A choice for afternoon tea or Sunday brunch<\/li>\n<\/ul>\n<p>Have you tried our freeze-dried blackberries? Share your tart with <strong>#DecorfoodItaly<\/strong> and tag us.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>If you enjoy rustic yet refined desserts, this blackberry tart with freeze-dried fruit is a recipe to try. Made with crumbly butter shortcrust pastry and filled with La Concia freeze-dried blackberries, it can be served for breakfast, afternoon tea or at the end of a meal. Freeze-dried blackberries let you enjoy the distinctive aroma of [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":4917,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[51],"tags":[],"class_list":["post-6963","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Blackberry Tart with Freeze-Dried Fruit - decorfood Italy<\/title>\n<meta name=\"description\" content=\"Prepara la torta di more con frutta liofilizzata La Concia: una crostata fragrante, profumata e perfetta tutto l\u2019anno. 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