Star-Studded Berry Tarts

• 2 1/4 cups all-purpose flour, plus more for dusting
• 3/4 cup pecans
• 6 tablespoons granulated sugar
• 1/4 teaspoon salt
• 1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
• 1 large egg, beaten
• 1 cup whole milk
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup plus 3 tablespoons buttermilk
• 3 large egg yolks
• 3 tablespoons cornstarch
• 1 pint raspberries
• 1 pint blueberries
• Confectioners' sugar, for dusting

1. Make the crusts: Pulse the flour, pecans, granulated sugar and salt in a food processor until the nuts are finely ground.
2. Add the butter and pulse until the mixture looks like coarse meal.
3. Drizzle in 6 tablespoons ice water and pulse until the dough comes together.
4. Turn out onto a piece of plastic wrap and form into a disk; wrap and refrigerate until firm, about 1 hour.
5. Lightly flour a large sheet of parchment paper.
6. Roll out the dough on the parchment into a 9-by-13-inch rectangle.
7. Trim into an 8-by-12-inch rectangle (reserve the scraps).
8. Cut into eight 3-by-4-inch rectangles.
9. Separate the pieces slightly on the parchment, then use your fingers to crimp the edges.
10. Slide the parchment onto a baking sheet.
11. Roll out the scraps until 1/4 inch thick.
12. Cut out 8 stars using a small floured star-shaped cookie cutter; arrange on the baking sheet around the crusts.
13. Refrigerate until firm, about 20 minutes.
14. Preheat the oven to 375 degrees F. Poke holes in the crusts with a fork.
15. Brush the stars and the edges of the crusts with the beaten egg.
16. Bake until golden brown, about 25 minutes; remove to a rack to cool completely.
17. Make the pastry cream: Combine the milk, 1/3 cup granulated sugar and the vanilla in a saucepan and bring to a simmer over medium heat.
18. Whisk 1/2 cup buttermilk, the egg yolks, cornstarch and the remaining 1/3 cup sugar in a bowl.
19. Slowly pour the hot milk mixture into the egg mixture, whisking constantly.
20. Pour the mixture back into the saucepan and cook, whisking, until thick and bubbling, about 3 minutes.
21. Transfer to a bowl; stir in the remaining 3 tablespoons buttermilk.
22. Lay plastic wrap on the surface and refrigerate 45 minutes.
23. Carefully transfer the crusts to a platter.
24. Spread the pastry cream on the crusts, then top with the berries.
25. Top each tart with a star.
26. Dust with confectioners' sugar.
27. Photograph by Con Poulos

flour, pecans, granulated sugar, salt, butter, egg, milk, granulated sugar, vanilla, buttermilk, egg yolks, cornstarch, raspberries, blueberries, confectioners

Taken from www.foodnetwork.com/recipes/food-network-kitchens/star-studded-berry-tarts-recipe.html (may not work)