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1
Make the crusts: Pulse the flour, pecans, granulated sugar and salt in a food processor until the nuts are finely ground.
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2
Add the butter and pulse until the mixture looks like coarse meal.
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3
Drizzle in 6 tablespoons ice water and pulse until the dough comes together.
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4
Turn out onto a piece of plastic wrap and form into a disk; wrap and refrigerate until firm, about 1 hour.
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5
Lightly flour a large sheet of parchment paper.
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6
Roll out the dough on the parchment into a 9-by-13-inch rectangle.
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7
Trim into an 8-by-12-inch rectangle (reserve the scraps).
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8
Cut into eight 3-by-4-inch rectangles.
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9
Separate the pieces slightly on the parchment, then use your fingers to crimp the edges.
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10
Slide the parchment onto a baking sheet.
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11
Roll out the scraps until 1/4 inch thick.
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12
Cut out 8 stars using a small floured star-shaped cookie cutter; arrange on the baking sheet around the crusts.
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13
Refrigerate until firm, about 20 minutes.
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14
Preheat the oven to 375 degrees F. Poke holes in the crusts with a fork.
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15
Brush the stars and the edges of the crusts with the beaten egg.
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16
Bake until golden brown, about 25 minutes; remove to a rack to cool completely.
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17
Make the pastry cream: Combine the milk, 1/3 cup granulated sugar and the vanilla in a saucepan and bring to a simmer over medium heat.
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18
Whisk 1/2 cup buttermilk, the egg yolks, cornstarch and the remaining 1/3 cup sugar in a bowl.
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19
Slowly pour the hot milk mixture into the egg mixture, whisking constantly.
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20
Pour the mixture back into the saucepan and cook, whisking, until thick and bubbling, about 3 minutes.
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21
Transfer to a bowl; stir in the remaining 3 tablespoons buttermilk.
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22
Lay plastic wrap on the surface and refrigerate 45 minutes.
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23
Carefully transfer the crusts to a platter.
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24
Spread the pastry cream on the crusts, then top with the berries.
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25
Top each tart with a star.
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26
Dust with confectioners' sugar.
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27
Photograph by Con Poulos
