Description
Buttery flaky crust filled with brown butter custard and wild huckleberries. Combines 19th-century Canadian charm with refined modern patisserie techniques for handheld dessert perfection.
Ingredients
2 cups all-purpose flour
1 tablespoon granulated sugar (for dough)
1/2 cup granulated sugar (for custard)
8oz (225g) chilled unsalted butter (for dough)
4oz (115g) unsalted butter (for custard)
2 1/2 cups huckleberries
1/2 tsp vanilla bean paste
1 tsp salt (divided)
120ml ice water
1 tsp lemon juice
2 tbsp flour (for custard emulsion)
Instructions
Combine flour, 1 tsp salt, and 1 tbsp sugar in food processor
Add 8oz chilled butter cubes in 3 increments; pulse until pea-sized clumps form
Blend ice water and lemon juice; add to dough gradually until clumps form
Chill dough 30 minutes
Roll dough to 1/4″ thickness; cut 12 6″ rounds using parchment and beans for blind baking
Whisk eggs and 1/2 cup sugar until foamy
Fold in browned 4oz butter with 1/2 tsp salt
Add 2 tbsp flour to stabilize custard emulsion
Pour into baked tart shells
Bake 15-20 minutes at 350°F (180°C) until custard sets
Notes
Use frozen huckleberries for enhanced tartness
Coconut sugar substitute adds nutty depth
Cold butter ensures flakiness; cut into 1″ cubes
Sea salt improves butter emulsification
Tart pans with 2″ depth yield optimal batter-to-crust ratio
Maximum 45-minute dough chill prevents gluten overdevelopment
- Prep Time: 90
- Cook Time: 40
- Category: trends
- Method: Baking
- Cuisine: Modern Canadian, French patisserie fusion
Nutrition
- Serving Size: 1 tart
- Calories: 420
- Sugar: 18g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 130mg