Berry Mini Tarts (Print Version)
# Ingredients:
→ Sweet Dough
01 -
1/3 teaspoon of salt (1 g)
02 -
1 vanilla bean or powdered vanilla
03 -
35 g almond meal
04 -
95 g powdered sugar
05 -
50 g eggs
06 -
150 g very soft butter
07 -
250 g all-purpose flour
→ Custard Cream
08 -
15 g cornstarch
09 -
15 g flour
10 -
50 g egg yolks
11 -
60 g sugar
12 -
1 vanilla pod
13 -
25 g butter
14 -
250 ml milk
→ Almond Cream
15 -
50 g ground almonds
16 -
50 g eggs
17 -
50 g sugar
18 -
50 g softened butter
→ Egg Wash
19 -
2 teaspoons liquid cream (5 g)
20 -
1 egg yolk (20 g)
→ Red Berry Compote
21 -
165 g mixed diced berries (strawberries, raspberries, blueberries, or blackberries)
22 -
25 g to 40 g sugar, depending on fruit sweetness
# Instructions:
01 -
Start by blending the soft butter with powdered sugar until creamy. Toss in the salt, vanilla, and almond meal, mixing well. Scrape down the sides of the bowl, add the egg, and mix again. Lastly, work in sifted flour gently, stopping as soon as it's combined. Don't overmix or try to gather it into a ball.
02 -
Place the dough on your work surface and flatten it using the palm of your hand with a couple of quick pushes. Pull the dough together into a ball and divide it in two. Wrap each portion with plastic, then chill for at least 2 hours. It's even better if you can leave it overnight.
03 -
Roll out the dough to about 2-3 mm thickness. Line the tartlet rings using a simple method for dough molding. Pop them in the freezer for an hour before baking.
04 -
Pour some sugar and milk into a pot. Split your vanilla bean down the middle and scrape the seeds into the milk alongside the whole pod. Beat the rest of the sugar with the egg yolks just until smooth, then add flour and cornstarch, stirring to combine—don’t whisk it.
05 -
Heat the milk until it starts to boil, then strain it in two additions into the egg mix. Stir to combine and pour everything back into the pot. Cook it over medium heat, stirring nonstop, until it thickens and starts bubbling. Once off the heat, mix in the butter thoroughly. Cover with plastic wrap pressed right on the surface, then chill in the fridge.
06 -
Cream the softened butter and sugar together. Toss in the ground almonds and mix again. Slowly add the eggs, mixing little by little. Keep stirring but don’t whisk it; you don’t want the cream to puff up during baking. Chill until needed.
07 -
Preheat the oven to 150°C (fan setting). Bake the dough for about 12-15 minutes, just to lightly set it (it'll be baked again with the almond cream). Remove and spoon 2 teaspoons of almond cream into each tart shell. Add a few frozen berries on top to fill them.
08 -
Place the filled tart shells back in the oven for 10-12 minutes, until the cream sets but remains pale unless you'd like to brush on some egg wash later. If not, bake slightly longer. Remove the tart rings and smooth the sides by passing the tarts over the back of a fine-mesh sieve.
09 -
Mix the egg yolk and cream to make your wash. Brush it along the edges of the tartlets, using multiple strokes to keep the surface smooth. Return them to the oven for about 8 minutes to give them a rich, golden finish. Let them cool completely on a rack when they come out.
10 -
Whether you're using mixed berries or just one kind (like the ones you used in the tarts), dump them into a pot with sugar. Stir well and heat over medium, stirring often, until it reduces to a thick, jam-like consistency.
11 -
Spread a thin layer of the berry compote over the almond cream in each tart shell, then leave them to chill. Beat the custard cream briefly until smooth, then either pipe it or spread it directly on. Add a touch more by piping over the compote, and smooth it out. Top with fresh berries for decoration, and optionally dust lightly with powdered sugar.
# Notes:
01 -
This dish draws inspiration from pastry expert Cedric Grolet.
02 -
For the best results, make the dough the day before.