- Berry Creme Tart.jpg (48.27 KiB) Viewed 19 times
Takes: 50 minutes (plus cooling and chilling time)
Serves: 12
No nutritional information available.
Ingredients
- 225g plain flour
- 40g icing sugar
- 125g cold butter, chopped
- 1 egg yolk
- 150g double cream
- 250g strawberries
- 125g raspberries
- 125g blueberries
- Icing sugar for dusting (optional)
For the pastry cream:
- 600ml milk
- 1 tsp vanilla extract
- 4 egg yolks
- 100g caster sugar
- 30g cornflour
Method
1. Sift the flour and icing sugar into a large bowl. Rub in the butter with your fingertips until the mixture resembles breadcrumbs. Add the egg yolk to make a firm but pliable dough. Knead the dough lightly, then wrap and chill for 30 minutes.
2. Heat the oven to 190°C/Fan 170°C/Gas Mark 5. Roll the pastry out between 2 sheets of baking paper until 3mm thick. Ease the pastry into a loose-bottomed 24cm round fluted flan tin, trim the edges, then chill for 15 minutes.
3. Bake blind for 10 minutes, then remove the paper and filling and bake for a further 10 - 15 minutes, until golden. Cool completely in the tin, then remove from the tin and transfer to a serving plate.
4. For the pastry cream, heat the milk and vanilla extract in a saucepan until almost boiling, then remove from the heat. Whisk the egg yolks and sugar in a bowl until thick and pale, then whisk in the cornflour. Gradually pour the warm milk into the bowl, whisking constantly, then pour back into a clean pan. Cook over a medium heat, stirring, for 6 - 8 minutes until it boils and thickens, then simmer for 1 minute. Cover the surface with cling film and leave to cool completely.
5. Spoon the cooled pastry cream into the pastry case, then chill until cold. Whip the double cream to soft peaks, then spoon over the cold pastry cream. Top with the strawberries, raspberries and blueberries. Serve dusted with icing sugar, if using.
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