When the blackberry season reaches its peak, it is impossible to resist the temptation to prepare a delicious blackberry tart. This dessert, distinguished by its fragrant shortcrust pastry base and juicy caramelized blackberry filling, is a perfect balance of sweetness and acidity, with a touch of freshness offered by the mint leaves. The preparation begins with cooking the blackberries, which, combined with sugar, release an intense and enveloping flavor, making the filling rich and juicy. The choice to use finely chopped hazelnuts at the bottom of the tart pan is not just a detail of taste, but a clever technique to add a crunchy note that contrasts beautifully with the softness of the fruit. This dessert is typical of Ligurian tradition, where blackberry cultivation is a common practice, and it is perfectly suited to be served on special occasions, such as a summer snack with friends or a dessert for a family dinner. The blackberry tart is not just a dessert, but a way to celebrate berries, which in Liguria are often used in sweet preparations, creating a deep connection with the territory and its rich biodiversity. With the addition of a generous spoonful of whipped cream, this dessert becomes even more refined, ready to delight the palates of young and old alike. Preparing it is a way to bring the authentic flavor of summer fruit to the table, transforming each slice into a moment of sweetness and pleasure.

Clean and wash the blackberries well, then dry them and cook them in a saucepan with sugar and a few leaves of mint, preferably freshly picked. After allowing the shortcrust pastry to thaw, line a well-buttered tart pan with it, sprinkle the bottom with finely chopped hazelnuts, and fill it with the cooked blackberries. In a separate bowl, beat the egg with the sugar and, after adding the liquid cream, pour the resulting mixture over the tart. Bake at 180 degrees Celsius for about 40 minutes. After removing the tart from the pan to place it on a serving plate, decorate with mint leaves.