I’ve made these Blackberry Earl Grey Tarts on slow Sunday afternoons when summer blackberries were overflowing at the farmers’ market. They’re a delicate balance of bright, slightly tannic Earl Grey pastry cream and sweet-tart blackberry filling tucked into flaky tart shells, finished with a cloud of whipped cream and a few fresh berries. They’re showy enough for guests but simple enough to make in stages across a day.

Why you’ll love this dish

This tart pairs floral bergamot from Earl Grey with the vibrant, juicy punch of blackberries. It’s the sort of dessert that feels elegant yet approachable: you can plate a single tart for a dinner guest or bake a batch for a brunch spread. The recipe breaks cleanly into three make-ahead components — filling, pastry cream, and dough — which makes timing flexible. Plus, it showcases seasonal fruit beautifully without heavy frosting.

“A perfect balance of tea-scented cream and bright blackberry — light, refined, and surprisingly easy to assemble.”

How this recipe comes together

Quick overview so you know what to expect:

Make a concentrated blackberry purée and cook it with sugar, cornstarch and a touch of gelatin for a glossy filling that holds shape.
Steep Earl Grey and vanilla in warm milk, then make a classic pastry cream (tempered eggs + cornstarch) and cool until thick.
Cut a simple sweet tart dough, chill, roll, blind-bake shells until golden.
Assemble: fill shells with pastry cream, swirl in blackberry filling, chill, then finish with whipped cream and fresh berries.

This order lets you build components while things chill or bake — ideal for spreading the work over a morning or doing most steps a day ahead.

What you’ll need

Key ingredients (quantities follow the original recipe):

3 cups fresh or frozen blackberries (to make about 1 cup purée)
1 ½ tsp water
¾ tsp unflavoured gelatin
½ cup sugar (for filling)
1 tbsp cornstarch (for filling)
Pinch kosher salt
1 tsp lemon juice
2 cups milk
1 vanilla bean, split (or 1 tsp vanilla extract)
2 Earl Grey tea bags
4 egg yolks
½ cup sugar (for pastry cream)
4 tbsp cornstarch (for pastry cream)
Pinch kosher salt
2 tbsp butter (for pastry cream)
1 ½ cups all-purpose flour (for tart dough)
½ cup sugar (for dough)
1 tsp kosher salt
1 stick cold butter, diced (8 tbsp)
1 egg yolk (for dough)
3 tbsp cold water
¾ cup heavy whipping cream (for topping)
Fresh blackberries for garnish

Notes/substitutions:

Frozen blackberries work well — thaw and drain a little before puréeing.
For a vegan gelatin substitute, use agar-agar (adjust to package guidance; texture differs).
To make gluten-free shells, substitute a 1:1 gluten-free flour blend and rest dough longer before rolling.

How to prepare Blackberry Earl Grey Tarts

Follow these directions in order. Short sentences. Clear actions.

Blackberry filling

Purée the blackberries in a blender; strain if you prefer a smoother texture. Measure 1 cup purée.
Bloom the gelatin: sprinkle ¾ tsp gelatin over 1 ½ tsp water; let sit 5 minutes.
In a small saucepan, combine the purée, ½ cup sugar, 1 tbsp cornstarch, and a pinch of salt. Whisk until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens and just comes to a boil, about 3–4 minutes.
Remove from heat. Stir in bloomed gelatin and 1 tsp lemon juice until dissolved. Cool to room temperature, then chill until slightly set.

Earl Grey pastry cream

In a saucepan, heat 2 cups milk with the split vanilla bean (scrape seeds into milk) and 2 Earl Grey tea bags. Bring just to a simmer, then remove from heat. Steep 8–10 minutes, covered.
Whisk 4 egg yolks with ½ cup sugar, 4 tbsp cornstarch, and a pinch of salt until pale and smooth.
Remove tea bags and vanilla pod from the milk. Slowly temper the yolk mixture by whisking in about ½ cup hot milk, then pour the tempered mixture back into the saucepan.
Return to medium-low heat and whisk constantly until it thickens to a pudding-like consistency and comes to a gentle simmer, about 2–3 minutes.
Remove from heat. Whisk in 2 tbsp butter until glossy. Strain through a fine-mesh sieve into a bowl. Press plastic wrap directly on the surface to prevent skin. Chill until firm, at least 2 hours.

