Blackberry crunchy biscuits {RECIPE}

Thursday, 26 September 2013

I started this recipe purely on the basis of the colour of the cake – hoping that it would taste great as well. It does, phew. The blackberry topping is from the Olive Magazine (September 2013 issue), the pastry follows a shortcrust recipe with a twist (and involves Nutella … just making sure you are reading on). Instead of making a tart, I baked somethink like a fresh biscuit – and therefore I should be able to eat less of it.

The way I made the pastry is quite long, but SO worth the effort! It goes well with the tanginess of the blackberry and the lime whipped cream.

(For at least 8 people – 17 points per portion, ouch!)

For the shortcrust pastry, you will need:          
  • 250g of plain flour
  • A pinch of salt
  • 150g of unsalted butter (at room temperature)
  • 30g of nutella
  • 1 egg
  • 25g of ground almonds
  • 75g of caster sugar

Mix and beat sugar, butter and nutella till light. Add the egg, then the flour, the almonds and salt.

Mix quickly and make a dough. Don't over-mix.

Wrap in cling film and chill for at least two hours before rolling out.

Preheat the oven at 180°C, roll the pastry at the bottom of the baking dish. Blind bake the pastry for 25 minutes – until golden.

 For the blackberry curd, you will need
  •          300g blackberries
  •          1 lime, zested and juiced
  •          3 egg yolks
  •          One tin of condensed milk (397g)
  •          200ml double cream
  •          Icing sugar to sweeten

Cook the blackberries in a splash of water until they start to soften and give up their juices. Pour through a fine sieve into a bowl, pushing all the juices out with the back of a spoon. You should end up with a thin purée. Add the lime juice. Beat the egg yolks with the condensed milk for 2-3 minutes, then beat in the blackberry purée.

With the oven at 200°C, pour the blackberry curd on top of the pastry. Cook for 15 minutes and then cool. Dust with icing sugar and scatter over a few more blackberries.

Beat the cream with a little icing sugar and the lime zest. Serve with the biscuits.

Mr MiH was sent to his parents with half of the cake – making sure this one is not going to stay long and I don’t get too tempted!


  1. Nat, you had me at Blackberry topping (as I loooove blackberries) but the lime whip??!! oh my. That sounds like a delectable combo!

  2. Oh, this looks delicious and decadent!

  3. Oh my gravy! O.O This looks hella good. I need to Pin this.