The Berry Pop pie

Vanilla popcorn ganache (to be prepared the day before):

1. Rehydrate the gelatin in cold water.
2. Boil the 120g of 35% cream with the popcorn, remove from the heat and leave to infuse for about 30 minutes.
3. Blend the cream and popcorn, then strain to remove any popcorn residue. Note: popcorn absorbs a lot of liquid, so you will need to weigh your cream again after infusing and add more to obtain 120g of cream in total.
4. Bring to the boil again, add the gelatin off the heat and pour over the white chocolate.
5. Mix gently with a spatula, cover with cling film and leave to rest overnight in the refrigerator.

Caramelized popcorn (to be prepared the day before):

1. Make a dry caramel over low heat. When the caramel turns amber in color, remove from the heat and add the butter and fleur de sel.
2. Mix well.
3. Add the popcorn, and when it is well coated, transfer to a sheet of parchment paper until ready to use.

Blackberry confit (to be prepared the day before): 

1. If you choose the powdered pectin option, mix it with half of the powdered sugar.
2. Cook the blackberries and sugar over low heat until boiling. Add the rest of the sugar and the pectin—or your liquid pectin—and boil again for a few minutes.
3. Set aside in a container, cover with plastic wrap and leave to set overnight in the refrigerator.

Joconde biscuit:

1. Mix the powdered sugar, almond powder, sifted flour, and whole eggs, then beat until the
   mixture increases in volume.
2. Beat the egg whites until stiff, adding the sugar in three batches.
3. Gently fold the egg whites into the previous mixture.
4. Spread into an 8-inch circle.
5. You can add fresh blackberries to your biscuit before baking.
6. Baking time: 8-10 minutes at 350°F.

Sweet dough:

1. Mix the dry ingredients.
2. Add the cold butter, cut into cubes.
3. Using a mixer, mix with the paddle attachment until you obtain a sandy texture. Gradually add the eggs.
4. Once the dough is smooth, cover with plastic wrap and place in the refrigerator for 1 hour or in the freezer for 10 minutes.
5. Roll out the dough to a thickness of about 2 mm, cut out a circle larger than your mold, and line the mold.
6. If the dough is too soft, place it back in the refrigerator before lining the pan.
7. Baking: approximately 10-12 minutes at 350°F.

Optional, popcorn crisp and cornflakes:

1. Melt the chocolate and butter, and pour over the dry mixture. Coat well and pour onto a sheet of parchment paper until the chocolate hardens.
2. Before using, crush the mixture to obtain small crunchy pieces.

Blackberry whipped cream:
To keep the crunchy mixture from moving, you can whip a small amount of cream and gradually mix in a little blackberry confit (the amount depends on how strong you want the blackberry flavor to be).

Assembly:

1. Arrange the crispy pieces in your baked tart shell.
2. Cover with blackberry whipped cream.
3. Spread a thin layer of blackberry confit on your Joconde biscuit and place the biscuit confit side down on the crispy layer.
4. Press down so that the biscuit sticks well to the crispy layer.
5. Cover the blackberry confit tart to the brim. Leave to chill.
6. Meanwhile, whip your ganache until it has a firm texture. Now it's time to let your imagination run wild. Take your favorite piping tip and pipe the ganache onto the tart. I used a petal tip for a change from the St. Honoré tip.
7. Decorate with the rest of your caramelized popcorn and fresh blackberries.

Enjoy!