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Blackberry Tartlets


Patisserie Makes Perfect
These are delicious blackberry tartlets with a vanilla creme diplomat, which is a mix of creme patissiere and whipped cream encased inside cinnamon pastry and decorated with blackberries.
Prep Time 2 hrs
Cook Time 30 mins
Total Time 2 hrs 30 mins
Course Dessert
Cuisine French
Servings 12


  • ***Cinnamon Pastry***
  • 120 g Unsalted Butter softened
  • 80 g Icing Sugar
  • 30 g Ground Almonds
  • Pinch of Salt
  • 1 Egg
  • 200 g Plain Flour
  • 1 tsp Ground Cinnamon
  • ***Vanilla Creme Diplomat***
  • 250 ml Milk
  • 1/2 Vanilla Pod or 1tsp Vanilla Extract
  • 60 g Egg Yolks about 3 eggs
  • 50 g Caster Sugar
  • 25 g Plain Flour
  • 2 g Leaf Gelatine
  • 150 ml Double Cream
  • ***To Decorate***
  • 400 g Blackberries
  • 100 g Jam Seedless Raspberry, Blackberry, Apricot etc


  • To make the cinnamon pastry, put the softened butter in a bowl, sift in the icing sugar and then add the ground almonds. Beat the mixture together until it becomes creamy.
  • Add the egg and beat the mixture until the egg is incorporated, sift in the flour, cinnamon and pinch of salt and stir until the dough comes together and forms a ball.
  • Shape the dough into a rectangle, wrap it in cling-film and place in the fridge for at least 2 hours. The pastry can be made a day or two in advance and just stored in the fridge.
  • Next make the creme diplomat, place the 2g of leaf gelatine in a bowl of cold water and allow it to soak.
  • Split the vanilla bean lengthwise and scrape out the seeds, place it in a saucepan with the milk, or add the vanilla extract to the milk.
  • Bring to a boil in a saucepan over a medium heat, then remove from the heat and let infuse for 10 minutes.
  • Meanwhile combine the sugar and flour in a medium bowl. Add the egg yolks and whisk just until the sugar and flour is combined, do not let it get too pale.
  • Whisk a third of the milk into the egg mixture to loosen it. Whisk in the remaining milk and return the mixture to the saucepan, straining it through a fine sieve. Cook over a medium heat, whisking constantly.
  • As soon as the pastry cream begins to thicken, lower the heat and cook out the flour for a couple of minutes, stirring continuously. Then squeeze the excess water out of the gelatine and add it to the creme patissiere you have just made, stir it until dissolved.
  • Scrape the pastry cream into a bowl and cover with a layer of clingfilm, pressing it down so it touches the surface of the cream. This will stop a skin forming. Allow to chill completely.
  • When the creme patissiere is cool, whip the double cream until it's semi-whipped.
  • Give the creme patissiere a stiff stir and then fold in the semi-whipped cream until fully combined. Place the creme diplomat in the fridge for at least 30 mins before using.
  • Grease the 12 tartlet tins with a little butter and place them on a baking tray(s).
  • Next roll out the pastry on a floured surface until around 3mm thick, using a pastry cutter, cut out 12 rounds to fill tartlet tins that are 7.5cm in diameter, pressing the pastry into the sides of the cases. Use a rolling pin to trim the excess pastry, by rolling it over the top of the case. Prick the base of the pastry with a fork a few times, repeat for the other 11 tartlets and then place the cases back in the fridge for 20mins to firm up before cooking.
  • Preheat the oven to 160C FAN, or 180C and cook the tartlets for 15minutes. The tartlets will shrink a little at the edges, but they do not need to be weighed down with baking beans etc, the holes in the base stop the pastry from puffing up.
  • Allow the cooked tartlets to cool on a rack before filling them to the edge with creme diplomat. Decorate the tartlets however you like with the blackberries.
  • Heat the jam with a tablespoon of a water in a saucepan and when it's turned to a syrup, use a pastry brush to coat the blackberries with jam to give them a glossy shine. Don't load the pastry brush with jam, just dab a little on at a time.