• Sibylle & Sue

Mother's Day Blackberry Tarte



Mother's Day is right around the corner and we feel like celebrating! 🥳 Now that we've become Mothers (Sue) & Godmothers (Sibylle - hi Amélie, Maxime & Leonore) ourselves, this day has become even more special. We want to send a big shout out to all the beautiful, strong and dedicated Mothers out there. You are simply amazing. This is a lovely tarte to make for your Mother, your bestie who just became a Mother or your Grandmother to feel extra special. It's really easy to make and looks so delightful. Almost too pretty to eat, isn't it?


What you'll need:


For the shortcrust pastry:

- 250g flour

- 125g butter, cut into little pieces, cold

- 70g sugar

- 1 egg

- a dash of salt


1) Combine all above ingredients together with your hands. Wash your hands with very cold water first, so the dough doesn't become too warm. Also make sure not to overdo it, just lightly crumble everything together with your fingers (otherwise the dough will become too pasty!)

2) Place the dough in a little dish and refrigerate for about an hour.

3) After 1 hour, roll out the dough and place it into your baking sheet. Cover with cherry kernels or uncooked chickpeas and blind-bake at 200 C for about 12-15'. Keep an eye on it, it should become slightly golden.

4) Remove from the oven and remove the cherry kernels immediately. Let cool.


For the filling:

- 2 eggs (egg whites and yolks separated)

- 40g sugar

- 250g mascarpone

- Lemon zest

- 200g strawberries (puréed)

- 125g heavy cream


1) Mix the egg yolks and sugar with your hand mixer until they become light and fluffy.

2) Add mascarpone, strawberries and lemon zest and mix well.

3) Pour the heavy cream into a separate bowl and whisk on high speed for about a minute until stiff peaks form. Then add this to the mascarpone mixture and combine.

4) Beat the egg whites until soft peaks form and then also gently fold them into the mascarpone mixture.


Pour the cream into the cooled shortcrust pastry and refrigerate for st least an hour. Right before serving, top the cake off with blackberries, blueberries & edible flowers.


Enjoy, xx


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