Plum Berry Tartlets

Plums and blackberries are a beautiful combination with citrus, zesty flavours along with a sweet burst of freshness. These tartlets are sweet, tangy and delicious. With homemade blackberry curd that is takes minutes to make and can be used in a variety of desserts. Making fruit curds is hassle free and an experience one enjoys. If you love a good kick of zest in your dessert this is the recipe for you !

Serves : 20

Ingredients

Tartlets

2½ cup Plain flour

1 cup Granulated sugar

100g Unsalted butter*

1 Egg

1½ tsp Vanilla extract

1 tbsp Lemon juice

Blackberry Curd

250g Blackberries

3 Yolks

1 Egg

45g Unsalted butter*

¼ cup Granulated sugar

1 tbsp Lemon juice

3 Plums sliced

20 Blackberries

7-10 tbsp Thickened cream

Method

Step 1- Tartlet Dough

In a bowl add butter and sugar. With a spatula mix the two, till fully combined.

Step 2

Then add egg, vanilla extract and lemon juice. Mix well. Then add your flour and combine till the dough is crumbly.

Step 3

Then wrap it in cling wrap and place in the refrigerator for 2 hours.

Step 4

Then take the dough out and make small equal balls out of the dough. Take a muffin tin and add the dough balls.

Step 5

Spread them out evenly and cut off the extra, prick the base with a fork. Then place in the freezer for 10 minutes.

Step 6

Preheat the oven at 170°c. Place the moulds in the oven and bake for 25 minutes or till the edges get brown.

Step 7

Let the tarts cool down then flip the tray on a flat surface tapping the bottom. Keep the tarts aside.

Step 8- Blackberry Curd

In a blender add blackberries and blend them to a fine paste. Then strain it.

Step 9

Fill a pan with ¼ water and let it boil. In a heatproof bowl add the blackberry paste, sugar, butter and lemon juice.

Step 10

Once the water is boiling, place the bowl over the pan. Reduce the heat to a medium low. Whisk constantly till the sugar and butter completely dissolve.

Step 11

In a heatproof bowl add yolks and egg and whisk till fluffy. Then add the blackberry mix to the eggs, whisking constantly till fully combined.

Step 12

Then return to the bowl and place on the pan again, whisking constantly for 6-8 minutes or till the curd is thick.

Step 13

Then take off heat and let it cool down to room temperature. Then chill in the freezer for 1 hour.

Step 14 - Assembly

Place plum slices in the tart shells, cover the plums with some blackberry curd. Add thickened cream and chill in the freezer for 4 hours or overnight.

Step 15

Before serving let the tarts rest for 30 minutes at room temperature. Add some plums, thickened cream and blackberries on the top and serve.

Tips

1. Resting the dough in the refrigerator helps in firming the dough to get better texture.

2. You can also use tartlet moulds if you have them.

3. Don't forget to prick the base of the tartlets otherwise they'll swell from the bottom.

4. You can skip straining the puree if you like seeds in your curd.

5. Whisk the yolk constantly to prevent scrambling of the yolks.

6. If you think your yolk scrambled, just strain the curd before putting on the heat again.