Congrats Claire! Your videos bring me a lot of joy 🥰. My favorite recipe to eat so far has been the danish. I tried the cherry and blueberry varieties and they were both out of this world. I love danishes now.
Congratulations Claire, you totally deserve it, you are such a highlight to so many people's week. Your detailed instructions and observations are very useful and I think you're a great teacher.
And to answer your question, the flat breads or the crème caramel, both of which turned out great. I'm sure all the others are amazing too but they're the ones I've made so far.
Hi Clare! I just wanted to let you know that your method for pressing the dough into the pan was extremely helpful! I am disabled and not able to roll anything out, so this allows me to bake tarts now!
It would be interesting to experiment with some flavor combinations to get the sweetness of those berries with some added tartness. I think that blackberries are quite tart to compliment the caramel. I think I would start with blueberry lemon, maybe?
I just made this and the blackberry caramel is sooooo delicious!! I added a dark chocolate ganache layer underneath and loved the combo! I can't wait to finish my tart ❤️
I didn’t have corn syrup so I used honey instead. Worked great and I really loved the floral note it added. Great recipe, and it looks very impressive when done :)
I love this recipe! I’ve made it three times for all the summer events happening. I did blackberry, strawberry and raspberry. So far the blackberry is my fav but my curiosity wanted to try other berries. ❤
I just tried making this last week - I will definitely be trying again! - every recipe in this book is amazing. I made the lemon tart this week, but the pumpkin pie got rave reviews last October.
These videos helped me get through a post-COVID fog, and your chocolate chip cookie recipe may have changed my life. I'm sure there are thousands of people with similar stories. Congratulations on building a community, 1 million dessert people strong.
I love this recipe! I made it for my birthday, despite coming down with C0VID later that same day (definitely not the tart's fault, lol). I made this vegetarian by a 1:1 substitute of Agar Agar for the gelatin. I made sure to add it in to the caramel a few minutes before it was done so that it would activate properly. It also sets a lot faster than gelatin, so cooling in an ice bath definitely not required. (Mine got super thick, so I had to place the remaining Blackberries on top of of the filling) Thanks, Claire!!! 💖🧡💛💚💙💜🤎🖤
Hi Claire! Is there a way to make this vegetarian friendly? I know regular caramel tarts don't use gelatin to set the filling - is there a reason why it's needed here? What modifications would you recommend?
It's all about the texture! Gelatin cuts beautifully... cleanly. Anything else just won't cut it. Ha ha. But you can certainly use any veggie based thickener, it just might be a sloppy oozy cut. I don't think clarity is as big of an issue since it's a caramel sauce. As for the caramel...not sure what to substitute the cream with. Any nut juice, I suppose.🤷🏻♀️
I just made this with agar yesterday. Initially I made a test batch of just the caramel using the method as written in the book and it did not work! So don’t just sub it, because it won’t set properly. The key is to boil the water and agar separately to activate it first. It’s much more heat tolerant than gelatin so you can bring it to a full boil. Here’s what I did: 1. Boil 1/4tsp agar with ~1/4C water (some of it will evaporate) for 2-3 minutes until the granules are dissolved, set aside the saucepan 2. Make the caramel with sugar and cream, blackberries etc. as in the recipe 3. Strain caramel mixture into the saucepan with the agar, cook at medium low heat and whisk well to incorporate until smooth and no agar bits remain. My agar kind of clumped up as it cooled while I was making the caramel, but it will melt back in with the heat The rest is the same as the recipe. It takes a little adjustment but it does work. Good luck!
This is fantastic. A friend brought me some home grown berries and I knew immediately that I wanted to try this recipe. It was very popular at my house and will stick in my summer dessert rotation!
I made the cranberry pomegranate mousse pie last weekend and it was my first EVER time using gelatin. With that experience under my belt, I think I have all the skills to make this tart! Great video, and congratulations to everyone for 1 million subcribers!
As someone who is about to move into a place with an induction cooktop, I am greatly interested in how your bakes come out with it versus a gas cooktop. Would also love a section on Clareified over the differences you may notice over the two!
