4Th Of July Berry Tart
Serves: 4
Cecile Bahringer
1 January 1970
Based on User reviews:
49
Spice
57
Sweetness
53
Sourness
45
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1.25 cups
All-Purpose Flour1 pinch
Salt1 tbsp
Unsalted Butter1 large
Egg Yolk3 tbsps
Cornstarch4 large
Egg Yolk1.5 cups
Whole Milk1.5 cups
Blueberry (fresh)2 cups
Raspberry (fresh)Directions:
1
To make the tart dough: In a food processor combine the almond meal, flour, confectioners' sugar and salt
2
Pulse several times to combine
3
Add the butter and egg yolk, process just until the dough comes together
4
Distribute the dough into the 13-by-4-inch tart pan (or 10-inch round)
5
Lay plastic wrap over the dough and press it into the pan so that it is an even thickness
6
Remove the plastic and freeze the dough until it is firm, about 20 minutes
7
Preheat the oven to 350 degrees F
8
Cover the dough with foil and fill with pie weights or beans
9
This will keep the dough from slouching in the pan
10
Bake for 25 minutes, then remove the foil and beans, bake for an additional 5 to 10 minutes or until the crust is a light golden color
11
Allow to cool to room temperature
12
Prepare the pastry cream: Whisk together the cornstarch and 1/4 cup of sugar
13
Add the egg yolks to the cornstarch and mix into a smooth paste
14
Set aside
15
Bring the milk, remaining 1/4 cup of the sugar, vanilla bean, and salt to a gentle simmer in a medium saucepan
16
Slowly, and in small amounts, whisk the hot milk into the egg mixture
17
Once the egg mixture is warm to the touch, pour it back into the milk in the pan
18
Bring the custard to a gentle boil, whisking continuously for 2 to 3 minutes
19
The pastry cream will thicken almost immediately, but it is important to cook the starch until it isn't grainy
20
When the pastry cream is done it will be smooth and glossy
21
Remove from the heat and add the butter and white chocolate to the pastry cream
22
Allow to sit for 3 minutes, then gently whisk them together
23
Pour the pastry cream into a shallow container
24
Cover with plastic wrap, pressed directly on the surface of the cream to prevent a skin from forming
25
Set the container in the freezer for 15 minutes (this cools down the eggs quickly) and then refrigerate for up to a few days
26
Fill the cooled tart shell with the pastry cream
27
Decorate the top with the berries and refrigerate until ready to serve
28
Dust with confectioners' sugar right before slicing and serving