I made these a while ago for my daughter’s, Juliette, birthday. We did a tea party birthday because one of her favorite things to do is to have tea parties. It was a very fun party for everyone involved – I love having an excuse to make little treats like this.
I had planned to do something a little bit different but while shopping for ingredients, Juliette saw me looking at fresh blueberries and she was like, NO! I don’t like blueberries. Seriously? So we went with blackberries which actually ended up being delicious and I am sure, if you live in an area where blackberries grow in abundance these will be even better.
- FOR THE PASTRY CREAM
- 1 cup milk
- ¼ cup plus 1 tablespoon sugar
- 3 large egg yolks
- 1 tablespoon rice or all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon pure vanilla extract
- 1 teaspoon unsalted butter
- ½ cup heavy cream, whipped
FOR THE SHORTBREAD CRUST
- 2 cups flour
- 3 tablespoons sugar
- ¾ cup cold butter, cut into cubes
- 2 egg yolks
- 1 pint blackberries
- TO MAKE THE PASTRY CREAM
- In a medium saucepan over medium heat, heat the milk and ¼ cup of the sugar until the sugar is melted and the milk is just starting to bubble.
- Place the egg yolks and 1 tablespoon of sugar into a medium mixing bowl and sprinkle the flour and cornstarch over it, whisk to combine until smooth.
- Slowly pour about ½ cup of the hot milk into the egg mixture, whisking the whole time. Then pour the egg mixture slowly back into the hot milk, still whisking while you pour. Place the pan over medium heat and whisk until thick and bubbly.
- Add in the vanilla extract.
- Pour into a bowl to chill, rub the butter over the top of the cream and then place plastic wrap directly on the top of it as well, this keeps it from getting a skin as it chills. Place in the fridge to chill completely.
TO MAKE THE SHORTBREAD CRUST
- Preheat your oven to 350˚.
- Combine the flour and sugar in a food processor (you can do this by hand with a pastry blender if you do not have a food processor), pulse a couple times to combine.
- Add the butter and pulse until crumbly.
- Add the egg yolks and pulse a couple more times, until the dough becomes crumbly again.
- Place cupcake papers into the cups of two muffin trays and divide the dough between them. Press the dough into the cups to form a crust.
- Bake for about 10-15 minutes or until the edges are just starting to turn golden.
- Remove from oven and allow to cool to room temperature.
- Fold the whipped cream into the pastry cream and divide between the crusts and top each with a fresh, ripe blackberry.
Pastry Cream recipe is from MarthaStewart.com