INGREDIENTS:

FOR THE CRUST:
6 tbsp. unsalted butter, cubed
3 tbsp. water
1 tbsp. canola oil
1 tbsp. sugar
⅛ tsp. kosher salt
1 cup flour

FOR THE FILLING:
¼ cup sugar
3 tbsp. cornstarch
1 tbsp. flour
⅛ tsp. salt
3 egg yolks
1½ cups milk
2 tbsp. butter, cubed and chilled
1 tsp. vanilla extract
5 cups blackberries

DIRECTIONS:

1. Make the crust: Heat oven to 400°. Stir butter, water, oil, sugar, and salt in a heatproof bowl; bake until butter is bubbling and lightly brown at edges, about 20 minutes. Remove from oven and stir in flour until dough comes together. Press dough into bottom and up sides of five 4″ tart pans (or one large 9″ tart). Using a fork, prick dough all over. Bake until cooked through, 10–12 minutes; let cool.

2. Make the filling: Whisk sugar, cornstarch, flour, salt, and yolks in a 4-qt. saucepan until smooth. Stir in milk and place over medium heat; cook, stirring constantly, until thickened, about 15 minutes. Remove from heat and slowly whisk in butter until smooth; stir in vanilla extract and transfer to a bowl. Cover with plastic wrap, pressing it directly on the surface of the pastry cream; chill until set, at least 2 hours. To serve, spread pastry cream evenly over tart shells and garnish with blackberries. Chill tarts until ready to serve.