Recipe courtesy of Food Network Kitchen
Star-Studded Berry Tarts
Total:
3 hr 15 min
Active:
2 hr 45 min
Yield:
8 tarts
Level:
Intermediate
Total:
3 hr 15 min
Active:
2 hr 45 min
Yield:
8 tarts
Level:
Intermediate

Ingredients

Directions

Make the crusts: Pulse the flour, pecans, granulated sugar and salt in a food processor until the nuts are finely ground. Add the butter and pulse until the mixture looks like coarse meal. Drizzle in 6 tablespoons ice water and pulse until the dough comes together. Turn out onto a piece of plastic wrap and form into a disk; wrap and refrigerate until firm, about 1 hour.

Lightly flour a large sheet of parchment paper. Roll out the dough on the parchment into a 9-by-13-inch rectangle. Trim into an 8-by-12-inch rectangle (reserve the scraps). Cut into eight 3-by-4-inch rectangles. Separate the pieces slightly on the parchment, then use your fingers to crimp the edges. Slide the parchment onto a baking sheet. Roll out the scraps until 1/4 inch thick. Cut out 8 stars using a small floured star-shaped cookie cutter; arrange on the baking sheet around the crusts. Refrigerate until firm, about 20 minutes.

Preheat the oven to 375 degrees F. Poke holes in the crusts with a fork. Brush the stars and the edges of the crusts with the beaten egg. Bake until golden brown, about 25 minutes; remove to a rack to cool completely.

Make the pastry cream: Combine the milk, 1/3 cup granulated sugar and the vanilla in a saucepan and bring to a simmer over medium heat. Whisk 1/2 cup buttermilk, the egg yolks, cornstarch and the remaining 1/3 cup sugar in a bowl. Slowly pour the hot milk mixture into the egg mixture, whisking constantly. Pour the mixture back into the saucepan and cook, whisking, until thick and bubbling, about 3 minutes. Transfer to a bowl; stir in the remaining 3 tablespoons buttermilk. Lay plastic wrap on the surface and refrigerate 45 minutes.

Carefully transfer the crusts to a platter. Spread the pastry cream on the crusts, then top with the berries. Top each tart with a star. Dust with confectioners' sugar.

Photograph by Con Poulos

More from:

4th of July

IDEAS YOU'LL LOVE

Yogurt-Berry Parfait

Recipe courtesy of Tyler Florence

Apple Tarts

Recipe courtesy of Ina Garten

Blueberry-Lemon Tart

Recipe courtesy of Tyler Florence

10 Minute Fruit Tart

Recipe courtesy of Rachael Ray

Outrageous Brownies

Recipe courtesy of Ina Garten

Strawberry Rhubarb Shortcake

Recipe courtesy of Food Network Kitchen

Lobster Tails with Clarified Butter

Recipe courtesy of Giada De Laurentiis

Cheesecake Tart With Berries

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking