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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
- ⅛ tsp. kosher salt
- 1 cup flour
For the Filling:
- ¼ cup sugar
- 3 tbsp. cornstarch
- 1 tbsp. flour
- ⅛ tsp. salt
- 3 egg yolks
- 1½ 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