Blackberry TartletsPosted: May 9, 2016
I love mini desserts – not only are they cute, but you also don’t have to worry about cutting up pieces to serve like you would with an entire cake. For a recent gathering with friends, I volunteered to bring the dessert, and made these little blackberry tartlets. The filling was decadent and creamy, with the hint of acidity from orange zest and a splash of liqueur. The crust was buttery and sweet, and the fresh fruit and bright colors were perfect for springtime.
Ingredients: 1 cup heavy whipping cream, 1 tsp vanilla extract, 8 oz cream cheese at room temperature, 1 cup sugar, 2 1/2 cups fresh blackberries (plus more for decorating), zest of 1 orange, 2 tsp Cointreau, 1 tsp cornstarch, 2 tsp brown sugar, 1 1/2 cups graham cracker crumbs, 1 stick melted butter
Instructions: Combine graham cracker crumbs and melted butter in a bowl, and gently mix with a fork. Make sure that all crumbs have incorporated the butter, and that the mixture isn’t too dry. If you see dry crumbs, add more butter as needed. This should make eight 3 inch tartlets.
Scoop the graham cracker mixture into tartlet pans, and push down on bottom and sides, packing in the graham crackers tightly. It helps to use a tart tamper to really press down and even out the mixture. Once all of the tartlet pans are filled, place them on a baking sheet and freeze for at least 2 hours, or refrigerate for at least 4 hours.
In a small sauce pan add the 2 1/2 cups of blackberries, 3/4 cup of sugar, orange zest, orange liqueur, cornstarch, and brown sugar. Heat over stovetop on medium-low, and let simmer until most of the blackberries have broken down and you have an almost syrup like consistency. Set aside to cool.
Add heavy cream to a mixing bowl, and beat on high for about 5 minutes, until peaks form in the cream. Set aside. Add cream cheese, remaining 1/4 cup of sugar, and vanilla extract to a mixing bowl, and beat for a couple of minutes until ingredients are incorporated and cream cheese is fluffy. Add cream cheese mixture, and cooled blackberry syrup to the bowl of whipped cream, and gently fold in to mix all ingredients together.
Remove tartlet pans from refrigerator, and remove crusts by gently tapping bottoms while holding upside down. Fill each tartlet with blackberry cream, and top with fresh blackberries. Place tartlets back in refrigerator, and chill for at least 30 minutes. When ready to serve dust with powdered sugar, and garnish with small mint leaves.