400 g of blackberries without seeds
1 cup of water
1 and 3/4 cups of all-purpose flour
600 g of biscotti
1 can of heavy cream
200 g of unsalted butter
400 g of blackberries without seeds
1 cup of water
1 and 3/4 cups of all-purpose flour
600 g of biscotti
1 can of heavy cream
200 g of unsalted butter
In a saucepan, put the blackberries, water, and 1 cup of sugar
Let it cook until the berries are soft. Reserve
Partially, coarsely chop the biscotti and reserve
In a blender, blend the blackberries, heavy cream, and 100 g of butter
Put in a container and mix with the biscotti
Put in a rectangular mold, cover with plastic wrap and refrigerate for at least six hours
In a mixer, beat the remaining butter with the remaining sugar to form a cream
Unmold the tart and top with the cream.
