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Blackberry Earl Grey Tarts Recipe

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★★★★★

4.8 from 101 reviews

These elegant Blackberry Earl Grey Tarts combine the bright, tangy flavor of fresh blackberry filling with a smooth, aromatic Earl Grey infused pastry cream, all nestled in a tender, buttery tart shell. Perfect for special occasions or an indulgent treat, these tarts showcase a harmonious balance of fruity and floral notes with a creamy texture and crisp crust.

Ingredients

Scale

Blackberry Filling

  • 3 cups fresh or frozen blackberries, to make 1 cup purée
  • 1 ½ tsp water
  • ¾ tsp unflavoured gelatin
  • ½ cup sugar
  • 1 tbsp cornstarch
  • pinch kosher salt
  • 1 tsp lemon juice

Earl Grey Pastry Cream

  • 2 cups milk
  • 1 vanilla bean, split
  • 2 Earl Grey tea bags
  • 4 egg yolks
  • ½ cup sugar
  • 4 tbsp cornstarch
  • pinch kosher salt
  • 2 tbsp butter

Tart Dough

  • 1 ½ cups all-purpose flour
  • ½ cup sugar
  • 1 tsp kosher salt
  • 1 stick (8 tbsp) cold unsalted butter, diced
  • 1 egg yolk
  • 3 tbsp cold water

To Assemble

  • ¾ cup heavy whipping cream
  • fresh blackberries, for garnish

Instructions

  1. Prepare Blackberry Filling: Blend the blackberries in a food processor until smooth. Strain the purée through a fine mesh strainer into a bowl, pressing with a spatula to remove seeds completely. Transfer the seedless purée to a small saucepan. In a cup, bloom gelatin by combining it with water; set aside. Whisk sugar, cornstarch, and kosher salt together separately, then add to the blackberry purée along with lemon juice. Cook over medium-low heat, whisking constantly until mixture bubbles and thickens. Stir in bloomed gelatin until fully dissolved. Pour into a bowl, cover surface with cling film, and chill for at least 6 hours until firm.
  2. Make Earl Grey Pastry Cream: Heat milk in a saucepan over medium heat. Add split vanilla bean and Earl Grey tea bags. Once it reaches a gentle simmer, remove from heat, cover, and steep for 20 to 30 minutes. In a bowl, whisk egg yolks with sugar until thickened and pale. Whisk in cornstarch and kosher salt to the egg mixture. Remove vanilla bean and teabags from milk; reheat milk gently. Temper egg yolk mixture by slowly adding warm milk in batches while whisking. Pour mixture back to saucepan and cook over medium heat, whisking constantly until it boils and thickens considerably. Remove from heat, whisk in butter until smooth. Cover pastry cream with cling film directly on surface and chill until cold.
  3. Prepare Tart Dough: In a food processor, pulse together flour, sugar, and kosher salt. Add cold butter and pulse until mixture resembles coarse peas. Whisk egg yolk with cold water and add to the food processor while pulsing until dough clumps together. Gather dough, press into a disk, wrap in plastic, and chill for at least 1 hour.
  4. Bake Tart Shells: Preheat oven to 400°F (200°C). Lightly flour a surface and roll chilled dough to 1/6 inch thickness. Cut circles slightly larger than tart pans (3¾ inch). Line tart pans with dough, trimming edges and pricking bottoms with a fork. Place pans on baking sheet, line with foil and fill with pie weights or dried beans. Bake for 20 minutes, remove weights and foil, bake additional 5-7 minutes until light golden and cooked through. Cool, then remove tarts from pans.
  5. Assemble Tarts: Whip heavy cream to stiff peaks. Fold one-third of whipped cream into chilled pastry cream until smooth and lump-free. Gently fold in remaining whipped cream. Transfer pastry cream to a piping bag fitted with a V-shaped tip or star tip. Spoon a layer of blackberry filling into each tart shell, then pipe the pastry cream decoratively over the filling. Chill until ready to serve. Garnish with fresh blackberries just before serving.

Notes

  • Use fresh or frozen blackberries; if using frozen, thaw and drain excess liquid before blending.
  • Chilling the blackberry filling and pastry cream thoroughly enhances texture and flavor.
  • Make sure butter is very cold when cutting into the flour to achieve a flaky tart crust.
  • Tart shells can be baked a day ahead and stored in an airtight container.
  • If you don’t have a piping bag, you can spoon the pastry cream onto the filling but piping creates a more beautiful presentation.
  • Ensure the cling film touches the surface of fillings to prevent a skin from forming during chilling.

Keywords: blackberry tart, Earl Grey tart, pastry cream tart, berry dessert, French tart, summer dessert, tea infused dessert

Find it online: https://nayabaker.com/blackberry-earl-grey-tarts-recipe/