Hearts A Bustiny Blackberry Tarts With Caramel And Raspberry Sauces Recipe
Ingredients
| 1 17 1/4-ounce package frozen puff pastry, thawed | ||
| Egg | 1 (Tart Shells:) | |
| Heavy cream | 1 Tablespoon (Tart Shells:) | |
| Sugar | 2 Cup (16 tbs) (Brandied Caramel Sauce:) | |
| Water | 3 Cup (16 tbs) (Brandied Caramel Sauce:) | |
| 1/2 cup blackberry liqueur | ||
| Raspberries | 1 1/4 Pound (Raspberry Sauce:) | |
| 1/2 cup lemon-lime soda | ||
| Maple syrup | 1/4 Cup (16 tbs) (Raspberry Sauce:) | |
| Eggs | 3 (Custard:) | |
| Sugar | 3/4 Cup (16 tbs) (Custard:) | |
| All purpose flour | 2/3 Cup (16 tbs) (Custard:) | |
| Heavy cream | 1 1/2 Cup (16 tbs) (Custard:) | |
| 4 tablespoons pear liqueur Assembly | ||
| Raspberry and Caramel sauces | ||
| 6 cups fresh blackberries or other berries in season | ||
Directions
Separate the pastry sheets.
Cut 24 strips of pastry, each 1/4 inch wide.
Set them aside.
Roll out a sheet of pastry very thin.
Cut out heart-shaped pastries, about 3 inches wide and 3 inches long, repeating until 12 hearts have been cut.
Preheat the oven to 375°.
Cut a piece of parchment paper to fit a cookie sheet.
Place the hearts on the parchment.
In a small bowl whisk together the egg and cream, and brush the mixture onto each heart.
To build the sides of the heart, add 2 pastry strips around the edges of each heart, sealing with egg wash.
With a fork poke holes in the bottom of the tarts to avoid rising.
Place the hearts in the refrigerator for 15 minutes, until chilled.
Bake the shells for 20 to 25 minutes, until golden.
In a small saucepan over high heat cook the sugar and water until they turn amber in color.
Add the brandy and keep the mixture warm.
In a blender puree the raspberries with the lemon-lime soda and maple syrup.
Strain the mixture and set it aside.
In a medium bowl beat the eggs with the sugar until thick and pale yellow in color.
Add the flour, mixing well.
In a small saucepan heat the cream until boiling.
Slowly pour the cream into the egg mixture, whisking con-stantly.
Add the pear liqueur.
Strain the custard and set it aside to cool.
Fill each tart evenly with custard sauce and top with berries.
Reserve some of the custard sauce.
Set the tarts aside.
To assemble, spoon the raspberry sauce into the bottom of the plate to cover.
Add a small amount of custard in the middle of the raspberry sauce.
Add a ring of caramel sauce around the edge of the plate.
Run the point of a knife from the custard out to the edge of the plate.
Repeat around the plate.
Then do the opposite between each knife line, bringing the point from the plate edge into the custard so that it forms a "bustin' heart."
Place a tart in the center of each plate.
Cut 24 strips of pastry, each 1/4 inch wide.
Set them aside.
Roll out a sheet of pastry very thin.
Cut out heart-shaped pastries, about 3 inches wide and 3 inches long, repeating until 12 hearts have been cut.
Preheat the oven to 375°.
Cut a piece of parchment paper to fit a cookie sheet.
Place the hearts on the parchment.
In a small bowl whisk together the egg and cream, and brush the mixture onto each heart.
To build the sides of the heart, add 2 pastry strips around the edges of each heart, sealing with egg wash.
With a fork poke holes in the bottom of the tarts to avoid rising.
Place the hearts in the refrigerator for 15 minutes, until chilled.
Bake the shells for 20 to 25 minutes, until golden.
In a small saucepan over high heat cook the sugar and water until they turn amber in color.
Add the brandy and keep the mixture warm.
In a blender puree the raspberries with the lemon-lime soda and maple syrup.
Strain the mixture and set it aside.
In a medium bowl beat the eggs with the sugar until thick and pale yellow in color.
Add the flour, mixing well.
In a small saucepan heat the cream until boiling.
Slowly pour the cream into the egg mixture, whisking con-stantly.
Add the pear liqueur.
Strain the custard and set it aside to cool.
Fill each tart evenly with custard sauce and top with berries.
Reserve some of the custard sauce.
Set the tarts aside.
To assemble, spoon the raspberry sauce into the bottom of the plate to cover.
Add a small amount of custard in the middle of the raspberry sauce.
Add a ring of caramel sauce around the edge of the plate.
Run the point of a knife from the custard out to the edge of the plate.
Repeat around the plate.
Then do the opposite between each knife line, bringing the point from the plate edge into the custard so that it forms a "bustin' heart."
Place a tart in the center of each plate.
Chef
