Star-Studded Berry Tarts
Serves: 2
Leila Emmerich
1 January 1970
Based on User reviews:
44
Spice
51
Sweetness
52
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 cup
Pecan2 cup
Granulated Sugar1 tsp
Salt1 large
Egg (beaten)1 cup
Whole Milk1 tsp
Vanilla Extract3 large
Egg Yolk3 tbsps
CornstarchDirections:
1
Make the crusts: Pulse the flour, pecans, granulated sugar and salt in a food processor until the nuts are finely ground
2
Add the butter and pulse until the mixture looks like coarse meal
3
Drizzle in 6 tablespoons ice water and pulse until the dough comes together
4
Turn out onto a piece of plastic wrap and form into a disk; wrap and refrigerate until firm, about 1 hour
5
Lightly flour a large sheet of parchment paper
6
Roll out the dough on the parchment into a 9-by-13-inch rectangle
7
Trim into an 8-by-12-inch rectangle (reserve the scraps)
8
Cut into eight 3-by-4-inch rectangles
9
Separate the pieces slightly on the parchment, then use your fingers to crimp the edges
10
Slide the parchment onto a baking sheet
11
Roll out the scraps until 1/4 inch thick
12
Cut out 8 stars using a small floured star-shaped cookie cutter; arrange on the baking sheet around the crusts
13
Refrigerate until firm, about 20 minutes
14
Preheat the oven to 375 degrees F
15
Poke holes in the crusts with a fork
16
Brush the stars and the edges of the crusts with the beaten egg
17
Bake until golden brown, about 25 minutes; remove to a rack to cool completely
18
Make the pastry cream: Combine the milk, 1/3 cup granulated sugar and the vanilla in a saucepan and bring to a simmer over medium heat
19
Whisk 1/2 cup buttermilk, the egg yolks, cornstarch and the remaining 1/3 cup sugar in a bowl
20
Slowly pour the hot milk mixture into the egg mixture, whisking constantly
21
Pour the mixture back into the saucepan and cook, whisking, until thick and bubbling, about 3 minutes
22
Transfer to a bowl; stir in the remaining 3 tablespoons buttermilk
23
Lay plastic wrap on the surface and refrigerate 45 minutes
24
Carefully transfer the crusts to a platter
25
Spread the pastry cream on the crusts, then top with the berries
26
Top each tart with a star
27
Dust with confectioners' sugar
28
Photograph by Con Poulos