Blackberry Pudding Tarts
Delight your taste buds with these elegant Blackberry Pudding Tarts, a perfect fusion of buttery tart shells and creamy blackberry-infused pudding. This recipe combines the richness of homemade custard with the vibrant tartness of fresh blackberries, creating a dessert that's irresistibly decadent yet refreshingly fruity. The crisp, golden pastry provides the ideal base for the silky pudding, while a topping of plump blackberries and a dusting of powdered sugar adds a visually stunning and flavorsome finish. Simple yet sophisticated, these tarts are perfect for dinner parties, afternoon tea, or as a show-stopping summer dessert. With straightforward techniques like blind baking and preparing a quick fruit puree, this recipe is approachable for bakers looking to impress. Treat your friends and family to these beautiful tarts that balance creamy textures with bold, berry-forward flavors!
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Recipe Information
Ingredients
- 250 g All-purpose flour
- 125 g Unsalted butter (cold, cubed)
- 50 g Granulated sugar
- 1 Egg yolk
- 2 tbsp Ice water
- 250 g Fresh blackberries (for puree)
- 50 g Sugar (for blackberry puree)
- 2 tbsp Cornstarch
- 500 ml Milk
- 3 Egg yolks (for pudding)
- 75 g Granulated sugar (for pudding)
- 30 g Unsalted butter (for pudding)
- 150 g Fresh blackberries (for topping)
- 2 tbsp Powdered sugar (optional)
Instructions
Preheat the oven to 180°C (350°F).
In a mixing bowl, combine the flour, butter, and sugar for the tart shell. Rub the butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
Add the egg yolk and ice water to the flour mixture, mixing until it comes together into a dough. Wrap in plastic wrap and chill for 20 minutes.
Roll out the chilled dough on a lightly floured surface to about 1/4 inch thickness. Cut out circles and press them into tart tins. Trim any excess. Prick the base of each tart shell with a fork.
Blind bake the tart shells by placing parchment paper and baking weights (or dry beans) in each tart. Bake for 10 minutes, then remove the weights and bake for an additional 5-7 minutes until golden. Let cool completely.
To make the blackberry puree, combine blackberries and sugar in a saucepan over medium heat. Cook until the berries release their juices and soften, about 5 minutes. Strain through a fine-mesh sieve to remove seeds and set aside the puree.
In a saucepan, whisk together the cornstarch, milk, egg yolks, and granulated sugar for the pudding. Place over medium heat, whisking frequently, until thickened (about 10 minutes).
Once thickened, stir in the blackberry puree and butter until smooth. Remove from heat and let the pudding cool slightly.
Spoon the blackberry pudding into the cooled tart shells. Smooth the tops with a spatula.
Chill the tarts in the refrigerator for at least 1 hour to set.
Before serving, top each tart with fresh blackberries and dust with powdered sugar, if desired.
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 47 mg | 2% | |
| Total Carbohydrate | 78.0 g | 28% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 39.3 g | ||
| Protein | 10.3 g | 21% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 142 mg | 11% | |
| Iron | 2.4 mg | 14% | |
| Potassium | 277 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
