Description
Sweet and tart blackberry filling in a buttery vanilla pastry cream tart shell. Perfect for a special occasion or afternoon tea.
Ingredients
Units
Scale
- 14 oz (400 g) unsalted butter
- 1 tbsp white distilled vinegar
- 3 oz (100 g) granulated sugar
- 2/3 cups (160 ml) water
- 1 lbs (665 g) all purpose flour
- 1 tsp salt
- 1 cups (237 ml) milk
- 1 cups (237 ml) heavy cream
- 1/4 cups (60 ml) cornstarch
- 2 eggs
- 4 egg yolks
- 2 oz butter
- 1/2 vanilla bean
- 1 orange zest
Instructions
- Crust
- Remove butter from the fridge 20 minutes before mixing.
- In a small bowl, combine sugar, water, and vinegar; stir to dissolve the sugar. Refrigerate for 10 minutes, then stir again to completely dissolve the sugar.
- In a food processor, pulse flour and salt to combine. Add butter and pulse 3–4 times until butter is cut in and evenly dispersed. You should have visible chunks of butter.
- Pour mixture into a large bowl; make a well in the center. Pour vinegar-water mixture and almond extract into the well; gently mix into the flour with a fork. When liquid is evenly dispersed, dump dough onto a clean surface and knead gently until it forms a cohesive ball.
- Cut the dough in half and shape each half into a disc about 1/2–3/4 inch thick. Wrap in plastic wrap and chill for at least two hours, or overnight. Take dough out of the fridge about 15 minutes before rolling.
- Cut each disc in half, roll into a 1/8-inch-thick square, and cut into four pieces. Place each piece in a tart mold. Roll dough from the center outward, turning 30 degrees after each roll. Carefully move the dough to your tart pan and press into all corners, pinching off the excess.
- Dock with a fork and freeze for 20 minutes. Preheat oven to 400°F (204°C). Place tin foil over tart shell, pressing it down, and fill with beans, rice, or pie weights. Blind bake for 15 minutes, flipping halfway through. Remove weights and foil; bake for another 5–7 minutes, until golden brown. Let cool completely.
- Cream
- In a medium saucepan, heat milk, 1/2 cup cream, and vanilla bean pod (split and scraped). Bring to a boil, remove from heat, cover, and let steep for 20 minutes. Strain, then return to burner. Add sugar and bring to a boil.
- While heating, combine eggs, yolks, cornstarch, and remaining 1/2 cup cream in a medium bowl. Whisk until smooth.
- When the cream/sugar mixture simmers and the sugar is dissolved, temper into the egg mixture, whisking constantly. Return to the saucepan and cook over medium-low heat, whisking constantly, until thickened.
- Bring to a boil, remove from heat, and immediately strain to remove any scrambled eggs. Whisk in butter and orange zest and chill for about 4 hours or overnight.
- Tart Assembly
- Pipe pastry cream into each tart shell. Arrange blackberries on top, then add chopped pistachios and more orange zest.
- For tarts made ahead, spread a thin layer of apricot jam onto the pastry crust before filling to prevent sogginess.
Notes
- For a richer flavor, use high-quality vanilla bean paste instead of extract in the pastry cream.
- To prevent the tart shells from shrinking during baking, chill the dough thoroughly and pre-bake them with pie weights.
- Leftover tartlets can be stored in the refrigerator for up to 2 days; cover with plastic wrap to maintain freshness.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 tartlet
- Calories: 350
- Sugar: 25
- Sodium: 100
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 100