My Favorite Berry Tart

Description

Last week i had a massive craving for a strawberry tart. I don’t know where it came from, but it was there lingering. The tart i wanted was not something i could buy, because i knew what l liked and it was not something found in a patisserie. For starters, I really don’t like any jelly-like substance on my fruits. I like my fruits, well, just fruity. Then i wanted a strong vanilla taste in the pastry cream, something that floated just like a dream, without even the faintest eggy taste. I didn’t want pistachios in there, not lemon zest either (you can add on yours, if you like the taste of course). I just wanted a strong vanilla taste offset by the freshness of strawberries. Well, it has now become a mixed berry tart as someone on Instagram suggested (I can’t remember who?). It just seems more delicious, interesting – and forgiving! Now for the crust, after major experimentation, all yummy i promise, a pate sablee was clearly the way to go. Slightly sweet, crumbly, and oh so inviting. The combination of the crust, the creme patissiere, an the fresh berries makes this a great dessert (not too heavy, nor too sweet) after a yummy dinner, or just great with a cup of coffee at around 4 pm 🙂 So here goes, and one more thing, before i jump to the ingredients, you will need no equipment whatsoever to make this. I’ve given my KitchenAid a break and made this all by hand. The only thing you will need is a 23 cm (9 inch) tart pan which is perfect for the measurements I’m about to give. And a kitchen scale, of course. This is the pan I use, I love it. It is sturdy and also has a removable base. You can order it online it from Tavola if you’re in Dubai.

My Favorite Berry Tart

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Ingredients

  

For the shell:

• 210 g Flour sifted
• 100 g Butter slightly cold
• 50 g Sugar
• 0.5 tbsp Vanilla
• 1 Egg
• 1 Pinch Salt

For the pastry cream:

• 240 ml Milk
• 3 Egg yolks
• 75 g Sugar
• 18 g Cornstarch sifted
• 7 g Butter
• 0.5 ts Vanilla
• 500 - 600 g Berries (whatever you love, strawberries, blueberries, raspberries, monkeyberries, you name it.)

Instructions

 

• Pastry Shell

  In a big bowl mix the sifted flour with the sugar and salt. Then add the slightly cold butter and mix it by hand. When the mix is crumbly, add the egg and vanilla and mix till it comes together. Shape it in a disc, cover with cling film and let it rest in the fridge for 30 minutes (up to 2 days). Then roll out into about 27 cm with a rolling pin, while dusting with flour to avoid any stickiness. Careful not to add too much flour though as it hardens the crust. Then move it to the tart pan, adjusting the sides. Pierce it with a fork and bake for 25 minutes at 180 degrees C.
• Cream (while the shell bakes)

  With a whisk, mix the egg yolks with the sugar until combined. Then add the cornflour and continue mixing. Set aside when it comes together.

  Add vanilla to the milk and heat it on the stove until the milk becomes steamy, but not boiling. Then add some hot milk (about a quarter) to the egg mixture, while whisking. Then pour all the egg mixture into the milk, mixing well. Heat this on the stove until it comes to a boil. Boiling it is necessary as it activates the starch and thickens it. Once it boils, simmer the fire and let it cook for about a minute while whisking away. Then remove and strain through a sieve, just in case you have any cooked egg parts. Then add the butter (which will melt immediately), and cover with cling film. Make sure the cling film is touching the cream directly or else a thick film will form on it.
• When the pastry shell is out of the oven and still hot/warm, you can add the warm cream on it and bake it in the oven for 5-7 minutes. What this extra step does is that it allows the cream to slightly thicken and makes for a very clean cut into the tart, the cream won’t splatter. Once done, cool it in the fridge.
• Add your berries, and you are set! Enjoy!