Star-Studded Berry Tarts (Food Network Kitchens) Recipe

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Star-Studded Berry Tarts (Food Network Kitchens)
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Ingredients:

  • 2 1/4 cups all-purpose flour, plus more for dusting
  • 3/4 cup pecans
  • 1/4 tsp salt
  • 1 1/2 sticks cold unsalted butter , cut into 1/2-inch pieces
  • 1 large egg, beaten
  • 1 cup whole milk
  • 1/2 cup plus 3 tbsp buttermilk
  • 3 large egg yolks
  • 3 tbsp cornstarch
  • 1 pint raspberries
  • 1 pint blueberries
  • confectioners' sugar , for dusting

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Photograph by Con Poulos
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 648.77 Kcal (2716 kJ)
Calories from fat 335.49 Kcal
% Daily Value*
Total Fat 37.28g 57%
Cholesterol 140.85mg 47%
Sodium 141.71mg 6%
Potassium 328.48mg 7%
Total Carbs 71.24g 24%
Sugars 34.72g 139%
Dietary Fiber 6.55g 26%
Protein 11.33g 23%
Vitamin C 14.1mg 23%
Vitamin A 0.2mg 7%
Iron 1.9mg 11%
Calcium 107.7mg 11%
Amount Per 100 g
Calories 254.04 Kcal (1064 kJ)
Calories from fat 131.37 Kcal
% Daily Value*
Total Fat 14.6g 57%
Cholesterol 55.15mg 47%
Sodium 55.49mg 6%
Potassium 128.62mg 7%
Total Carbs 27.89g 24%
Sugars 13.59g 139%
Dietary Fiber 2.57g 26%
Protein 4.44g 23%
Vitamin C 5.5mg 23%
Vitamin A 0.1mg 7%
Iron 0.7mg 11%
Calcium 42.2mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.3
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

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