Tart dough

In a bowl, whisk 1 ½ cups flour, ½ cup sugar, and 1 tsp kosher salt.
Cut in 1 stick cold butter (diced) with a pastry cutter or fingertips until the mixture resembles coarse crumbs with pea-sized bits.
Stir in 1 egg yolk and 3 tbsp cold water just until the dough comes together. Don’t overwork it.
Form into a disk, wrap, and chill at least 30 minutes.
Roll out on a lightly floured surface to about 1/8-inch thick. Line tart pans or a 9-inch tart pan, trim edges, and dock the bottoms with a fork.
Chill lined shells 15 minutes. Preheat oven to 375°F (190°C). Blind bake with parchment and weights for 15 minutes, remove weights and bake 5–8 minutes more until golden. Cool completely.

To assemble

Spoon chilled pastry cream into each tart shell, smoothing the top.
Dollop or pipe the blackberry filling in small pools across the cream, then use a skewer to create pretty swirls or marbling.
Chill to set (30–60 minutes).
Whip ¾ cup heavy cream to soft peaks; sweeten lightly if desired. Pipe or spoon onto tarts and garnish with fresh blackberries. Serve cold.

Best ways to enjoy it

These tarts shine with afternoon tea. Pair with:

A pot of Earl Grey to echo the cream’s flavor.
Light sparkling wine or prosecco for a celebratory finish.
A bowl of lemon sorbet on the side to play up the fruit’s acidity. For plating: use a thin dusting of powdered sugar and place 2–3 fresh blackberries beside each tart. For a dessert course, serve one tart per person with a small quenelle of whipped cream.

Keeping leftovers fresh

Assembled tarts: cover loosely and refrigerate. Eat within 48 hours; the crust will soften over time from the filling’s moisture.
Unfilled shells: store airtight in the fridge for up to 3 days or freeze for up to 1 month. Re-crisp frozen shells in a 325°F (160°C) oven for 5–8 minutes.
Pastry cream: refrigerate up to 3 days. Bring to slightly room temperature and whisk before using.
Blackberry filling: keeps up to 5 days refrigerated. Freeze in a sealed container for up to 3 months.

Food safety note: pastry cream contains cooked eggs. Cook until it thickens and reaches a safe temperature (roughly 160°F/71°C) to ensure safety.

Pro chef tips

Keep everything cold: chilled dough yields the flakiest shells.
Don’t skip blind baking: it prevents a soggy bottom from the wet fillings.
Temper eggs carefully: pour hot milk slowly into yolks while whisking to avoid scrambled eggs.
Strain the pastry cream: it makes the texture silky and removes any tea bits.
Make components ahead: shells and both fillings can be made a day ahead and assembled before serving.
Use a heatproof bowl and strain the pastry cream while hot to stop cooking quickly and prevent curdling.

Flavor swaps

Swap blackberries for raspberries or roasted strawberries (adjust sugar).
Replace Earl Grey with chai tea for a spicier note.
Make mini tarts using a muffin tin for bite-sized servings.
Gluten-free: use a certified 1:1 gluten-free flour blend and chill the dough longer before baking.
Vegan: use coconut cream pastry cream thickened with cornstarch and agar-agar for the fruit filling; replace butter with coconut oil.

Your questions answered

Q: Can I use frozen blackberries? A: Yes. Thaw, drain excess liquid, and measure the purée. You may need to reduce the purée slightly on the stove to concentrate flavor before thickening.

Q: How far ahead can I make these? A: Make pastry cream and blackberry filling up to 3 days ahead. Bake shells a day ahead. Assemble the day you plan to serve for the best texture; filled tarts keep 24–48 hours in the fridge.

Q: Can I omit the gelatin? A: Gelatin helps the blackberry filling hold shape when swirled into cream. You can omit it, but expect a looser, more sauce-like filling. For vegan alternatives, try agar-agar (texture differs; follow package amounts).

Q: Why did my pastry cream get grainy? A: Often from cooking at too-high heat or not constantly whisking. Strain the cream through a fine sieve and whisk in a little butter to smooth it. Cool quickly with plastic wrap on the surface.

Q: How do I prevent a soggy tart shell? A: Fully blind-bake shells until golden. Cool completely before adding fillings. A very thin glaze of melted chocolate or apricot jam brushed inside shells can add a moisture barrier for extra protection.

Conclusion

If you want a recipe close to this version for reference and visual inspiration, this Blackberry Earl Grey Tarts – Rhubarb & Lavender post shows a similar approach. For a related small-bite idea that pairs Earl Grey with roasted blackberry, see Earl Grey & Roasted Blackberry Petit Fours – Broma Bakery.