2 1/2 cups all-purpose flour, unsifted
4 tablespoons sugar (4 to 5 tablespoons)
1/2 teaspoon salt
1 cup butter, well-chilled, 2 cubes
4 tablespoons orange juice (water may be substituted)
Servings: 6
6. Spoon 3-4 tablespoons pastry cream into each pastry shell. Arrange evenly shaped frozen berries, stem-side down, over the pastry cream, starting around the outside edge and working towards the center. Raspberries should be arranged in two layers, while blackberries may be arranged in a single layer due to their larger size. (Ideas for berry combinations might include all raspberry, all blackberry, half raspberry and half blackberry.) Refrigerate until ready to serve. Just prior to serving, spoon glaze generously over berries. Garnish with your choice of orange zest, fresh mint leaf or kiwi.
7. For red raspberry purée tartlets, spoon 5-6 tablespoons purée into each pastry shell. Make decorative hearts by running a toothpick through droplets of vanilla cream you have strategically placed on purée surface. For vanilla cream tartlets, reverse this process, using red raspberry purée droplets on surface of the vanilla cream. (This procedure is not time-consuming, but you may want to practice a few times on the surface of a plate to perfect your technique.) Chill until serving time.
Yield: 6 4" heart-shaped shells
4 tablespoons sugar (4 to 5 tablespoons)
1/2 teaspoon salt
1 cup butter, well-chilled, 2 cubes
4 tablespoons orange juice (water may be substituted)
Servings: 6
6. Spoon 3-4 tablespoons pastry cream into each pastry shell. Arrange evenly shaped frozen berries, stem-side down, over the pastry cream, starting around the outside edge and working towards the center. Raspberries should be arranged in two layers, while blackberries may be arranged in a single layer due to their larger size. (Ideas for berry combinations might include all raspberry, all blackberry, half raspberry and half blackberry.) Refrigerate until ready to serve. Just prior to serving, spoon glaze generously over berries. Garnish with your choice of orange zest, fresh mint leaf or kiwi.
7. For red raspberry purée tartlets, spoon 5-6 tablespoons purée into each pastry shell. Make decorative hearts by running a toothpick through droplets of vanilla cream you have strategically placed on purée surface. For vanilla cream tartlets, reverse this process, using red raspberry purée droplets on surface of the vanilla cream. (This procedure is not time-consuming, but you may want to practice a few times on the surface of a plate to perfect your technique.) Chill until serving time.
Yield: 6 4" heart-shaped shells
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