Very Berry Cream Tartlets

Name: Very Berry Cream Tartlets
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 6 serving(s)
Ingredients: 3/4 c. (11/2 sticks) butter, softened; 3 tbsp. granulated sugar; 1/4 tsp. salt; 1 large egg yolk; 1 1/3 c. all-purpose flour; 6 large egg yolks; 3/4 c. granulated sugar; 6 tbsp. cake flour (not self-rising); 2 1/4 c. whole milk; 1 vanilla bean, split; 1/2 tsp. almond extract; 1/2 c. sliced almonds, toasted; blueberries; blackberries; raspberries; small mint leaves; edible chamomile flowers; confectioners' sugar

By The Good Housekeeping Test KitchenPublished: Apr 12, 2017

Jump to recipe

cream tartlets with fresh berries on top

Mike Garten

Yields:

6 serving(s)

Prep Time:

15 mins

Cook Time:

1 hr 5 mins

Total Time:

1 hr 20 mins

These sweet berry-topped tarts have a nutty surprise waiting at the bottom.

Advertisement - Continue Reading Below

Ingredients

Crust

3/4 cup
(11/2 sticks) butter, softened
3 Tbsp.
granulated sugar
1/4 tsp.
salt
1
large egg yolk
1 1/3 cups
all-purpose flour

Pastry Cream

6
large egg yolks
3/4 cup
granulated sugar
6 Tbsp.
cake flour (not self-rising)
1/4 tsp.
salt
2 1/4 cups
whole milk
1
vanilla bean, split
1/2 tsp.
almond extract
1/2 cup
sliced almonds, toasted

Topping

blueberries
blackberries
raspberries
small mint leaves
edible chamomile flowers
confectioners' sugar

Directions

1. Step 1Make Crust: Preheat oven to 350°F. Spray 6 (4 1/2-inch-wide) mini tartlet pans with removable bottoms (see Editor’s Note, below) with baking spray.
2. Step 2 In medium bowl with mixer on high speed, beat butter, granulated sugar and salt until smooth and creamy. Beat in egg yolk, then flour until just combined. If dough is too soft to handle, wrap in plastic and refrigerate 5 to 10 minutes.
3. Step 3Divide dough into 6 equal mounds. With lightly floured hands, press into bottoms and up sides of prepared tartlet pans in even layer; place pans on cookie sheet.
4. Step 4Cover each tartlet with small sheet parchment; add enough dried beans or pie weights to fill bottoms. Bake 15 to 20 minutes or until golden. Remove parchment and weights; bake another 5 to 8 minutes or until golden brown. Cool tartlet shells completely on wire rack.
5. Step 5Make Pastry Cream: Meanwhile, in large bowl, whisk egg yolks, granulated sugar, cake flour and salt until smooth.
6. Step 6In 3-quart saucepan, heat milk on medium-high until steaming and bubbles form around edge; remove from heat. To egg mixture, add splash of hot milk until smooth, whisking. Continue slowly adding and whisking in hot milk until half of milk is incorporated. Whisk in remaining hot milk until mixture is smooth. Return egg mixture to saucepan. Cook on medium 5 to 7 minutes or until very thick and bubbling, whisking constantly. Remove from heat.
7. Step 7 Scrape seeds from vanilla and whisk into pastry cream, along with almond extract. Using med-mesh sieve, strain pastry cream into medium bowl, pushing through with rubber spatula. Discard any solids. Cover cream with plastic, pressing against surface. Refrigerate until cold, about 2 hours.
8. Step 8Divide almonds among bottoms of tartlet shells. Spread or pipe chilled pastry cream into tartlet shells. Top one-third of surface of tartlets with berries, mint and flowers. Dust lightly with confectioners’ sugar.

Nutritional information (per serving): 625 cals, 12 g protein, 66 g carbs, 36 g fat (19 g sat), 1 g fiber, 395 mg sodium.

EDITOR’S NOTE: May be prepared as 1 full-size tart. Use one 9-inch tart pan with removable bottom. Do not divide dough into 6 pieces. Bake tart with weights 20 to 30 minutes or until golden.

Advertisement - Continue Reading Below