Try this easy and delicious Mulberry tart with jam and pastry cream. This is one you won't want to miss!
These berries are growing wild right now as we officially begin summer. School is recently ended and the days are starting to warm up. The mulberry tree has a several different varieties and on the California property we have two different varieties growing.
One type is a huge tree and they can take on a resemblance of blackberries with a difference of little hair like spurs growing out of the them. The other type is more like a vine/ tree, that grow almost in a big crescent shape. It is a cross between a bush and a tree. I find this tree so interesting because the leaves not only protect it from the sunlight all day long but the leaves can actually catch the berries when they drop.
These mulberries start off white, then can turn green to red, and finally to purple/black. The ideal color is black when they are fully ripened. They are very delicate at this stage, if you barely touch them, they fall off the tree an on to the ground or a lucky leaf. My sons and I have enjoyed picking them this summer every few days to ensure very little fall on the ground.
This recipe is basically a mulberry jam stuffed inside a tart with a little pastry cream. Topped with vanilla whipped cream. Here is the recipe I hope you enjoy it!
Mulberry Tart with Whipped Cream
- 1 1/2 sticks butter
- 2 cups flour (plus more for dusting)
- 1/4 cup water (ice cold)
- 1 whole egg
- 1 tsp salt
Mulberry Jam (small batch)
- 2 cups mulberries
- 3/4 cup sugar
- 2 whole lemons (juiced)
- 1 tbsp vanilla paste
- 1 tsp pectin
- 2 tbsp water
- 2 cups milk
- 1/2 cup sugar
- 1 whole vanilla bean
- 4 egg yolks
- 1/4 cup corn starch
- 2 tbsp butter
- 1 pinch salt
- 2 cups whipped cream
For the pastry cream
For the pastry cream, scald the milk and vanilla bean in a medium sauce pot. Turn off the heat when the milk starts to a boil. Beat the egg yolks and sugar in a food set to high, until the eggs and sugar form pale white ribbons.
Add the cornstarch to the eggs and beat for 30 seconds. Temper the eggs by whisking in one ladle of milk at a time until all the milk is incorporated with the egg and flour mixture. Place the egg mixture back into the pot on low heat and whisk continually to thicken the pudding.
Allow about 10 minutes on low, but don't boil. Once it has thickened, pour the pudding into a bowl ( you can pour through a strainer if desired ). Place a piece of plastic wrap on the surface of the pudding so it doesn't form a skin, and place in the refrigerator. Leave the vanilla bean in the pudding until everything has cooled, then discard the bean.
For the tart dough
Using the food processor add 2 cups of flour to the bowl along with the salt. Pulse a few times to combine well. Then add all the butter at a time. Turn the processor on and let it combine for 20 seconds. Once the butter has been combined.
Drizzle in the cold water and egg and run until the dough forms. Normally now you put the crust into the refrigerator to let the dough come together as it gets cold. I don't like when my dough is so cold I can't roll it and usually I am in a rush.
If you can put the dough in the freezer for 15 minutes it will really help; if not simply take the dough and put a light dusting of flour onto the parchment paper and/ or countertop place the dough on top. Then dust flour on the top of the dough and put a second piece of parchment paper on top of the dough. With a rolling pin roll out your dough to a thin crust consistency.
Take your tart mold (I used 6 small fluted brioche molds using half of the tart recipe) and carefully place your tart dough inside the molds. Press the tart dough into all of the corners of the tart mold. Using a rolling pin roll the pin over the top mold to trim off any excess dough hanging over the sides.
Cut out and place a piece of parchment paper that exactly fits inside of your tart. Use pie weights or dried beans fill the inside of the tart and parchment paper. Place the tart crust inside a 400 degree preheated oven for 18 minutes. Take out and set aside. Once cooled I add 1 1/2 tbsp of pastry cream
How to make mulberry jam
In medium size pot add mulberries, lemon juice, water, and sugar. As the berries starting to simmer blend/mash either with a masher or with a hand stick blender until almost smooth.
I wanted little bits of berries in my jam so I didn't puree it totally smooth. Bring to a boil and cook for 4-5 minutes and then stir in the pectin powder. Stir constantly for another minute or two and then turn off the heat.
You can simply allow the jam to cool a bit (10-15 minutes) here and then fill your tarts. Pour one or two spoonfuls of jam into the tart shell on top of the pastry cream. Then place in the refrigerator to cool for at least 2 hours.
Or if you want to preserve the jam, fill one 8 oz jar and seal tightly and flip the can over. Allow to stay like that until it has come to room temperature and the tops have popped.
Take whipped cream and place in a piping bag and pipe little dots on the tarts. Add some fresh mulberries to the top with any edible flowers you desire. Serve and enjoy!