Blackberry Tart

Ingredients

• 115 g (1 stick or 1/2 cup) unsalted butter, softened
• 75 g (3/4 cup) powdered sugar
• 25 g (1/4 cup) ground almonds, sieved
• 1 pinch salt
• 1 egg
• 1 teaspoon vanilla extract
• 250 g (2 cups) all-purpose flour
• 4 g (1.5 teaspoon) gelatine powder , strength: 200 bloom, see notes
• 25 ml (1 tablespoon + 2 teaspoons) cold water
• 20 cl (3/4 cup + 1 tablespoon) milk
• 1 teaspoon vanilla extract / vanilla paste
• 2 egg yolks
• 35 g (3 tablespoons) caster sugar
• 20 g (2.5 tablespoons) cornstarch
• 20 g (1 tablespoon + 1 teaspoon) unsalted butter- diced
• 20cl (3/4 cup + 1 tablespoon) heavy cream (=double cream), 30-36% milk fat
• 360 g (3 cups) blackberries
• 65 g (1/3 cup) caster sugar
• 30 ml (2 tablespoons) lemon juice
• 75 g (2/3 stick) unsalted butter, softened
• 75 g (1/3 cup + 1 tablespoon) caster sugar
• 2 eggs
• 100 g (1 cup) ground almonds
• 125 g (1cup) fresh blackberries
• fresh blackberries
• blackberry filling leftover