Blackberry And Cream Tartlets Recipes

Steps:

• Place blackberries in a large pot over medium heat. Cook until berries pop and release their juices, about 10 minutes. Using the back of a wooden spoon, press berries through a fine mesh sieve set over a large bowl to collect approximately 1 cup blackberry juice. Discard seeds and pulp. Allow juice to cool to room temperature, about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.
• Combine flour, almonds, and salt in the bowl of a food processor; pulse a few times until everything is combined and almonds are finely ground. Add in melted butter, maple syrup, and vanilla extract. Pulse several more times until mixture is crumbly and resembles wet sand. Pour mixture into the prepared tart pan, pressing it very firmly and evenly into the bottom and sides of the pan.
• Bake in the preheated oven until edges of the crust are lightly browned, about 20 minutes. Cool on a wire rack while preparing the filling.
• Whisk together sugar, cornstarch, and salt in a large heat-safe bowl for the filling. Mix in the cooled blackberry juice, eggs, egg yolk, lemon juice, and lemon zest until smooth. Bring a pot of water to a low simmer. Place bowl with blackberry mixture over the pot of simmering water, making sure bowl does not touch water. Cook, stirring constantly, until mixture thickens enough to coat the back of a spoon, about 10 minutes. Remove bowl from heat and stir in butter, 1 piece at a time, ensuring each piece melts before adding the next. Strain custard mixture through a fine-mesh sieve into the prepared crust.
• Bake in the preheated oven until filling is just set, 20 to 25 minutes. Allow tart to cool completely before removing from pan. Top with additional fresh blackberries just before serving.

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to 1/8-in. thickness. Using a 4-in. round cookie cutter, cut 12 circles, rerolling scraps as necessary. Press circles onto bottoms and up sides of ungreased muffin cups., Mix sugar and cornstarch; toss with berries and lemon juice. Spoon 2 tablespoons filling into each cup. Bake on a lower oven rack until pastry is golden brown and filling is bubbly, 24-26 minutes. Cool 10 minutes before removing from pan to a wire rack; cool completely., For topping, beat cream until soft peaks form. In another bowl, mix lemon curd, sugar, vanilla and 1 tablespoon whipped cream; fold in remaining whipped cream. Spoon over filling. If desired, top with fresh berries. Refrigerate until serving.

Steps:

• On a lightly floured surface, roll out dough 1/8 inch thick; cut out eight 5-inch rounds, and fit into eight 3 1/2-inch fluted tartlet pans. Trim excess dough flush with rims. Pierce bottoms of shells all over with a fork. Refrigerate or freeze until firm, about 30 minutes.
• Preheat oven to 375°F. Line shells with parchment; fill with pie weights or dried beans. Bake until golden brown, 15 to 20 minutes. Remove weights and parchment; bake until bottoms of shells are fully browned, about 5 minutes more. Transfer to a wire rack to cool completely.
• Prepare an ice-water bath. Combine berries, 2 tablespoons sugar, and the zest in a saucepan over medium heat. Cook until berries release their juices, sugar dissolves, and mixture begins to bubble, about 8 minutes. Remove from heat, and set pan in the ice bath to cool.
• Place cream, remaining 2 tablespoons sugar, and the elderflower cordial in a large chilled bowl; whip until soft peaks form. Gently fold 1/2 cup berry mixture with juices into whipped cream (leave some streaks). Fill tartlet shells with mixture; top with remaining berries and juice, and serve.

Steps:

• For pastry:.
• Combine flour and sugar in processor.
• Add butter and cut in using on/off turns until mixture resembles coarse meal; add yolk and cream and blend until dough just begins to come together.
• Gather dough into ball;flatten to disc.
• Wrap in plastic and refrigerate at least 30 minutes.
• Preheat oven to 350 degrees.
• Roll dough out on lightly floured surface to thickness of 1/8 inch.
• Fit dough into 9-inch-diameter tart pan with removable bottom.
• Trim edges and refrigerate shell while preparing filling.
• For Filling:.
• Cook butter in small saucepan over medium heat until melted and golden brown.
• Blend eggs and sugar in large bowl.
• Add flour and vanilla and whisk until just combined.
• Whisk in butter.
• Set tart shell on heavy baking sheet; pour filling into tart shell.
• Bake until pastry and filling are golden brown, 30 to 35 minutes.
• Transfer tart to rack and cool completely.
• (Can be prepared 1 day ahead. Cover with plastic and store at room temperature.).
• Melt jelly in small saucepan over low heat.
• Brush 2 tablespoons jelly over filling.
• Set berries atop tart, covering filling completely.
• Brush remaining jelly jelly over berries; let stand until jelly sets.
• Serve with whipped cream.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet.
• Mix the cream cheese, sugar, and cinnamon together in a bowl until thoroughly blended. Set aside.
• Place the puff pastry shells on the prepared cookies sheet. Brush each shell with milk and sprinkle with turbinado sugar.
• Bake in preheated oven until shells expand and turn golden brown, 10 to 15 minutes. Watch closely to make sure shells bake thoroughly, but do not overbake. Remove shells from oven, and use a fork to remove the cap from each shell. Set the caps aside.
• Spoon 2 tablespoons of the cream cheese mixture into each shell. Top with 6 to 8 blackberries. Place a puff pastry cap on top of each shell over the berries.
• Return filled pastry shells to oven, and bake until pastry tops are golden brown and the filling is warm, about 5 minutes more.

Steps:

• Roll the dough 1/8 inch thick on a lightly floured surface; fit into 8 fluted tartlet pans (3 1/2 inches in diameter, 1 1/2 inches deep). Chill at least 30 minutes, or overnight.
• Preheat the oven to 375°F. Line the tart shells with a second pan or parchment paper and dry beans. Place in the oven; bake until golden brown, 20 to 25 minutes. Remove the top pans or parchment lining; return to the oven if the bottoms of the shells are not fully browned. Set on a cooling rack until fully cool.
• Fill a bowl with ice and water; set aside. Place the berries, 2 tablespoons sugar, and the lemon zest in a medium saucepan over medium heat. Cook until the berries let off juices, the sugar dissolves, and the mixture begins to bubble, about 5 minutes. Remove from heat, and set the pan in the ice-water bath to cool.
• Chill a bowl and large whisk. Place the cream and remaining 2 tablespoons sugar in the bowl; whip until soft peaks form. Fold 1/2 cup berry mixture into the whipped cream. Fill the tartlet shells with the mixture; top with the remaining berries and garnish with fresh pansies.