THIS IS SUCH A WONDERFUL DESSERT AND SO SIMPLE TO MAKE....
Step 1: INGREDIENTS
This makes 2-9" shells and 4-5 mini tarts...
2 sticks of butter
2 1/2 cups of flour
2 teaspoons of sugar
a pinch of sea salt
1/2 cup of ice cold water
1/2 cup of blueberry preserve/jam
1 pint of heavy cream
2 tablespoons of confectionary sugar
1 teaspoon of vanilla
1 teaspoon of grated orange rind
1 quart of blackberries
1 pint of blueberries
drizzle a very light glazing of Agave syrup
Step 2: TART SHELL
In a mixer, combine the butter and sugar, blend until just incorporated, (do not over mix) add flour and a pinch of salt, mix only until combined, gradually add the ice water... a little at a time until the dough forms a ball. Do not over-mix nor add too much water...use only as much water as required to form a ball.
NOTE: the least amount of mix time and water will make for a much more pliable dough and much less tough and more flaky...
for this receipt, fully bake the tart shell with pie weights on parchment paper for 12-15 minutes @ 350° F, remove the weights and paper and bake for additional 10 minutes or until edges and bottom are golden in color.
Remove from oven and cool on a wire rack...
Step 3: CREAM FILLING
in a mixer, (for good technique) add ice to the bowl and let sit for a few minutes along with refrigerating the cream for at least an hour, this will make whipping the cream so much easier. Remove ice and start to whip the cream with the whisk attachment on high speed until it forms soft peaks, add the confectionary sugar, vanilla and grated orange rind. whip on high speed only until it forms stiff peaks.
Step 4: ASSEMBLY
with all the components ready, prepare the cooked tart shell with some heated blueberry jam brushed on sparingly, just enough to coat the shell on all surfaces. Pour in the whipped cream mixture, and top with the blackberry and blueberry mixture. If the berries are not as sweet as you would like,soak in a liquid sugar bath for a few minutes prior to topping the tart....