This sophisticated take on the classic Cajun custard is sure to impress.
Blackberry Bouillie Tarts
- Pâte Sucrée (recipe follows)
- 1¼ cups fresh blackberries
- 1¼ cups half-and-half
- ¼ cup sugar
- ½ teaspoon kosher salt
- 2 egg yolks
- 2½ tablespoons cornstarch
- ¼ teaspoon ground ginger
- 1 tablespoon unsalted butter, softened
- 1¼ teaspoons vanilla extract
- Serve with hot brewed coffee*
- Garnish: fresh blackberries, fresh mint leaves, whipped cream
- Preheat oven to 350°.
- On a lightly floured surface, roll Pâte Sucrée to ⅛-inch thickness. Using a 4½-inch round cutter, cut 6 rounds from dough, rerolling scraps once. Lightly press dough rounds into 3½-inch tartlet pans, using scraps to patch any tears. Freeze for 15 minutes.
- Top crusts with a piece of parchment paper, letting ends extend over edges of pans. Add pie weights.
- Bake until lightly golden around edges, 10 to 15 minutes. Carefully remove paper and pie weights. Bake until lightly golden and surface is set, 10 to 15 minutes more. Let cool completely. Remove from pans.
- In a small saucepan, cook blackberries over medium heat, stirring frequently, until berries break down and sauce begins to boil. Cook until sauce begins to thicken, 7 to 10 minutes. Remove from heat, and strain through a fine-mesh sieve, pressing on solids and discarding seeds and solids. Reserve blackberry juice.
- In a small saucepan, whisk together half-and-half, sugar, and salt. Bring to a boil over medium heat, stirring frequently.
- In a medium bowl, whisk together egg yolks, cornstarch, and ginger. Slowly add half of hot half-and-half mixture, whisking constantly. Add egg yolk mixture to remaining half-and-half mixture in saucepan, and bring to a boil over medium heat. Cook, stirring constantly, until thickened, 2 to 3 minutes. Remove from heat, and whisk in butter and vanilla until butter is melted. Whisk in reserved blackberry juice. Pour into a heatproof bowl, and cover with plastic wrap, pressing wrap directly onto surface of custard to prevent a skin from forming. Let cool completely.
- Divide blackberry custard among cooled prepared crusts (about ⅓ cup each). Smooth with a spoon or an offset spatula. Garnish with blackberries, mint, and whipped cream, if desired. Best served same day.
*We used French Market French Roast Coffee.
Makes 6 (3½-Inch) Crusts
- ½ cup unsalted butter, room temperature
- ¼ cup confectioners’ sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1¼ cups all-purpose flour
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until smooth and creamy, 1 to 2 minutes. Add confectioners’ sugar, and beat until combined. Add egg yolk, vanilla, and salt, and beat until combined, stopping to scrape sides of bowl. With mixer on low speed, gradually add flour, beating until just combined. (Mixture might still be crumbly.)
- Turn out dough onto a clean surface, and pat into a disk. Wrap tightly in plastic wrap, and refrigerate until firm, at least 1 hour or up to 5 days. Wrapped dough can be frozen in a resealable plastic bag for up to 3 months. Let thaw in refrigerator before using.
My current location makes finding mini tart pans extremely difficult to find. Is it possible to make in a pie dish? Or as a dessert spread?