Star-Studded Berry Tarts

Name: Star-Studded Berry Tarts
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 1 pint blueberries; 118 milliliters buttermilk; 3 Tbsps cornstarch; 1 large egg, beaten; 3 larges egg yolks; 532 milliliters all-purpose flour, plus more for dusting; 158 milliliters granulated sugar; 6 Tbsps granulated sugar; 177 milliliters pecans; 1 pint raspberries; 0 teaspoons salt; 2 sticks cold unsalted butter, cut into 1/2-inch pieces; 1 teaspoon vanilla extract; 237 milliliters whole milk

Star-Studded Berry Tarts is a lacto ovo vegetarian dessert. One portion of this dish contains approximately 9g of protein, 29g of fat, and a total of 577 calories. This recipe serves 8. Head to the store and pick up flour, pecans, raspberries, and a few other things to make it today. From preparation to the plate, this recipe takes about 3 hours and 15 minutes. Users who liked this recipe also liked Star-Studded Blueberry Pie, Star-Studded Celebration Cupcakes, and Star Studded Chocolate Cake.

Instructions

Make the crusts: Pulse the flour, pecans, granulated sugar and salt in a food processor until the nuts are finely ground.

Ingredients you will need

Granulated Sugar

Pecans

All Purpose Flour

Nuts

Salt

Equipment you will use

Food Processor

Add the butter and pulse until the mixture looks like coarse meal.

Ingredients you will need

Butter

Drizzle in 6 tablespoons ice water and pulse until the dough comes together. Turn out onto a piece of plastic wrap and form into a disk; wrap and refrigerate until firm, about 1 hour.

Ingredients you will need

Water

Dough

Wrap

Equipment you will use

Plastic Wrap

Lightly flour a large sheet of parchment paper.

Ingredients you will need

All Purpose Flour

Equipment you will use

Baking Paper

Roll out the dough on the parchment into a 9-by-13-inch rectangle. Trim into an 8-by-12-inch rectangle (reserve the scraps).

Ingredients you will need

Dough

Roll

Cut into eight 3-by-4-inch rectangles. Separate the pieces slightly on the parchment, then use your fingers to crimp the edges. Slide the parchment onto a baking sheet.

Equipment you will use

Baking Sheet

Roll out the scraps until 1/4 inch thick.

Ingredients you will need

Roll

Cut out 8 stars using a small floured star-shaped cookie cutter; arrange on the baking sheet around the crusts. Refrigerate until firm, about 20 minutes.

Ingredients you will need

Equipment you will use

Cookie Cutter

Baking Sheet

Preheat the oven to 375 degrees F. Poke holes in the crusts with a fork.

Equipment you will use

Oven

Brush the stars and the edges of the crusts with the beaten egg.

Ingredients you will need

Egg

Bake until golden brown, about 25 minutes; remove to a rack to cool completely.

Equipment you will use

Oven

Combine the milk, 1/3 cup granulated sugar and the vanilla in a saucepan and bring to a simmer over medium heat.

Ingredients you will need

Granulated Sugar

Vanilla

Milk

Equipment you will use

Sauce Pan

Whisk 1/2 cup buttermilk, the egg yolks, cornstarch and the remaining 1/3 cup sugar in a bowl. Slowly pour the hot milk mixture into the egg mixture, whisking constantly.

Ingredients you will need

Buttermilk

Corn Starch

Egg Yolk

Sugar

Milk

Egg

Equipment you will use

Whisk

Bowl

Pour the mixture back into the saucepan and cook, whisking, until thick and bubbling, about 3 minutes.

Equipment you will use

Whisk

Sauce Pan

Transfer to a bowl; stir in the remaining 3 tablespoons buttermilk.

Ingredients you will need

Buttermilk

Equipment you will use

Bowl

Lay plastic wrap on the surface and refrigerate 45 minutes.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Carefully transfer the crusts to a platter.

Spread the pastry cream on the crusts, then top with the berries. Top each tart with a star. Dust with confectioners' sugar.

Ingredients you will need

Powdered Sugar

Pastry Cream

Berries

Spread

Photograph by Con Poulos

Equipment

Ingredients

Servings:

1pint

blueberries 118milliliters

buttermilk 3Tbsps

cornstarch 1large

egg, beaten 3larges

egg yolks 532milliliters

all-purpose flour, plus more for dusting 158milliliters

granulated sugar 6Tbsps

granulated sugar 177milliliters

pecans 1pint

raspberries 0teaspoons

salt 2sticks

cold unsalted butter, cut into 1/2-inch pieces 1teaspoon

vanilla extract 237milliliters

whole milk

Recommended wine: Cream Sherry, Port, Moscato Dasti

Tart works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "