Blackberry Earl Grey Tarts Recipe

Introduction

These Blackberry Earl Grey Tarts combine the bright, juicy flavor of blackberries with the subtle, aromatic notes of Earl Grey tea in a tender pastry shell. Perfect for an elegant dessert or a special afternoon treat, this recipe invites you to enjoy a unique blend of flavors and textures.

Ingredients

• Blackberry Filling:
• 3 cups fresh or frozen blackberries (to make 1 cup purée)
• 1 ½ tsp water
• ¾ tsp unflavoured gelatin
• ½ cup sugar
• 1 tbsp cornstarch
• pinch kosher salt
• 1 tsp lemon juice
• Earl Grey Pastry Cream:
• 2 cups milk
• 1 vanilla bean, split
• 2 Earl Grey tea bags
• 4 egg yolks
• ½ cup sugar
• 4 tbsp cornstarch
• pinch kosher salt
• 2 tbsp butter
• Tart Dough:
• 1 ½ cups flour
• ½ cup sugar
• 1 tsp kosher salt
• 1 stick cold butter, diced
• 1 egg yolk
• 3 tbsp cold water
• To Assemble:
• ¾ cup heavy whipping cream
• fresh blackberries, for garnish

Instructions

1. Step 1: Prepare the Blackberry Filling. Blend the blackberries in a food processor. Pour the purée through a fine mesh strainer over a bowl, pressing with a spatula to remove seeds. Transfer the purée to a small saucepan and discard the seeds. In a small cup, combine water and gelatin; set aside to bloom.
2. Step 2: In a separate bowl, whisk sugar, cornstarch, and kosher salt. Add these dry ingredients to the blackberry purée along with lemon juice. Cook over medium-low heat, whisking constantly until the mixture bubbles and thickens. Stir in the bloomed gelatin until melted, then pour into a bowl. Cover the surface with cling film and chill for at least 6 hours until thickened.
3. Step 3: Make the Earl Grey Pastry Cream. Heat milk in a saucepan over medium heat. Add the split vanilla bean and tea bags and bring to a gentle simmer. Remove from heat, cover, and steep for 20 to 30 minutes.
4. Step 4: In a mixing bowl, whisk egg yolks and sugar until thickened and pale. Whisk in cornstarch and kosher salt. Remove vanilla bean and tea bags from milk, rewarm milk gently. Gradually add hot milk to the yolk mixture, whisking continuously. When half the milk is incorporated, pour the mixture back into the saucepan and bring to a boil over medium heat, whisking constantly until very thick. Remove from heat and whisk in butter. Cover with cling film on the surface and chill until cold.
5. Step 5: Prepare the Tart Dough. In a food processor, pulse flour, sugar, and kosher salt. Add cold diced butter and pulse until butter is pea-sized. Whisk egg yolk and cold water, then add to processor while pulsing until dough clumps together. Press dough together on the counter, wrap in plastic, and chill for at least 1 hour.
6. Step 6: Preheat oven to 400°F (200°C). Lightly grease 10 tart pans (3¾ inch each) or one 10-inch tart pan. Roll chilled dough on a floured surface to about 1/6 inch thickness. Cut circles slightly bigger than pan sizes. Line pans with dough, trim excess, and prick bottoms with a fork. Line with foil and fill with pie weights. Bake for 20 minutes, then remove foil and weights. Bake for another 5 to 7 minutes until golden. Let cool before removing from pans.
7. Step 7: Assemble the Tarts. Whip heavy cream to stiff peaks. Fold one-third whipped cream into pastry cream until smooth. Gently fold in remaining whipped cream until just combined. Spoon blackberry filling into tart shells. Pipe pastry cream over filling using a pastry bag fitted with a V-shaped or star tip, or spoon decoratively. Chill until ready to serve. Garnish with fresh blackberries.

Tips & Variations

• Use fresh blackberries when in season for best flavor; frozen work well but thaw and drain excess liquid first.
• For a vegan option, substitute gelatin with agar-agar and use plant-based milk and butter alternatives.
• Experiment with different tea flavors, such as lavender or chamomile, to create unique pastry creams.
• If you don’t have tart pans, small muffin tins lined with dough can be used as an alternative.

Storage

Store assembled tarts in an airtight container in the refrigerator for up to 3 days. The pastry cream and topping are best enjoyed fresh; avoid freezing assembled tarts as it may affect texture. If needed, reheat tart shells before assembly to maintain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the blackberry filling ahead of time?

Yes, the blackberry filling can be made up to 3 days in advance and kept chilled in an airtight container. Make sure to cover the surface with cling film to prevent a skin from forming.

