Berries Tart

I love the mouth-watering display of tarts from Fruit Paradise. For my colleague's birthday, I decided to surprise her a fruit tart instead of the usual birthday cake.

My colleague loves custard to bits. So I made sure this tart has a custard filling beneath the chocolate and cream layer and the berries topping for an added surprise!

Berries Tart

makes a 8 inch tart pan

For the Shortbread Crust

adapted from Joy of Baking

Ingredients:

1 cup (130 g) all purpose flour

1/3 cup (35 g) confectioners sugar

1/8 tsp salt

1/2 cup (113 g) cold unsalted butter, cut into pieces

Method:

1. Butter or lightly spray with a nonstick vegetable cooking spray, an 8 - 9 inch (20 - 23 cm) tart pan with a removable bottom. 

2. In your food processor, place the flour, sugar, and salt and process to combine. Add the butter and pulse until the pastry starts to come together and form clumps. 

3. Place the pastry in the prepared tart pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan. (can use the back of a spoon to smooth the surface of the pastry.) 

4. Pierce the bottom of the crust with the tines of a fork. (This will prevent the pastry crust from puffing up while it bakes.) 

5. Cover and place the pastry crust in the freezer for 15 minutes to chill. (This will help prevent the crust from shrinking while it bakes.)

6. Preheat oven to 220ºC and place rack in center of oven. 

7. Place the tart pan on a larger baking sheet and bake until the crust is golden brown, about 13 - 15 minutes. 

8. Remove from oven and place on a wire rack to cool.

Note:

Can be covered and stored for a few days.

For the Custard

adapted from Eat and Be Happy

Ingredients:

1/4 cup caster sugar

1/4 tsp cinnamon

1/8 tsp nutmeg

2 eggs

1 tsp vanilla extract

1/2 cup heavy cream

1/2 cup milk

Method:

1. In a large bowl, whisk eggs. 

2. Add the sugar, cinnamon and nutmeg, whisking until combined, before adding the vanilla, cream and milk. Pour the custard into the baked tart shell.

3. Bake the tart in the centre of the oven for about 30 minutes at 160ºC, until the custard is set but still slightly jiggly in the centre.

4. Let the tart cool completely before refrigerating at least an hour.

For the Whipped Cream (Optional)

Ingredients:

1 cup (240 ml) cold whipping cream

2 tbspn (20 g) confectioners sugar

1/4 tsp vanilla extract

Method:

1. Put the mixing bowl and whisk in the freezer for about 15 minutes. 

2. Then beat the whipping cream,  confectioners sugar, and vanilla extract just until stiff peaks form.

For the Macerated Berries

Ingredients:

2 pints of strawberries, hulls removed and halved/sliced

A handful of blueberries

2 tbsp sugar

Method:

1. Toss the berries and sugar together in a bowl and let sit for at least half an hour.

Assembly

1. Spread whipped cream over custard (Optional).

2. Arrange the macerated berries on the tart and spoon some of the berry juices over the berries.

Note:

Can use Pastry Cream as alternative to Custard

Ingredients:

1 1/4 cups (300 ml) milk

1 tsp vanilla extract

3 large egg yolks

1/4 cup (50 g) sugar

2 tbspn (20 g) all-purpose flour  

2 tbspn (20 g) cornstarch (corn flour) 

1 tbspn rum (optional)

2-3 large bananas, peeled sliced

Method:

1. In a medium-sized heatproof bowl, mix the sugar and egg yolks together.

2. Whisk the flour and cornstarch (corn flour) together and then add to the egg mixture, mixing until you get a smooth paste.

3. Meanwhile, in a saucepan bring the milk and vanilla bean just to boiling (just until milk starts to foam up.)

4. Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer)

5. Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 - 60 seconds until it just becomes thick.

6. Remove from heat and immediately whisk in the rum (if using).

7. Stir in vanilla extract.

8. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. 

9. Cool to room temperature before using. If not using right away refrigerate until needed, up to 3 days. 

10. Whisk or stir before using to get rid of any lumps that may have formed.

Assembly:

1. Spread pastry cream evenly over cooled crust.

2. Top with macerated berries and chill in refirdgerator before serving.

Thanks for dropping by. Do link back to LY's Kitchen Ventures if you have used any information published in this blog.