Three mixed berry tarts

Description

Use your favorite combination of berries to top this play on a classic cheesecake. Lightly sweetened berries top pastry cream contained in a graham cracker crust. If you don't have individual tart pans, a 10-inch pan with a removable bottom works as well.

Pastry Cream
  • 1 1/4 Cups whole milk, divided
  • 6 Tablespoons granulated sugar, divided
  • Seeds scraped from 1/2 vanilla bean (or 1/2 teaspoon vanilla extract)
  • 5 large egg yolks
  • 3 Tablespoons cornstarch
  • 1 Package (8 ounces) cream cheese, softened and cut into cubes
  • 1/2 Tsp. vanilla extract
Crust
  • 1 Cup (2 sticks) unsalted butter, softened
  • 1/4 Cup granulated sugar
  • 1/4 Cup brown sugar
  • 1/4 Cup honey
  • 2 Cups all-pupose flour
  • 1/2 Cup whole wheat flour
  • 1/2 Tsp. salt
  • 1/2 Tsp. baking soda
  • 1/2 Tsp. cinnamon
Topping
  • 2 Tablespoons granulated sugar
  • 1 Tbsp. cornstarch
  • 1 Package (6 ounces) Driscoll's Blackberries
  • 1 Package (6 ounces) Driscoll's Blueberries
  • 1 Package (6 ounces) Driscoll's Raspberries
Pastry Cream
  1. POUR 1 cup whole milk into a medium saucepan.
     
  2. ADD 3 tablespoons granulated sugar.
  3. ADD seeds scraped from 1/2 vanilla bean (or 1/2 teaspoon vanilla extract).
  4. COOK over medium heat just until mixture begins to steam. Do not overcook.
  5. SET ASIDE milk mixture.
  6. PLACE 5 large egg yolks into a medium bowl.
  7. ADD 3 tablespoons cornstarch.
  8. ADD remaining 3 tablespoons granulated sugar.
  9. WHISK to combine.
  10. ADD remaining 1/4 cup cold milk and WHISK until smooth.
  11. SET ASIDE egg yolk mixture.
  12. ADD 1/4 cup milk mixture to egg yolk mixture while WHISKING continuously.
  13. ADD another 1/4 cup milk mixture to egg yolk mixture while WHISKING continuously.
  14. ADD all of egg yolk mixture to remaining hot milk mixture inside saucepan while WHISKING continuously.
  15. BRING mixture to a boil while WHISKING continuously and COOK 1 – 2 minutes longer until thickened.
  16. REMOVE from heat and ADD 1 package cream cheese and ADD 1/2 teaspoon vanilla extract.
  17. WHISK until smooth and STRAIN through a fine mesh sieve into a bowl.
  18. PRESS plastic wrap directly onto surface and CHILL until needed.
Crust
  1. PLACE 1 cup (2 sticks) unsalted butter into a large bowl or the bowl of a stand mixer.
  2. ADD 1/4 cup granulated sugar.
  3. ADD 1/4 cup brown sugar.
  4. ADD 1/4 cup honey.
  5. BEAT until smooth.
  6. SET ASIDE butter mixture.
  7. PLACE 2 cups all-purpose flour into a medium bowl.
  8. ADD 1/2 cup whole wheat flour.
  9. ADD 1/2 teaspoon salt.
  10. ADD 1/2 teaspoon baking soda.
  11. ADD 1/2 teaspoon cinnamon.
  12. WHISK to combine.
  13. ADD half of flour mixture to butter mixture and BEAT just until incorporated. Do not over mix.
  14. SCRAPE DOWN sides of bowl.
  15. ADD remaining flour mixture to butter mixture and BEAT until combined.
  16. FORM dough into a disk and WRAP in plastic wrap.
  17. CHILL at least 1 hour until firm.
  18. SPRINKLE work surface lightly with flour and TURN OUT dough onto work surface.
  19. ROLL OUT dough to about 12 inches by 24 inches and about 1/8 inch thick.
  20. CUT OUT 8 dough circles about 6 inches in diameter.
  21. PRESS dough circles into eight 4 ½-inch tart pans with removable bottoms (or use one 10-inch tart pan).
  22. PRICK shells all over with a fork and CHILL 30 minutes.
  23. PREHEAT oven to 325°F.
  24. BAKE 22 – 25 minutes or until deep golden and dry in appearance.
  25. COOL shells inside pans on wire rack.
  26. REMOVE shells from pans.
Topping
  1. PLACE 2 tablespoons granulated sugar into a small saucepan and ADD 1 tablespoon cornstarch.
  2. WHISK thoroughly to combine.
  3. SET ASIDE sugar mixture.
  4. PLACE 1 package blackberries into a medium bowl and ADD 1 package blueberries and ADD 1 package raspberries.
  5. TOSS to combine.
  6. REMOVE 1/2 cup berry mixture and TRANSFER to saucepan containing sugar mixture and SET ASIDE remining berries.
  7. COOK over low heat and STIR continuously until mixture comes to a boil and thickens slightly.
  8. ALLOW berry mixture to cool completely.
  9. POUR cooled berry mixture into remaining whole berries and STIR gently to combine.
  10. WHISK pastry cream until smooth and SPOON about two tablespoons into each tart shell and SMOOTH surface.
  11. SPOON about 2 tablespoons berry mixture onto each tart using a slotted spoon.
  12. SERVE immediately.
Calories 273
Total Fat 15.12 g
Saturated Fat 8.82 g
Cholesterol 85.35 mg
Sodium 139 mg
Total Carbohydrates 31.48 g
Dietary Fiber 1.92 g
Protein 3.95 g