Resting time for the pastry: 2 hours

Baking time: 20-25 minutes

 Pastry

1. In a mixer with the paddle attachment, combine the flour, butter and sugar until crumbly.
2. Combine the water and egg yolk and add to the flour mixutre; mix just until combined.
3. Remove from the bowl, wrap in plastic wrap and let rest in the refrigerator for 2 hours.

Tart shell

1. Roll the pastry out to a 2 mm thickness and fit into a tart pan, trimming the edges. 
2. Top the pastry with pie weights and bake in a 150° C/300° F oven for 20-25 minutes.
3. Remove the pie weights and let the shell cool on a rack.

Blackberry coulis

1. Cook 700 g of blackberries with 250 g sugar to make a slightly thick coulis that will not run once chilled.
2. Strain the coulis, pressing to extract as much of the fruit as possible. Chill.

Crystallized blackberries

1. Whisk the egg whites to liquefy them.
2. Roll the remaining blackberries in the egg white, drain, and roll in fine crystallized sugar.
3. Dry at room temperature on parchment paper.

Saint Agur

1. Combine the honey and St. Agur cheese; add the blackberry liqueur.
2. Transfer to a piping bag fitted with a small plain tip.

Assembly (just before serving)

1. Cover the tart shell with a thick layer of chilled blackberry coulis.
2. Arrange the crystallized blackberries on top.
3. Finish by piping dots of the St. Agur mixture among the crystallized blackberries.