Blackberry and Cream Tartlets

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

flour, brisee, fresh blackberries, sugar, lemon zest, heavy cream, elderflower cordial

Taken from www.epicurious.com/recipes/food/views/blackberry-and-cream-tartlets-389769 (may not work)

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