Prepare Blackberry Purée: If using fresh blackberries, blend them until smooth; if using frozen, thaw first. You’ll need about 1 cup of purée.

Bloom Gelatin: In a small bowl, combine 1 ½ tsp water with ¾ tsp gelatin. Let it sit for about 5 minutes until it thickens.

Cook Filling: In a saucepan, combine the purée, ½ cup sugar, 1 tbsp cornstarch, pinch of kosher salt, and 1 tsp lemon juice. Cook over medium heat for 5-7 minutes until bubbling at the edges. Stir occasionally.

Combine with Gelatin: Remove from heat and stir in the bloomed gelatin until dissolved. Let cool completely.

Infuse Milk: In a saucepan, heat 2 cups milk with the split vanilla bean and 2 Earl Grey tea bags over medium heat until just simmering. Remove from heat and let steep for 15 minutes.

Mix Egg Yolks: Whisk 4 egg yolks with ½ cup sugar, 4 tbsp cornstarch, and a pinch of kosher salt in a bowl until smooth.

Temper Eggs: Remove the vanilla bean and tea bags from the milk. Gradually whisk the warm milk into the egg mixture, then return it to the saucepan.

Thicken Cream: Cook over medium heat, stirring constantly, for about 5-7 minutes until the cream thickens enough to coat the back of a spoon. Stir in 2 tbsp of butter until melted. Let cool.

Make the Dough: In a bowl, mix with 1 ½ cups flour, ½ cup sugar, and 1 tsp kosher salt. Add in the diced cold butter, mixing with your fingers until crumbly.

Form the Dough: Stir in 1 egg yolk and 3 tbsp of cold water, mixing until a dough forms. Wrap in plastic and refrigerate for at least 30 minutes.

Preheat Oven: Preheat your oven to 375°F.

Bake Shells: Roll out the dough and fit it into a tart pan. Prick with a fork and bake for 15-20 minutes until golden brown. Let cool.

Layer Filling: Spread a layer of cooled blackberry filling into each tart shell.

Top with Pastry Cream: Spoon or pipe the Earl Grey pastry cream on top of the blackberry filling.

Chill: Refrigerate for at least 2 hours before serving, allowing the flavors to meld.