Скачать или смотреть Ursula-Inspired Blackberry-Lime Tarts with Pop Rocks Crunch (Full Tutorial!)

Introducing a one-of-a-kind Sea Witch Blackberry-Lime Tart with Pop Rocks Crunch. Inspired by Ursula, these are dramatic in the best way. Inky chocolate-hazelnut pâte sucrée, a jammy blackberry-lime compote, soft-set luxurious blackberry mousse, and a hidden blue raspberry popping crunch that crackles when you bite into it. Finished with a molded swirl, velvet-spray gradient, and a hand-decorated 3D tentacle frame.

This tutorial walks you through every recipe and component, plus decorating and final build.

Personal-size. No sharing required.

✨ What’s inside this video
00:00 Intro
00:28 Chocolate-hazelnut pâte sucrée shells + frames
04:38 Blackberry-lime compote
06:24 Soft-set blackberry mousse
09:09 Pop Rocks crunch
10:35 Decorating the tentacle frame
13:16 Assembling the tarts
15:18 Final reveal + slice

Products: https://amzn.to/4tQo5eU

Templates: https://www.theinspired.network/ursul...

Recipes (makes 4 tarts)

CHOCOLATE-HAZELNUT PATE SUCREE

Ingredients
10 g cornstarch
35 g Dutch-process cocoa powder
30 g hazelnut flour
200 AP flour
3 g sea salt
80 g granulated sugar
160 g unsalted butter
1 egg yolk

Method
1. Sift together cornstarch, cocoa, hazelnut flour, AP flour, and salt. Set aside.
2. Combine the butter and
sugar.
3. Add the egg yolk and mix until combined.
4. Add the sifted dry ingredients and mix until homogenous.
5. Wrap and chill at least 2 hours.
6. Roll to 3mm (1/8"), cut frames and line tart rings.
7. Bake at 320ºF (160ºC)
Frames: 10-15 minutes / Shells: 18-22 minutes

BLACKBERRY-LIME COMPOTE

Ingredients
300 g blackberries
50 g granulated sugar
Zest of 1 small lime
1.5 tbsp lime juice
Pinch of salt
1/2 tsp vanilla paste
7 g cornstarch + 1 Tbsp cold water (slurry)

Method
1. Combine blackberries, sugar, lime zest, and salt in a small saucepan. Cook over medium heat until juicy and starting to break down.
2. Add lime juice and vanilla. Simmer 3–4 min.
3. Stir in cornstarch slurry. Cook 1–2 min until thick and glossy.
4. Cool, then chill at least 1 hour before using.

SOFT-SET BLACKBERRY MOUSSE

ingredients
100 g blackberry purée
30 g granulated sugar
1 tsp lime juice
3 g powdered gelatin
18 g cold water
30 g room temp mascarpone
60 g heavy cream (cold)

Method
1. Bloom gelatin in cold water.
2. Gently warm purée + sugar + lime juice until sugar dissolves and it’s steaming. Remove from heat; whisk in bloomed gelatin until smooth. Cool to room temp.
3. Whisk mascarpone smooth. Add cream and whip to soft peaks.
4. Fold whipped cream into cooled fruit base.

BLACKBERRY WHITE CHOCOLATE GANACHE

Ingredients
80 g white chocolate
35 g blackberry purée
5 g unsalted butter, softened (optional)
Pinch of salt
Tiny squeeze of lime juice (optional, max ~1/4 tsp)

Method
1. Melt white chocolate gently.
2. Warm blackberry purée just until steaming (don’t boil).
3. Add warm purée to melted chocolate, stirring to emulsify.
Mix in butter, salt, and optional lime. Blend (immersion blender if possible) until smooth.
Cover surface and cool until thick and pipeable.

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If you remake these, I want to see. Tag me: @InspiredToTaste