Blackberry Tart with Spiked Créme Anglaise Recipe

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Créme anglaise is a slightly thickened custard sauce that is used as a garnish on all sorts of desserts.  Here, the sauce is spiked with créme de cassis and drizzled over slices of warm blackberry tart.

Ingredients:
Tart Crust:
1/4 cup sugar
1 stick unsalted butter, slightly softened
1 egg
1/2 tspn vanilla extract
1 1/3 cups all-purpose flour

Topping:
2 cups fresh blackberries
2 tbsp corn starch
2 tbsp sugar
1/2 cup heavy cream
1 tspn vanilla extract
1 tbsp créme de cassis
2 egg yolks
3 tbsp sugar

Preparation:
Tart Crust:

1. Cream together the sugar and butter until just combined.
2. Add in the egg yolk and vanilla extract; mix until incorporated.
3. Add in the flour; mix until the dough is smooth.  Wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
4. Remove from the refrigerator.  Roll out on a slightly floured surface to a 1/8 inch thick, 12 inch circle.
5. Place the dough in a 10 inch tart pan.  Carefully press the dough into the pan.
6. Cover with plastic and chill in the refrigerator until ready to bake.

To make the tart:

1. Preheat the oven to 400 degrees Fahrenheit. 
2. In a medium bowl, combine the blackberries, cornstarch, and sugar until well combined.  Let stand for 5 minutes.
3. Remove the tart crust from the refrigerator and spread the blackberry mixture onto the tart crust, leaving a 1/2 inch border.  
4. Bake for 45 to 55 minutes or until the fruit is bubbling and the crust is golden brown.  Remove from the oven and allow to cool slightly.
5. In a small saucepan over medium-low heat, add the cream and vanilla extract.  Bring just to a simmer.
6. In a large bowl, whisk together the créme de cassis, egg yolks, and sugar until smooth.  Whisking constantly, gradually add 1/2 cup of hot cream into the egg yolks.  Immediately add the egg yolk mixture back to the pot and cook, whisking constantly, until the mixture coats the back of a spoon, about 6 minutes.
7. Serve the tart slightly warm with the créme anglaise drizzled over the top.

Recipe courtesy of Not-So-Humble Pies by Kelley Jaggers

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