BERRIES AND CREAM TARTLETS

By gaster16

Ingredients

• CRUST:
• 2 sticks cold unsalted butter, cut into small pieces
• 1/2 cup sugar
• 2 cups all-purpose flour, plus more for surface
• Salt
• FILLING:
• 1-1/2 cups whole milk
• 1 cup heavy cream
• 6 large egg yolks
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 2 tablespoons all-purpose flour
• Salt
• 1/2 teaspoon pure vanilla extract
• ASSEMBLY:
• 4 cups mixed fresh berries
• 1/2 cup apricot jam, warmed and strained (optional)

Preparation

Step 1

CRUST:

Beat butter and sugar with mixer on low speed until just combined. Add flour and 1/8 teaspoon salt, beat on low speed until dough comes together 3 to 5 minutes. Press dough into a disk, and wrap in plastic. Refrigerate for 20 minutes.

Preheat oven to 325 degrees. Roll out dough to a scant 1/4" thickness on a lightly floured surface. Cut out 32 3" rounds or 25 3-1/2" rounds and fit each into a 2-1/2 or 3" tart pan. Trim excess dough flush with edges of pans using a knife.

Refrigerate until firm, at least 1 hour or overnight. Bake, pressing down dough if puffing, until pale gold, about 25 minutes. Let cool completely.

FILLING:

Heat milk and 1/2 cup cream in medium saucepan over medium high heat until almost boiling. Whisk together yolks, sugar, cornstarch, flour and a pinch of salt. Slowly pour some of the warm milk mixture into yolk mixture, and whisk to combine. Pour yolk mixture into saucepan with remaining milk mixture. Bring to a boil, whisking constantly, and cook for 1 minute, continuing to whisk.

Strain mixture through a fine sieve, and whisk in vanilla. Place plastic wrap directly on surface of pastry cream, and refrigerate at least 1 hour or overnight. When ready to use, whip remaining 1/2 cup heavy cream until soft peaks form. Fold into pastry cream.

Fill each tart shell halfway with pastry cream. Top with berries, gently brush with jam if desired.