I've lived in places with each gas, electric and induction. I think the main consideration isn't what you think: the types of pans you are able to use. You must use magnetic, flat bottom pans (skillets, heavy bottom steel pans). I would also buy a flat induction disk for the burner so you can use the induction burners with aluminum pans.
Ok that was a bit challenging. Missing steps: Use 2 tbsp of water with the tort crust recipe not 4, and aluminum foil method is not great; use pie weights instead. I'd roll it out next time too instead of trying to press into the pan, but the basic technique of creating the base and then lining the sides with the crust works well. Baking time was way off for me, more like about 30 minutes to finish the crust up. Amount of water for caramel is about 1/3 cup and as much more as you need to cover the bottom of your pan, whole thing should be about maybe 1/4" deep at most. I brushed the sides with water as shown but I don't know that it actually mattered. Amount of water for gelatin is about 1/4 cup or a bit more, and one packet of unflavored gelatin is fine so don't bother trying to measure out 3g or whatever the recipe says. Once the caramel starts to get some color it'll cook fast, so watch it. Gelatin takes about 3-4 minutes to melt once you put it in the pan if you're re-using the same pan as the caramel. Mash the blackberries pretty early on or even immediately if they're very soft. More surface area and more juice released will mean more flavor. Amounts of everything else were about right. For timing, sprinkle the gelatin over the cold water as soon as you've finished adding the milk, vanilla, and salt to the caramel but before blackberries. Make your ice bath while the berries are incorporating. If you use enough ice it'll still be plenty cold. Pour berry mixture into strainer but don't mess with it yet; add gelatin to pan and put back over heat on medium low and then strain the berries. By the time you're done straining the berries the gelatin will probably be ready (everything with the gelatin will go way faster than the timings in this video) and add to berry caramel mixture. Chill and pour as indicated, but if the tart is full then don't try to just add the rest of the mixture or it'll overflow. If you have extra blackberry caramel just grab a spoon and enjoy it, or maybe pour it over something like ice cream.
Please accept my sincerest congratulations, Claire 🤍 I think you’re a household name now and you deserve so much more. With that being said, I’m truly in love with your personality and the way you approach each and every recipe. xoxo from Poland 👋🏻
Love your recipes! Made your chocolate tart last weekend and it was great How would substituting agar for gelatin work? Most of my friends are vegetarian
I've only made this recipe once before, but I have to say that it's probably one of the best things I've ever eaten. The best word I can use to describe it is 'refreshing', the caramel and crust complement the fresh blackberries so well. I'd highly recommend making this recipe if you've got blackberries.
I've been eyeing this recipe in your book for a long time, now I'm not as intimidated to make it!! I'm going to make it this weekend for my birthday in fact ❤️🎉
I made this the other day and I was so happy with the result! One thing I love about Claire and Dessert Person is that every single recipe I try turns out amazing :)
Your Chocolate Chip Cookie recipe with brown butter, been making it ever since you shared it with us. Can’t seem to stop making/baking that recipe and we continue to share too! This recipe sealed it for me, I bought your book with much Joy! Thank You Claire!
I was hoping to get a video for this one! Now I feel more confident trying this recipe 🥰 Claire, thank you so much for all your explanations for why things are the way they are, you really help me understand things and learn, rather than just give us recipes. It's all so valuable 😊
Congrats on 1 mil!! This looks delicious and I feel inspired - If you're in a country where you can't easily get corn syrup, is golden syrup okay? Also, has anyone in the comments tried this with raspberries/other berries?
Would this work well with raspberries? I'm not sure if there is a big enough difference in structural integrity or moisture content to cause a problem.
I was thinking raspberries too. I am not the biggest blackberry fan. I'm thinking use them in the sauce and strain and then for the tart freeze the raspberries a bit so they hold up when you put the caramel sauce on top of them, they you are chilling the whole tart anyways so I think they would work if you found nice firm raspberries that aren't mushy.
This was the first thing I ever made when I got the cookbook!!!!! It is so freaking good it’s wild! Like actually made me a believer in baking pastry and I felt confident in myself!!!! Love you x1000000 Claire!!!!!
I just realized why I love Claire so much and all of her videos bringing me so much peace: she reminds me of the most amazing teacher I ever had. I admired and loved her so much and Claire reminds me of her so much
Congratulations on 1 Million! I love your recipes, they’re always beautifully intricate in looks but approachable and easy! I love your facts and the aura of your videos so relaxing and funny. 🥰 I have some black berries needing use, I might just make this
I like the idea but I don't get why one would use stewed animal bones (gelatin) and breast milk. I'm writing down the recipe but in a plant-based version, to try.
Thank you so much for making this recipe!!! I've been wanting to try it ever since I got the book and now that it's blackberry season I've been gearing up to do it but I'm super intimidated by both gelatin and caramel. Cannot wait to try it with this video to walk me through! Yay!!!
Don’t be intimidated. I am a new baker of only a year. I taught myself to bake during Covid watching videos like Clair. The more you use/try something, the more confident you will become. I bake all sorts of things now and I never thought I could.
Hey Claire! Was just wondering if it was possible to have a replacement for the gelatin? I have family members who are halal but would still love to make this for them! 😊
I made this a couple weeks after the video came out, for my birthday. Everyone enjoyed it but I could not because I was suffering from allergies and my sinuses were so inflamed I couldn’t taste anything. Watching this video again has inspired me to make it again this summer ❤
Claire - no disrespect, but to start the caramel, you add the water first, but no where do you mention water in the recipe of the caramel. Maybe I am mistaken, but I don't really think I am. I've watched this vid 6 times, thinking I must have missed it (or, in the recipe 'down below', but there is still no mention of water, to start the caramel. From the looks of what you added, it seemed to be about 2 ounces of water to start. As well, to 'dissolve the gelatin', before melting it, again, you made no mention of water whatsoever, altho, it is clearly required. This 'non' consideration of water, and it's volume, seems to be a habit of yours. Far be it from me to complain, as otherwise, altho I've messed up both parts (slightly) the first time I made this blackberry caramel tart (regarding issues of water), I feel pretty confident now, that come hell or high water, I'm gonna get it right this time, or good enough for jazz. Honestly, if you could include the mundane, 'everyone knows' volume of water, regarding whatever, I think it might be helpful. Maybe I'm wrong, maybe I missed it, but I've watched this vid many times, and haven't caught on yet. Apologies, if I'm wrong.
Hi Claire! Love this recipe. Tarts are my favorite to make at home, but sometimes I have trouble removing the bottom piece of the fluted pan. I often bake tarts for family and friends and need to remove the bottom piece before gifting. Some days are easier than others. Any tips? Thanks!
Congratulation guys on 1 million subscribers. For the world being what it is it's wonderful to have a positive entertaining and informative program like this.
Hi!! English isn't my first language so I usually wait until there are captions to watch the videos but your recent videos still don't have captions. Will you be adding them soon? It would be really helpful!
For me, this was almost too painstaking to make but taste and appearance exceeded my expectations. If using a 10” tart pan, as your cookbook suggests you can, the recipe for the crust just barely makes enough. If I make this again, I will double up the tart dough recipe and use a bit more and freeze the rest.
I've made this many times. You can temper the caramel strength by stopping it at a lighter color and it also results in a pinker filling. How would you modify this for strawberries instead of blackberries?
I just made this today and I love it! The tart crust is so tasty and you get so much of the freshness of the blackberries without the caramel overpowering everything
Blackberries are my favourite, but they aren't indigenous to my island which is the reason we need teleporters. Not a good reason but a justifiable one. lol.
Has anyone tried replacing some of the ingredients for the Salted Caramel with Nestle Condensed Milk and adding the salt and Vanilla extract to have a slightly thicker sauce.
Congrats Claire!! I love this channel and it’s challenged me to make more adventurous in my baking and my husband is grateful because he gets to eat my baking. I cannot wait for your second book so I can go on more adventures with you.
Just tried making this, but how do I get the crust not to crack after it's been baked? The cracks are where each piece of dough was inserted, it's as though my dough isn't cohesive 😞
I had a nightmare baking this today. Picked the blackberries myself and although they were well washed when it came out the fridge there were little worms crawling all over the top of the pie. Lesson learned hhahaa
dont get me wrong i love claire, but i really miss the suffering that the gourmet makes put her through lol well not about the suffering itself but the huge struggle for a great result in the end, seing her doing research and testing stuff out, i really miss that
