In a stand mixer fitted with the paddle attachment, combine the Pie & Pasta Blend with the cultured butter and combine until the mixture looks like damp cornmeal. Add the eggs and mix just until the dough folds in on itself.
Using a plastic pastry scrapper, turn the dough out onto a clean counter that has been dusted with glutinous rice flour.
Knead with the palm of your hand several times until you have a leather smooth ball. Divide the dough into two sections, quickly shape each section into a semi-flat disk, and wrap tightly with cellophane.
Refrigerate for at least 2 hours before rolling out the dough and up to three days or freeze for three weeks.
For this recipe, you will only need one disk of the dough, so store the second disk for your purposes.
Preheat oven to 400°F. Line a cookie sheet with a silicon-baking mat.
Roll out your dough on a counter dusted with glutinous rice flour and then take your 3” heart shaped cookie cutter and cut out 12-3” hearts.
Perforate the tops of the cookies with a wooden skewer. Transfer the cookies to the cookie sheet and bake for 8 minutes. The cookies are done when they just barely take on color.
In a non-reactive saucepan, heat the blackberries with the tablespoon of water and 1/4 cup of the sugar. Cook the berries down for 15 minutes. The berries will loose their color and begin to break down. Pass the berries through a fine-mashed sieve, pressing on the fruit to release the juices. Whisk in 1/4 cup of sugar to the reserved the juice. Set aside.
Now heat the milk until just before the boil. Whisk the remaining 1/2 cup of sugar into the egg yolks. Measure out 2/3 cup of the blackberry syrup and whisk it into the egg yolks. Temper the egg yolks with the warm milk, whisking the entire time. Return the crème to the saucepan and cook over medium heat, stirring constantly until it coats the back of a wooden spoon. Remove from the heat and pour into a clean bowl (if you leave the crème in the hot pan, you run the risk of curdling the eggs.)
In a stand mixer fitted with the whisk attachment, whip the heavy cream until it begins to hold very soft peaks. Add the confectioner's sugar and the vanilla and continue to mix until firm. Transfer to a pastry bag fitted with a star stainless steel pastry tip.
Take one of your sablé cookies and pipe the chantilly cream along the perimeter of the cookie. Pipe a dollop in the center of the cookie. Now fill the heart with four to five blackberries. Now take a second cookie and pipe cream on the bottom of the cookie. Gently press the cookie on top of the blackberries, being careful to line the cookie up with the first one. Repeat with the above instructions. Top the second tier with a third cookie. Carefully pour about 1/3 cup of the crème anglaise around the sablé and serve with champagne and a mixture of blackberries and raspberries.