Boysenberry Mousse Tarts Makes six 3-inch tarts.
For the sable crust:
1 stick butter butter, at room temperature
¼ cup sugar
2 egg yolks
1 ½ cups all purpose flour
Pinch of salt
1 to 2 tablespoons of cream, optional
1/2 cup boysenberry jam
In a stand mixer fitted with the paddle attachment, whip the butter and sugar until light and creamy. Add the egg yolks, one at a time, scraping the bottom and side of the bowl in between each addition. Add the flour and salt and beat until the dough just starts to come together. If the dough seems too crumbly, add some cream, one tablespoon at a time. Gather the dough into a ball, flatten it a little to a small disk and wrap it well in plastic wrap. Refrigerate one hour before using.
Preheat oven to 350F. Flour your work area well and start rolling the dough from the center out, lifting it from the work area every 2-3 times you roll over it. Do not be afraid to flour the work area well as you feel the dough getting warmer and softer.
Cut out six 4 inch rounds and fit them inside six 3 inch tartlet molds pastry dough inside them, patting the dough in with your fingertips if needed. Place a small piece of parchment paper inside the tart shells, fill with beans or pie weights and blind bake for 12-15 minutes. Let cool to room temperature and remove the shells from the rings. Divide the boysenberry jam evenly among the tart shells.
For the Boysenberry cream mousse:
1 1/2 teaspoons gelatin
1 tablespoon cold water
1 cup whole milk
1/2 vanilla bean, split lengthwise and scraped (throw the seeds in the pot with the milk)
1 egg + 1 egg yolk
1/4 cup sugar
2 tablespoons cornstarch
1/3 cup raspberry jam
1 cup heavy cream
In a ramekin, sprinkle the gelatin over the water and let stand until you prepare the cream. In a medium bowl, whisk the sugar, egg and egg yolk together, add the cornstarch mixing until you get a smooth paste. Set aside.
Meanwhile in a saucepan combine the milk and vanilla bean on medium heat until boiling. Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling, (pour through a strainer if this happens). Remove vanilla bean. Place the egg mixture back into a medium saucepan and cook over medium heat until thick, stirring constantly. Add the jam, cook another 30 seconds and remove from the heat. Immediately add in the gelatin and stir until completely dissolved. Place a piece of plastic wrap on the surface of the cream so that it does not develop a skin as it cools to room temperature.
Whip the heavy cream until stiff peaks form and gently fold it into the pastry cream. Pipe or spoon the mousse immediately in the cake rings.