Tart Fresh Blackberries with the Herbal Flavor of Basil Infused in a Custard Cream with an Almond Crunch and Buttery Nut Crust is simply Captivating!
BASIL PASTRY CREAM
- 2 cups (480 ml) oat milk or regular whole milk
- 2/3 cup (133 grams) granulated sugar, divided
- 1/2 cup (16 grams) fresh basil, finely chopped
- 1/2 tablespoon (12 grams) vanilla bean paste or extract
- 4 egg yolks (72 grams)
- 1/4 cup (33 grams) cornstarch
- 1 tablespoon (18 grams) unsalted butter
- 1 1/2 (180 grams) cups all-purpose flour
- 1/4 cup and 2 tablespoons (42 grams) finely chopped almonds, divided
- 1 teaspoon (5 grams) granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (113 grams) unsalted cold butter, sliced or cut into 1 cm cubes
- 1 large egg yolk (20 grams)
- 4 to 5 tablespoons (59 to 74 grams) cold water
- 1 tablespoon (15 ml) almond extract
- 1 dozen fresh blackberries
In a medium saucepan over high heat, bring milk, 1/3 cup (65 grams) sugar and basil to a light boil. Remove from heat, add vanilla and cover to allow basil to steep for 20 minutes. If using vanilla bean paste, whisk until all paste is incorporated into the mixture. Strain mixture into a fine mesh sieve while gently pressing on the basil; discard basil and set mixture aside.
In a medium bowl, vigorously whisk egg yolks, remaining 1/3 cup (65 grams) sugar and cornstarch until smooth and no lumps remain.
Pour 1/4 cup (60 ml) of milk-mixture into the egg-mixture and whisk until combined. Repeat once more. Add remaining milk-mixture in a slow and steady stream while continuing to whisk the egg-mixture. Pour mixture through a fine mesh sieve over the saucepan.
Cook over medium-high heat until mixture thickens, whisk constantly. Once thickened, remove from heat. Stir in butter to melt.
Transfer cream to a shallow bowl or an 8×8 glass dish. Cover cream with a plastic wrap by gently pressing the wrap just enough to touch the surface of the cream to prevent a skin from forming. Chill for 1 to 2 hours or until cream becomes gelatinous.
In a medium bowl, whisk together flour,1/4 cup almonds, sugar and salt. Toss in butter and coat with flour mixture. Using a pastry blender or long-tined fork, cut in butter and egg yolk until the mixture becomes crumbly about the size of small peas. Add water 2 tablespoons at a time and continue to cut into the flour mixture until a dough forms and is able to leave the sides of the bowl becoming one cohesive mass of dough.
Shape dough into a flattened disk. Cover tightly with plastic wrap and allow dough to chill in the refrigerator for 30 minutes.
Heat oven to 425°F (220°C) and lightly flour a clean and dry surface. Roll dough into a 15×5-inch rectangle, about 1/8 inch thick and insert into the 14×4.5 inch tart pan. Use remaining scraps to fill in any gaps or tears of the rolled out dough.
Bake at 375°F (190°C) for 15 minutes or until the crust becomes dry and lightly browned. Remove from oven and while hot, brush almond extract around the bottom and sides of the crust.
Once basil pastry cream is set, spread cream over the cooled crust. Sprinkle remaining almonds and blackberries. Slice and best served at room temperature or chilled. ENJOY!
- Cuisine: American
Keywords: blackberry tart, basil pastry cream, custard, almond crust