Blend 2 cups of blackberries until smooth, strain through a sieve. In a saucepan, combine 1 tablespoon of water, 1 tablespoon of unflavored gelatin, ½ cup of sugar, 1 tablespoon of cornstarch, and a pinch of kosher salt. Add strained puree, heat until thickened, about 5 minutes. Refrigerate for at least 6 hours until set.

Heat 2 cups of milk with 1 vanilla bean and 2 Earl Grey tea bags until hot but not boiling. Steep for 15 minutes. Whisk together 4 egg yolks and ½ cup of sugar. Gradually add warm milk to the egg mixture. Return to saucepan and cook until thickened, about 10 minutes. Chill in refrigerator.

Combine 1 ½ cups of flour, ¼ cup of sugar, and a pinch of kosher salt. Cut in ½ cup of cold butter until mixture resembles coarse crumbs. Add 1 egg yolk and 2-3 tablespoons of cold water. Mix until dough comes together. Chill for 1 hour.

Preheat oven to 400°F (200°C). Roll chilled dough to ¼ inch thick. Line tart pans with dough, trim excess. Place parchment over dough, fill with weights, and par-bake for 20 minutes. Let cool completely.

Whip 1 cup of heavy cream to stiff peaks. Fold into chilled pastry cream. Fill tart shells with blackberry filling, then pipe Earl Grey pastry cream on top. Chill for 1 hour.

Garnish with fresh blackberries. Serve on a platter, slicing into wedges if desired.