Red berry tart is a simple yet sophisticated dessert. It showcases the tangy flavors of the berries, enhanced by the sweetness of the cream. Serve chilled for maximum indulgence!
Level - Easy
Level - Easy
Ingredients
For the shortcrust pastry
For the pastry cream
For the filling
- 300 g strawberries
- 150 g raspberries
- 100 g blueberries
- 100 g blackberries
- 2 table spoon strawberry or raspberry jam (for the topping)
Preparations
1. Shortcrust pastry
- Mix the flour, icing suger, and salt.
- Add the butter in pieces and rub it in with your fingertips until it forms a sandy texture.
- Incorporate the egg and knead quickly to form a ball.
- Cover with cling film and chill for 30 minutes.
2. Pastry cream
- Heat the milk with the split vanilla pod.
- Beat the egg yolks with the sugar until pale and creamy, then add the cornstarch.
- Gradually pour in the hot milk while whisking.
- Return to low heat and cook until thickened.
- Cover with cling film and let cool.
3. Assembly
- Roll out the shortcrust pastry and line a tart pan.
- Prick the base with a fork and blind bake for 20 minutes at 180°C.
- Let cool, then fill with pastry cream.
- Arrange the berries harmoniously.
- Heat the jam with 1 tbsp of water, and brush it over the fruit to make it shine.
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