Berry Tart

~ Tandy

This berry tart was made as my submission for this months’ Secret Recipe Club.

Today’s inspirational recipe from Lavender and Lime ♥ Berry Tart ♥ #LavenderAndLime Share on X

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. So much so that 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
Print Recipe
No ratings yet

Berry Tart

Recipe Category: Dessert
Makes enough for: 1 tart
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

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

Method

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

Click on the links for conversions and notes.

What I blogged:

To see other posts from

click the linky below:

Lavender and Lime Signature

Top of Page

Published by Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. We visit new places locally and overseas as often as we can to experience the food of the area. Follow along on our adventures!

43 thoughts on “Berry Tart”

  2. 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! 🙂

    Reply

  3. 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. 🙂

    Reply

  16. 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 🙂

    Reply

    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!

      Reply

  20. 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!! 🙂

    Reply
  22. Pingback: Hot Chocolate | The Perfect Comfort Drink - Lavender and Lime

I would ♥ to hear from you (comments will be visible when I reply)

This site uses Akismet to reduce spam. Learn how your comment data is processed.