Berry Tart
Berry Tart is a delightful dessert with a sweet pastry crust, creamy filling, and fresh berries, perfect for gatherings or satisfying sweet cravings.
Ingredients
Crust Ingredients
- 1.5 cup Flour
- 0.25 cup Granulated Sugar
- 0.25 teaspoon Salt
- 0.25 cup Unsalted Butter (Cold) Ensure butter is cold for a flaky texture.
- 1 large Egg Yolk
- 2-4 tablespoons Cold Water (as needed) Add one tablespoon at a time until dough holds together.
Filling Ingredients
- 2 cups Whole Milk
- 1 pod Vanilla Bean (Split down the center)
- 6 tablespoons Granulated Sugar
- 1 pinch Salt
- 2.5 tablespoons Cornstarch
- 5 large Egg Yolks
- 3 tablespoons Unsalted Butter
Topping Ingredients
- Fresh Strawberries Sliced, for garnish.
- Fresh Raspberries For garnish.
- Fresh Blueberries For garnish.
- Apricot Jam For glazing the tart.
Instructions
Crust Preparation
- In a mixing bowl, combine flour, sugar, and salt.
- Cut in cold butter until the mixture resembles coarse crumbs.
- Add the egg yolk and mix well.
- Add cold water, one tablespoon at a time, until the dough holds together.
- Shape the dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
- Roll out the chilled dough and fit it into a tart pan. Prick the bottom with a fork.
- Bake in a preheated oven at 350°F (175°C) for 15-20 minutes or until golden.
Filling Preparation
- In a saucepan, heat the milk with the split vanilla bean until just under boiling.
- In a bowl, whisk together sugar, salt, cornstarch, and egg yolks until smooth.
- Slowly add the hot milk to the egg mixture, whisking constantly.
- Return the mixture to the saucepan and cook over medium heat until thickened.
- Remove from heat and stir in butter until melted. Let it cool.
Assembling the Tart
- Pour the cooled filling into the tart crust.
- Arrange fresh strawberries, raspberries, and blueberries on top.
- Brush with warm apricot jam to give a nice glaze.
Notes
Serve the Berry Tart chilled or at room temperature. Slice into wedges and garnish with a dollop of whipped cream or a sprig of mint. Store leftovers in the refrigerator, best enjoyed within 2-3 days.