Starfall Nut Tarts with Berries

Votes: 1

Photo of the dish: Con Pulos

Time: 3 hours 15 minutes
Complexity: average
Quantity: 8 tarts

A recipe for Starfall nut tarts with berries. Baked nut cake layers are topped with custard. The cakes are topped with stars made from pastry and sprinkled with fresh raspberries and blueberries.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

For the cake:

2 and 1/4 cups flour, plus a little extra for dusting
3/4 cup pecans
6 tablespoons of granulated sugar
1/4 teaspoon salt
170 g cold unsalted butter, cut into 1.2 cm pieces.
1 beaten egg

For the custard:

470 ml raspberries
470 ml blueberries
1 cup of milk
2/3 cup granulated sugar
1 tsp vanilla extract
1/2 cup and 3 tablespoons buttermilk or skim milk
3 egg yolks
3 tablespoons of starch
Powdered sugar for dusting

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pecans, raspberry, blueberry, vanilla extract, powdered sugar, cream, premium flour, eggs, milk, sour milk, starch

Cooking the dish according to the recipe:

Prepare the cake base: In a food processor, finely chop the flour, pecans, granulated sugar, and salt. Add the butter and continue to process until the mixture resembles coarse flour.

Add 6 tablespoons of ice water and stir until combined. Place the dough on plastic wrap and form it into a disk. Wrap it in plastic wrap and refrigerate for 1 hour until firm.
Lightly flour a sheet of parchment paper. Roll the dough into a 22 x 32 cm rectangle. Trim any uneven edges to form a 20 x 30 cm rectangle. (Save any scraps.)

Cut it into eight rectangles and roll them out to 7.5 x 10 cm. Place the pieces of dough separately on parchment paper. Pinch the edges with your fingers. Transfer the parchment paper to a baking sheet. Roll out the scraps of dough to a thickness of 0.6 cm.

Using floured cookie cutters, cut out 8 stars and place them on a baking sheet next to the cake layers. Refrigerate the baking sheet for 20 minutes until completely set.

Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit). Use a fork to poke holes in the cake layers. Brush the stars and edges of the layers with beaten egg. Bake for 25 minutes until golden brown, then transfer to a wire rack and cool.
Prepare the custard: In a saucepan, combine milk, 1/3 cup granulated sugar, and vanilla and bring to a boil over medium heat. In a bowl, whisk together 1/2 cup buttermilk, egg yolks, cornstarch, and the remaining 1/3 cup sugar.

Slowly pour the hot milk mixture into the egg mixture, stirring constantly. Return the mixture to the saucepan and cook, stirring, for 3 minutes, until thickened and bubbling. Then pour into a bowl and add the remaining 3 tablespoons of buttermilk. Cover the custard with plastic wrap and refrigerate for 45 minutes.
Carefully place the layers on a plate. Spread the custard on top, then sprinkle with berries. Place one star on each tart slice. Dust with powdered sugar.