Berry-Cream Tartlets

You can use any combination of berries in these prettier-than-a-pastry-shop tartlets that are surprisingly easy to make. Use a “no roll” crust, a pastry cream that can be made days in advance, and a little jam to sweeten and glaze the berries.

 

Berry-Cream Tartlets

 

For the pastry cream:

1 cup (8 fl. oz./250 ml.) whole milk

1/2 vanilla bean, split lengthwise

3 large egg yolks

1/4 cup (2 oz./60 g.) sugar

1 1/2 Tbs. cornstarch

 

2 Tbs. sour cream

2 Tbs. berry jam such as raspberry, boysenberry or strawberry

1 Tbs. berry liqueur, such as framboise

2 cups (8 oz./250 g.) mixed berries, stemmed and cored if using strawberries

4 fully baked tartlet shells from sweet pastry dough (recipe follows)

 

To make the pastry cream, in a heavy saucepan over medium heat, combine the milk and vanilla bean. Warm the mixture until small bubbles appear around the edge of the pan. Meanwhile, in a bowl, whisk together the egg yolks, sugar and cornstarch until blended.

 

Gradually whisk the hot milk into the egg mixture. Return the mixture to the saucepan and whisk over medium heat until the mixture thickens and boils gently, about 1 minute.

 

Transfer to a small bowl, cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, and refrigerate until well chilled, about 2 hours, before using.

 

In a bowl, stir together the pastry cream and sour cream to loosen. In another bowl, whisk together the jam and liqueur to blend.

 

Gently fold the berries into the jam mixture until coated. Divide the cream evenly among the tartlet shells, spreading it evenly, then top with the berries, dividing evenly. Remove the tartlets from the pan and serve. Serves 4.

 

Sweet Pastry Dough

 

1 1/2 cups (7 1/2 oz./235 g.) unbleached all-purpose flour

1/4 cup (2 oz./60 g.) sugar

1/2 tsp. kosher salt

1/2 cup plus 2 Tbs. (5 oz./155 g.), unsalted butter, melted and cooled slightly, plus butter for pans

 

In a medium bowl, whisk together the flour, sugar and salt until blended. Add the butter and stir with a fork until moist clumps form. Gently gather the dough into a ball.

 

Preheat the oven to 375 degrees F (190 degrees C). Butter four 4-inch (10-cm.) tartlet pans with 1-inch (2.5-cm.) sides and removable bottoms. Cut the dough into 4 equal portions. Press each portion evenly over the bottom and up the sides of a tartlet pan. Bake until golden brown, about 17 minutes. Let cool completely on a wire rack before filling. Makes four 4-inch (10-cm.) tartlet shells.

 

Find more recipes inspired by fruits, vegetables or herbs grown in your own garden in Williams-Sonoma Kitchen Garden Cookbook, by Jeanne Kelley.