Spicy Globe Basil Blackberry Tart

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I don’t use a tart pan, I use a springform pan and the Spicy Globe Basil Blackberry Tart is beautiful, and is really delicious!

The shortbread crust with the vanilla bean filling makes this tart so rich. Top it off with the Spicy Globe Blackberry topping and its a dessert from heaven.

You can download and print the recipe by clicking on the Hyperlink:

Spicy Globe Basil Blackberry Tart



2 cups Sour Cream
Just over 3/4 cup Sugar
1/2 Vanilla Bean, halved lengthwise

Cornmeal Shortbread Dough

1 1/4 cup All Purpose Flour
3 tablespoons fine Yellow Cornmeal
1/4 teaspoon Salt
1 large Egg Yolk
1 1/2 tablespoons Heavy (whipping) Cream
1/2 teaspoon Pure Vanilla Extract
6 tablespoons Butter, softened
3 tablespoons Sugar
1 tablespoon Orange zest, finely grated

2 cups Blackberries
1/4 cup fresh Spicy Globe Basil leaves, loosely packed
plus sprigs for garnish
1/4 teaspoon Cinnamon, ground
1 tablespoon water


After washing the Spicy Globe Basil, pinch the leaves from the stem and put them in a bowl. Combine the sour cream and white sugar mixing until white sugar is dissolved.

Cut the vanilla bean pod in to half and slice it length wise.Scrape the vanilla bean out with the knife and add it to the mixture.Since it is very costly, make sure that you are not wasting any of it.Stir the vanilla bean into mixture; once it is completely stirred, put a lid on it and refrigerate it for 3 hours or overnight.

The next step is to prepare cornmeal short bread dough for the crust.Add flour, yellow cornmeal, salt and whisk it together. And set it aside.

In another bowl, add egg yolk, heavy cream, pure vanilla extract and whisk it together. Set this mixture aside.

Add real butter to the mixing bowl; add sugar and beat it at medium speed until it is light and fluffy. Add in the yolk mixture and the orange zest.

Turn down the speed of the beater and add the flour mixture.Beat the mixture until it forms a dough that is very soft.

When the dough is ready, place in your hands to form it in to a little disk and wrap it with the help of a plastic wrap. You need to refrigerate it for at least 30 minutes.

Preheat your oven to 375F.

Remove the dough from the refrigerator. Cover the bottom of the pan with parchment paper and spread the dough over it.Leave a little bit over the edge so that you can easily pick up the crust once it is baked. Mold the dough to the pan, make sure that the bottom of the pan is completely covered with dough. Place the crust in the oven for about 18 to 20 minutes until it turns golden. Take it out, put it in a rack and cool it completely once it is baked.

In a saucepan; add fresh blackberries, Spicy Globe Basil, cinnamon and sugar. Bring to a boil and cook it until the juice starts to come out which takes about two minutes.

Take the dough out of the tart pan on a dish. Spoon the vanilla bean filling that we have already prepared and spread it on the dough. Spoon the cooked blackberry mixture over the crust.

Garnish with some fresh basil tops.

The Spicy Globe Basil Blackberry Tart is ready for you to eat now!

{ 3 comments… read them below or add one }

RebeccaNo Gravatar June 23, 2010 at 1:00 am

Looks yummy and I trust taste even better!!


Joey ManleyNo Gravatar May 22, 2011 at 10:48 pm

Would it ruin the taste if I used vanilla extract instead of a vanilla bean in the sour cream mixture?


RamonaNo Gravatar May 23, 2011 at 9:06 am

Not at all, but you might then add some Vanilla Bean it really adds to it…just take a real vanilla bean and scrap the inside vanilla beans….you will really taste a delicious difference!


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