Recipe For Berry Tart

This month, my SRC assignment arrived in my inbox during a very busy period. I had appointments with Doctors, Optometrists etc. for my annual check ups, and I left the email lurking until I had a few spare moments to peruse A Tale of One Foodie’s Culinary Adventures. At the same time, I had a lot of fun seeing what was being looked at on my blog, and I cannot wait to see what has been made. Erin loves cooking and baking and in her spare time experimenting! Erin and I both enjoy reading and drinking, so I was sure to find a lot of recipes I would enjoy making on her blog. It took me quite some time to settle on what to make. I chose Erin’s adaptation of Anna Olson’s Summer Fruit Flan as I have recently been shopping at the berry farm, and my freezer is full of lovely berries that were freshly frozen. I am running out of freezer space! I also used my own sweet pastry as I thought the orange zest would liven up the berries, and it did.

Do you stock up on frozen berries?

"Berry Tart"
Berry Tart

Berry Tart

Ingredients

for the Pastry Cream

  • 250 mls milk
  • 2 eggs
  • 60 mls sugar - I used fructose
  • 37.5 mls cornflour
  • 10 mls vanilla extract
  • 30 g butter

for the tart

to assemble

  • 250 g fresh berries or more if you prefer

Instructions

for the Pastry Cream

  • scald the milk in a heavy bottomed saucepan
  • In a small bowl, whisk the eggs, sugar and cornflour
  • Whisk half of the hot milk into the egg mixture, then pour entire mixture back into the pot with the remaining milk
  • Whisk the pastry cream constantly over a medium heat until it thickens
  • Strain the pastry cream into the bowl you used to whisk the eggs
  • Stir in the vanilla and butter until melted
  • Cover the bowl with cling wrap so the plastic directly covers the surface of the pastry cream
  • Cool to room temperature then chill in the fridge for at least 2 hours

for the tart

  • After resting the dough roll it out to be slightly bigger than your tart tin - make sure it has a removable bottom
  • Line the tin with the dough - don’t worry if there are gaps, just use the excess dough to fill them in
  • Place the tart tin on baking tray and chill the pastry in the fridge while you are waiting for your oven to preheat
  • Preheat the oven to 180° Celsius
  • Dock the bottom of the pastry shell with a fork, then bake in preheated oven for 16 minutes, until golden brown
  • Cool completely
  • Melt the chocolate and use a small spatula to line the bottom and the sides with the melted chocolate
  • Cool completely

to assemble

  • Spoon the pastry cream into the tart shell and spread it evenly
  • Top with the berries
  • Remove the tart from the tin and place on a serving dish
  • Chill until ready to serve

 

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42 thoughts on “Recipe For Berry Tart

  1. What a stunning even FABULOUS & very delciously looking berry tart! I love it all!

    I would like to digg right in with a big pice, thank you! 🙂

  2. This looks absolutely yummy, Tandy. I remember your sweet pastry recipe….. so easy. I love the idea of lining it with melted chocolate; very decadent indeed. 🙂

  3. This looks delicious! My freezer is full of berries I picked and froze this summer. They would be perfect for this tart. Great SRC pick! 🙂

  4. Tandy this is truly scrumptious! I’m interested in heating the milk and then adding the eggs, I’m imagining a lot of whisking and a gentle heat or the eggs would curdle? I think this is another for bookmarking but I might try it with soya milk instead 🙂

    1. You need to keep it on a low heat and don’t leave the stove otherwise you end up with lumpy custard or scrambled eggs 🙂 Please let me know how it works with soya milk!

  5. Tandy, were you looking over my shoulder this past weekend? 😉 I bought two hugs bags of frozen berries for Mr NQN’s smoothies! 😛 A gorgeous looking tart! BTW my first SA story goes up tomorrow. I hope you like it 🙂

  6. So glad you found something you liked on my blog!!! Love your addition of orange zest to the sweet crust and the dark chocolate instead of white. Your tart looks great!! 🙂

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