Cream tartlets with blackberries
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 669 kcal | (32 %) | ||
| Protein | 10.5 g | (11 %) | ||
| Fat | 34.3 g | (30 %) | ||
| Carbohydrates | 79 g | (53 %) |
Ingredients
- For the crusts
- 300 grams Pastry flour
- 1 pinch salt
- 100 grams sugar
- 200 grams cold butter (cut into pieces)
- 1 medium egg
- For the filling
- 500 milliliters milk
- 1 Vanilla bean
- 6 egg yolks
- 80 grams sugar
- 40 grams cornstarch
- 125 milliliters Whipped cream
- For the topping
- 500 grams Blackberry
- 225 grams Wild berry (jelly)
Preparation steps
For the crusts, knead flour, salt, sugar, butter and egg to a smooth dough. Wrap dough in plastic wrap and refrigerate for about 1 hour.
For the filling, halve vanilla bean lengthwise and scrape out seeds with a sharp knife. Mix vanilla bean, vanilla seeds and 420 ml (approximately 1 5/8 cup) milk in a saucepan and heat slowly.
Mix remaining milk, egg yolks, sugar and cornstarch. Remove vanilla bean from milk. Stir egg yolk mixture into milk and simmer for about 5 minutes, stirring occasionally. Transfer filling mixture to a bowl and let cool, stirring occasionally.
Beat cream until stiff and fold into filling mixture.
Grease a 6-well tartlet tin. Roll out dough 2-3 mm thick (approximately 1/8 inch thick) on a lightly floured surface. Cut dough to fit wells of prepared tartlet tin and trim as necessary.
Pierce dough several times with a fork. Bake crusts in oven preheated to 200°C (fan: 180°C, gas mark 3)(approximately 400°F) for 15-20 minutes. Let crusts cool on a wire rack.
For the topping, rinse blackberries. Heat berry jelly. Spoon filling into tartlet crusts. Arrange blackberries over filling and drizzle with berry jelly. Serve tartles with vanilla ice cream and garnish with bay leaves if desired.