Mini berries tarts
120 grams unsalted butter (1 cup)
75 g sugar (1/3 cup sugar)
1 large whole egg
2 egg yolks
1 teaspoon salt
350 grams flour (2 ½ cups flour)
500 ml milk (2 cups)
4 egg yolks
60 g corn starch (1/4 cup)
180 gr sugar (6 tablespoons)
1 vanilla bean
60g unsalted butter (4 tablespoons)
½ teaspoon almond extract
1 tablespoon almond liqueur
120 ml whipping cream (1/2 cup)
Beat butter and sugar together until smooth
Add egg, egg yolks and mix well after each addition.
Stir in the flour and salt until well incorporated and batter Becomes hard enough, THEN wrap it in plastic foil and chill for at Least 30 min.
Preheat oven at 350 degrees F.
On a floured surface, knead the dough just until softened.
Roll the dough and cut out rounds to fit 25 - 30min tart shells. Line tart shells, dock with a fork and bake for about 20 minutes untill the edges Becomes lightly brown.
Another Chill for 20 minutes Before assembling.
With the Heat milk and scraped vanilla bean seeds.
In a separate bowl, whisk together egg yolks, sugar and cornstarch.
Slowly, add heated milk into the egg mixture, while whisking, THEN return to the pot.
Over medium heat, whisk the milk Constantly until thickened. Remove from heat and strain.
Stir in butter, almond extract and almond liqueur.
Cover top of the pastry with a filling Directly plastic wrap and chill at Least 2 hrs Before assembling.
Completely When chilled, whip cream to stiff peaks and fold into the chilled cream.
Spoon or pipe the filling to the little mini tart shells and top with berries or exotic fruits.
Keep it chill and eat it with a lot of keys!