Berry Tart | Fresh Berry Tart For #SRC

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?

Berry Tart
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Berry Tart

Recipe Category: Dessert
All Rights Reserved: An original recipe from Lavender and Lime


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

to assemble

  • 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

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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