This berry tart was made as my submission for this months’ Secret Recipe Club.
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?
for the Pastry Cream
- 250 mls milk
- 2 eggs
- 60 mls fructose
- 37.5 mls cornflour
- 10 mls vanilla extract
- 30 g butter
for the tart
- 1 tart shell made from a sweet pastry
- 85 g dark chocolate
- 250 g fresh berries, or more if you prefer
for the Pastry Cream
- scald the milk in a heavy bottomed saucepan
- In a small bowl, whisk the eggs, or more if you prefer 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
- 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
Click on the links for conversions and notes.
What I blogged:
- two years ago – mayonnaise
To see other posts from
43 thoughts on “Berry Tart | Fresh Berry Tart For #SRC”
What a lovely easy tart.
thank you Mandy 🙂
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! 🙂
wish I could send some over 🙂
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. 🙂
It really added a nice dimension to the dessert 🙂
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! 🙂
how lucky for you that they are berries you picked yourself 🙂
Tandy, this looks beautiful. Fruit tart is my absolutely favorite dessert. I made one this summer in a rectangular pan which was stunning.
that is such a good idea – I will have to give that a go 🙂
Now our frozen raspberries have somewhere to go! Great post!
thank you! and thanks for the visit 🙂
Your tart looks so colorful and wonderful!
thank you yummychunklet 🙂
Beautiful! I always keep frozen berries in the freezer! 🙂
nice to hear I am not the only one 🙂
Sounds so good! I’m jealous of your freezer full of berries so I guess that answers your question-no berries in mine. 🙁
Maybe something to add to your freezer then 🙂
Looks delicious.I always have some berries in the freezer – having them has got me out of a fix on more than one occasion.
I also always keep them handy as they make a great berry sauce topping for any dessert 🙂
This looks good. I’ve never made a tart with pastry cream before and it’s something on my to-do list.
I really liked the way this came together, so hope you will too 🙂
Oh wow Tandy – that looks absolutely amazing! On th elsit for when I´m back home 🙂
It is an easy dessert, worth making again and again!
Who can say no to a fruit tart? Yours looks beautiful and sounds wonderful!
thanks Teri 🙂
I love stocking up on frozen berries when they’re on super sale–makes a HUGE difference…I love that you made this beautiful stunner on my birthday yaaaay!!!
well then, consider a slice of it as a birthday gift 🙂
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 🙂
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!
This is such a great looking tart! Who can resist to these berries?
thank you Katerina 🙂
Mmmmmmmmm! Dangerous post. Note to self – don’t look at food blogs on a fast day!
that is my note to self before breakfast!
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 🙂
I must have been with you when you were shopping! I am looking forward to the SA posts xox
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!! 🙂
thanks Erin – I forgot to buy white chocolate which is how I ended up using dark instead 🙂