How do I prevent the pastry cream from curdling?

Temper the egg yolks by gradually whisking in warm milk before returning the mixture to the heat. Constant whisking and moderate heat also help ensure a smooth, creamy texture without curdling.

Blackberry Earl Grey Tarts Recipe

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★★★★★

4.8 from 106 reviews

Delight in these elegant Blackberry Earl Grey Tarts featuring a flaky tart shell filled with smooth Earl Grey-infused pastry cream and a luscious blackberry filling. Perfect for a sophisticated dessert that balances fruity tartness with the fragrant notes of Earl Grey tea.

• Author: Tara
• Prep Time: 45 minutes
• Cook Time: 35 minutes
• Total Time: 7 hours 20 minutes
• Yield: 10 individual tarts 1x
• Category: Dessert
• Method: Baking
• Cuisine: French-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Blackberry Filling

• 3 cups fresh or frozen blackberries (to make 1 cup purée)
• 1 ½ tsp water
• ¾ tsp unflavoured gelatin
• ½ cup sugar
• 1 tbsp cornstarch
• pinch kosher salt
• 1 tsp lemon juice

Earl Grey Pastry Cream

• 2 cups milk
• 1 vanilla bean, split
• 2 Earl Grey tea bags
• 4 egg yolks
• ½ cup sugar
• 4 tbsp cornstarch
• pinch kosher salt
• 2 tbsp butter

Tart Dough

• 1 ½ cups flour
• ½ cup sugar
• 1 tsp kosher salt
• 1 stick cold butter, diced (8 tbsp)
• 1 egg yolk
• 3 tbsp cold water

To Assemble

• ¾ cup heavy whipping cream
• fresh blackberries, for garnish

Instructions

1. Prepare Blackberry Filling: Blend the blackberries in a food processor until smooth. Strain the purée through a fine mesh sieve to remove seeds, scraping the bottom to collect as much purée as possible, then discard seeds. Bloom the gelatin by combining it with water in a small cup and setting aside. Whisk together sugar, cornstarch, and kosher salt, then whisk the dry ingredients into the blackberry purée along with lemon juice. Cook the mixture over medium-low heat, whisking constantly until it thickens and bubbles. Remove from heat and stir in the bloomed gelatin until fully dissolved. Cover the surface with cling film and chill for at least 6 hours until the filling is firm.
2. Make Earl Grey Pastry Cream: Heat milk in a saucepan to a gentle simmer with the split vanilla bean and Earl Grey tea bags. Remove from heat, cover and steep for 20–30 minutes. In a bowl, whisk egg yolks and sugar until thick and pale, then whisk in cornstarch and salt. Remove vanilla bean and tea bags from milk and rewarm gently. Gradually whisk hot milk into the egg yolks to temper them, then return the mixture to the saucepan. Cook over medium heat, whisking constantly until the mixture boils and thickens. Remove from heat, whisk in butter and cover with cling film directly on surface to prevent skin. Chill until cold.
3. Prepare Tart Dough: In a food processor, pulse flour, sugar, and salt to combine. Add diced cold butter and pulse until mixture resembles small peas. Whisk egg yolk with cold water and add while pulsing until dough just begins to clump. Press dough together on a counter, wrap in plastic, and chill at least 1 hour.
4. Bake Tart Shells: Preheat oven to 400°F (204°C). Lightly flour surface and roll dough to 1/6 inch thickness. Cut circles slightly larger than tart pans and line 10 individual 3-3/4 inch tart pans or one 10-inch tart pan. Prick dough with a fork. Line each with foil and add pie weights or dried beans. Bake 20 minutes, remove weights and foil, then bake 5–7 more minutes until golden. Cool and remove from pans.
5. Assemble the Tarts: Whip heavy cream to stiff peaks. Fold one-third of the whipped cream into the chilled pastry cream, whisking until smooth and lump-free. Gently fold in remaining whipped cream. Spoon a layer of blackberry filling into each tart shell, then pipe or spoon the pastry cream on top decoratively. Chill the assembled tarts until ready to serve. Garnish with fresh blackberries and enjoy.

Notes

• Ensure the cling film touches the surface of both the pastry cream and blackberry filling to prevent skin formation.
• Use chilled ingredients for tart dough to ensure a tender, flaky crust.
• Steeping the Earl Grey tea and vanilla together imparts a deep, aromatic flavor.
• Adjust sugar to taste if using very sweet or tart blackberries.
• Pie weights or dried beans prevent dough puffing while blind baking.

Keywords: Blackberry tart, Earl Grey pastry cream, tea-infused dessert, fruit tart recipe, elegant dessert