Brown Butter Blackberry Tartlets

Portions:5 Tartlets
Cooking Time:2 hours 45 minutes
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Equipment

  • Five 4-inch tart pans (or one 9-inch tart pan)
  • Fork
  • 4-quart saucepan
  • whisk,
  • plastic wrap

Ingredients

For the Crust:

  • 6 tbsp. unsalted butter cubed
  • 3 tbsp. water
  • 1 tbsp. canola oil
  • 1 tbsp. sugar
  • tsp. kosher salt
  • 1 cup flour

For the Filling:

  • ¼ cup sugar
  • 3 tbsp. cornstarch
  • 1 tbsp. flour
  • tsp. salt
  • 3 egg yolks
  • cups milk
  • 2 tbsp. butter cubed and chilled
  • 1 tsp. vanilla extract
  • 5 cups blackberries

Instructions

  • Preheat your oven to 400°F (200°C).
  • In a heatproof bowl, stir together the cubed butter, water, canola oil, sugar, and salt.
  • Bake until the butter is bubbling and lightly browned at the edges, about 20 minutes.
  • Remove from the oven and stir in the flour until the dough comes together.
  • Press the dough into the bottom and up the sides of five 4-inch tart pans (or one large 9-inch tart pan).
  • Use a fork to prick the dough all over.
  • Bake until the crust is cooked through, 10-12 minutes.
  • Let cool.

Make the Filling:

  • In a 4-quart saucepan, whisk together the sugar, cornstarch, flour, salt, and egg yolks until smooth.
  • Stir in the milk and place the saucepan over medium heat.
  • Cook, stirring constantly, until the mixture thickens, about 15 minutes.
  • Remove from heat and slowly whisk in the chilled butter until smooth.
  • Stir in the vanilla extract.
  • Transfer the pastry cream to a bowl and cover with plastic wrap, pressing it directly on the surface to prevent a skin from forming.
  • Chill until set, at least 2 hours.

Assemble the Tartlets:

  • Once the pastry cream is set, spread it evenly over the cooled tart shells.
  • Garnish with fresh blackberries.
  • Chill the tartlets until ready to serv

Notes / Tips / Wine Advice:

Wine Pairing:

Pair these tartlets with a sweet, fruity wine such as a chilled Lambrusco or a sparkling Rosé.

Nutritional Information

Calories: 340 kcal | Carbohydrates: 45 g | Protein: 5 g | Fat: 17 g | Fiber: 5 g | Sugar: 20 g | Salt: 180 mg
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Course Dessert / Tarts
Cuisine French
Diets Vegetarian