Merry Berry

Berry tarts. They are simple, comforting, and perfect for any kind of occasion. The best thing is, they are really fuss-free and easy to make, even when you’re still suffering from last night’s hangover.

IMG_8664IMG_8662

You’ll find so many different variations on the web on how to make a nice berry tart. But what I like most is the equal ratio of buttery crust mixed with a smooth creme patisserie and a handful of sweet juicy berries. You get the sweetness and fullness from the pastry cream with a little tart from the berries to cut out the richness, plus a good crunch and texture from the buttery crust. Perfect combination don’t you think?

IMG_8663

Berries Tart

Paté Sucrée (Shortcrust Pastry)

200g flour

50g sugar

2g salt

125g butter

1 egg

zest of an orange

1/2 tsp vanilla extract

  • Cream butter and sugar together until light and fluffy. Add in egg and vanilla extract, continue to mix until batter is well incorporated
  • Sieve flour and salt together. Add the dry mix and orange zest into the batter, mix until it comes into a rough wet dough. At this stage you might want to use your hands to gently knead everything together until it comes together into a smooth dough.
  • Flatten it out and chill it in the fridge for at least 20-30 minutes.This is to allow the gluten to rest and stabilise. To know if it’s ready, the dough should be firm and chill to the touch from the fridge.
  • Once it is chilled, take it out from the fridge and work the dough with your hands until it is soft enough to roll the dough out.
  • Preheat oven to 180 Degrees Celsius. Rough to about 1mm thick and surface area large enough to cover the base and sides of your tart pan. Gently lift your dough and transfer to the tart tin, pressing gently press on the sides to make sure it is evenly distributed. Put the tart tin with dough into the fridge for another 10 minutes.
  • Take it out of the fridge and cut away any extra dough trimmings on the edge of the tin. Using a fork, poke a few holes at the base of the tart shell.
  • Place baking weights on the base of the tart shell and blind bake in the oven for 15 minutes, or until the edges of the tart is starting to turn golden.
  • Remove baking weights from the base and return into the oven for another 10 minutes until the base turns slightly golden.
  • Take tart shell out and leave it to cool on a rack.

 

Crème Pâtissière (Pastry Cream)

250g milk

50g sugar

2  egg yolk

20g cornstarch, sifted 

  • Whisk the remaining amount of sugar and egg yolks together until mixture is pale. Add in vanilla extract and dry ingredients into mixture, whisk until everything is well incorporated
  • Heat milk and half of the sugar until the liquid is steaming, not BOILING.
  • Add the hot milk into the egg mixture in a slow steady stream, whisking mix concurrently. Once evenly mix together, pour the liquid back into the saucepan and put on medium heat.
  • This is an important step as you DO NOT want to leave the saucepan out of sight. keep whisking the mixture until it starts to thicken. If you’re a beginner at making the pastry cream, turn the heat to low once you see signs of the mixture thickening as you do not want to burn your cream.
  • The mixture should resemble the texture of mayonnaise, thicken and leaves a trail when you lift your spatula up. Once you have reach this stage, transfer the hot pastry cream onto a baking tray and clingfilm the top, letting it cool to room temperature.

 

Assembly

1 punnet of strawberry

1 punnet of blueberry

  • Using a whisk or the machine, whisk the pastry cream back into a mayonnaise texture again. Fill tart shell with cream, until about two-third full.
  • Half your strawberries or your desired fruit and start decorating!

 

IMG_8667-ANIMATION

Happy Baking!

xx

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s