These Blueberry Earl Grey Tarts have three individual components, which, when combined together, are absolutely delicious. I experimented with each separate component of this recipe until I perfected them individually. The tart crust is flaky and tender, yet sturdy enough to hold the filling. The filling is just sweet enough for my sweet tooth and the whipped cream has just enough Earl Grey flavor.
This recipe makes enough whipped cream to cover the entire tops of the tarts or you can be like me and try to be artistic and avant-garde with your whipped cream. To make the Earl Grey infused whipped cream, use your favorite Earl Grey tea, whether it’s loose leaf tea or a teabag. We don’t discriminate here. All forms of tea are welcome! I do have a favorite Earl Grey tea. If you want to check it out, click here. The tea will make your whipped cream a dull pale yellow. This issue is purely aesthetic. I added a tiny bit of violet gel food color which brightens the whipped cream. You can add more if you want a lavender shade.
- 1 1/2 cups (6 3/4 ounces) all purpose flour, sifted
- 1/4 cup (1 ounce) powdered sugar, sifted
- 1/4 teaspoon fine sea salt
- 1/2 cup (4 ounces) cold, unsalted butter, cubed
- 1 large egg yolk
- 2-3 tablespoons ice water
- 4 cups (about 1 1/2 lbs.) blueberries
- 2/3 cup (4 5/8 ounces) sugar
- 1 1/2 tablespoons corn starch
- 1 tablespoon lemon juice
- 1 cup heavy whipping cream
- 2 teaspoons Earl Grey tea leaves or 1 tea bag
- 2 tablespoons powdered sugar, sifted
- 1 small drop violet gel food coloring
Earl Grey Whipped Cream
- In a large bowl, whisk together flour, powdered sugar and salt.
- Work in butter and egg yolk, with a pastry blender or with your fingers, until pea sized pieces are formed.
- Add ice water one tablespoon at a time until dough comes together.
- Form dough into a disk. Wrap in plastic wrap and chill in refrigerate for at least one hour or up to overnight.
- On a lightly floured surface, roll dough to 1/8-inch thickness.
- Cut dough into six 5-inch rounds. Press rounds into six 4-inch or 4 1/4-inch tart pans
- Dock the bottoms of tart crusts with a fork. Freeze for 30 minutes.
- Heat oven to 375ºF. Place tart pans on a large baking sheet.
- Line tart shells with 6-inch parchment rounds. Fill with pie weights. (You can use dried beans or rice if you don't have pie weights)
- Bake tart shells for 12 minutes. Remove parchment paper and pie weights. Continue baking until tart shells are light golden brown, about 4-6 more minutes.
- Set aside 1 cup blueberries. Combine the remaining 3 cups blueberries, sugar, corn starch and lemon juice in a medium saucepan.
- Simmer over low heat, stirring occasionally, until blueberries are softened and sauce is thickened, about 5 minutes.
- Stir in the reserved 1 cup of blueberries during the last minute of cooking.
- Remove from heat and let cool completely.
- Combine heavy cream and tea leaves or tea bag in a small saucepan.
- Heat just until bubbles form around the edges.
- Transfer to a small bowl, cover with plastic wrap and let cool.
- Pass through a sieve to strain out tea leaves or remove tea bag.
- Cover surface with plastic wrap and place in refrigerator to chill.
- Transfer chilled cream to a large bowl. Whip with an electric mixer until thickened.
- Add powdered sugar and food color in separate additions and continue whipping at high speed just until stiff peaks form.