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Blackberry Earl Grey Tarts Recipe

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★★★★★

4.7 from 90 reviews

These Blackberry Earl Grey Tarts combine a crisp, buttery tart shell with a luscious layer of blackberry filling and velvety Earl Grey-infused pastry cream. Perfectly balanced between sweet and tart, this dessert features fresh blackberries and aromatic tea flavors, making for an elegant treat ideal for afternoon tea or special occasions.

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 flour
  • ½ cup sugar
  • 1 tsp kosher salt
  • 1 stick cold butter, diced
  • 1 egg yolk
  • 3 tbsp cold water

To Assemble

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

Instructions

  1. Prepare the Blackberry Filling: Blend the blackberries in a food processor, then strain through a fine mesh sieve to remove seeds, collecting the purée. Bloom gelatin by mixing with water and set aside. Combine sugar, cornstarch, and salt, whisk into purée with lemon juice, and cook over medium-low heat, whisking constantly until thickened. Stir in bloomed gelatin until dissolved, then cover with cling film directly on surface and chill for at least 6 hours until thickened.
  2. Make the Earl Grey Pastry Cream: Heat milk with split vanilla bean and Earl Grey tea bags until gently simmering. Remove from heat and steep 20-30 minutes. In a bowl, whisk egg yolks with sugar until thick and pale, then whisk in cornstarch and salt. Remove vanilla bean and tea bags from milk, reheat milk, and temper egg yolk mixture by gradually whisking in hot milk. Return mixture to saucepan and cook, whisking constantly, until mixture boils and thickens. Remove from heat, whisk in butter, cover with cling film on surface, and chill until cold.
  3. Prepare the Tart Dough: Pulse flour, sugar, and salt in a food processor. Add cold butter and pulse until mixture resembles small peas. Combine egg yolk and water; add while pulsing until dough clumps. Press dough together, wrap, and chill for at least 1 hour.
  4. Shape and Bake Tart Shells: Preheat oven to 400°F (204°C). Roll dough to 1/6 inch thickness on a floured surface. Cut circles larger than 3-3/4 inch tart pans. Fit dough into pans, trim excess, and prick with fork. Line with foil and pie weights or dried beans. Bake 20 minutes, remove weights and foil, bake another 5-7 minutes until shells are golden. Cool before removing from pans.
  5. Assemble the Tarts: Whip heavy cream to stiff peaks. Fold one-third into pastry cream until smooth, then gently fold in remaining cream. Fill tart shells with a layer of blackberry filling, pipe or spoon whipped pastry cream on top. Chill until serving. Garnish with fresh blackberries and enjoy.

Notes

  • To avoid seeds in the filling, ensure thorough straining of blended blackberries.
  • Using cling film directly on custard surfaces prevents skin formation.
  • If tart dough tears during rolling, lightly press it back together without overworking to maintain tenderness.
  • Pie weights can be dried beans as a practical alternative during blind baking.
  • Chilling times are essential for proper setting, especially for the filling and pastry cream.

Keywords: Blackberry tart, Earl Grey pastry cream, fruit tart, tea-flavored dessert, baked tarts, homemade tart dough, elegant dessert

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