-
1
To make the granite, combine the water, the sugar and the 2 cups of mint in a saucepan and bring to a boil.
-
2
Lower heat and simmer 5 minutes.
-
3
Remove from heat and let stand 15 minutes.
-
4
Strain and let cool completely.
-
5
Add the lemon juice, Champagne and remaining mint leaves and pour into a shallow, nonreactive dish.
-
6
Freeze for several hours or overnight, until firm throughout, stirring occasionally.
-
7
To make the tart, pulse the almonds and sugar in a food processor until coarsely ground.
-
8
Add the flour and salt, and pulse to combine.
-
9
Add the butter, and pulse until the mixture resembles coarse meal.
-
10
Whisk together the egg yolk, water and almond extract.
-
11
Add to the flour mixture and process just until the mixture starts to come together.
-
12
Press into a bowl, flatten into a disk, wrap in plastic and refrigerate for 30 minutes.
-
13
Place the eggs and 1 cup plus 2 tablespoons of sugar in a medium nonreactive saucepan and whisk until thickened and light in color.
-
14
Whisk in the lemon zest and juice.
-
15
Place over low heat and cook, whisking constantly, until thick, about 10 minutes; do not let the mixture come to a boil.
-
16
Remove from heat and whisk in the butter.
-
17
Let cool.
-
18
Refrigerate until cold.
-
19
Preheat the oven to 350 degrees.
-
20
Roll out the dough and fit into a 10-inch quiche dish.
-
21
Line with foil and fill with pie weights or dried beans.
-
22
Bake for 20 minutes.
-
23
Remove the foil and weights and bake until the crust is lightly browned, about 5 minutes longer.
-
24
Let cool.
-
25
Whip the cream until it holds firm peaks and fold it into the lemon mixture.
-
26
Spoon into the tart shell and refrigerate for several hours.
-
27
About 1 hour before serving, gently toss the blackberries with the 1/4 cup of sugar.
-
28
Just before serving, drain the blackberries and arrange them over the filling.
-
29
Sift a little confectioners' sugar over the top.
-
30
Place a slice of the tart on each of 8 plates.
-
31
Scrape the granite into balls with a spoon, place a ball on each plate and serve immediately.
