Mixed berry tart

8 servings

Ingredients

Quantity Ingredient
225 grams Plain Flour
150 grams Unsalted Butter
½ teaspoon Salt; (level measure)
1 teaspoon Icing Sugar; (heaped)
1 teaspoon Lemon Juice
2 tablespoons Cold Water
1 Egg
½ Vanilla Pod
300 millilitres Milk
3 Egg Yolks
55 grams Caster Sugar
35 grams Plain Flour
2 tablespoons Raspberry Liqueur
225 grams Raspberries
125 grams Blueberries
2 teaspoons Icing Sugar; (sieved)
8 Sprigs Fresh Mint or Sweet Cicel

Directions

PASTRY

STRAWBERRY PATISSERIE CREAM

TOPPING FOR TARTS

1. Make the pastry and then chill in the refrigerator for ½ hour or so whilst you make the patisserie cream.

Pastry

2. Put lemon juice, egg and chilled water into a small basin. Beat together and chill until needed. The mixture will thicken slightly.

3. Sieve the flour, salt and icing sugar into a large wide bowl.

4. Add butter, cut into small cubes. Rub butter in the flour (using fingertips) until it resembles breadcrumbs. Keep your hands cool.

5. Add liquid all at once and draw the mixture together with a knife until it binds.

6. Knead gently on a lightly floured surface until smooth. Cover with cling film and rest in refrigerator for ½ hour before attempting to roll out.

7. Roll out thinly and cut to fill 8 x 10cm tart tins. Prick bases with fork and chill again. (This enables the pastry to retain its shape when baked).

8. Fill with foil and baking beans and bake blind at 200ºc / 400ºf / Gas Mark 6 for 10 minutes. Remove foil and beans. Reduce oven temperature to 180ºc / Gas Mark 4 and cook for a further 10 minutes or so until pastry is cooked through and lightly golden. Leave to cool.

Patisserie Cream

9. Blend egg yolks in a large bowl with caster sugar and flour until smooth.

10. Split vanilla pod in half and scrape out seeds. Pour milk into a pan with vanilla seeds and pod and bring to boil.

11. Pour boiling vanilla milk over the blended yolks, whisking vigorously.

Rinse pan.

12. Pour cream mixture back into pan and cook out over a medium heat, stirring constantly until mixture is thickened and the flour is cooked through (4 - 5 minutes).

13. Remove from heat and stir in the liqueur.

14. Pour into a clean container, cover the surface with greaseproof paper or cling wrap to prevent a skin forming, and chill in the refrigerator until needed.

Finishing Tarts

15. Fill the cases with patisserie cream. Top with the berry fruits. Dredge with a little icing sugar and top with a sprig of mint or sweet cicely.

16. Serve with a little berry coulis Converted by MC_Buster.

NOTES : Chef:Tessa Bramley

Converted by MM_Buster v2.0l.

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