Forest fruits tart
Everyone loves a good tart eh? The saucier the better I say. These little tarts look pretty as a picture and super fancy, you could easily serve these up to even the pickiest of pastry lovers and they would be pleased as punch. The berries have just the right amount of tartness that is mellowed out nicely by the sweet filling and shortcrust pastry. Make them today and feel all dainty and ladylike!
125g plain flour
pinch of salt
55g butter, cubed
2-3 tbsp cold water
4 egg yolks
100g caster sugar
25g plain flour, sifted
1 vanilla pod, with a line scored down the side, or 1/2 tsp vanilla extract
350ml whole milk
200g mixed forest fruits (I used a mixture of cherries, blackberries and blueberries)
1tbsp caster sugar
To make the shortcrust pastry – Combine the flour and salt in a large bowl and add the cubes of butter. Use your fingertips to rub the butter into the flour to a coarse breadcrumb consistency. Using a knife, stir in just enough of the cold water to bind the dough together then wrap the dough in clingfilm and chill for 10-15 minutes before using. Roll the pastry out to around 5mm thick and line the inside of 4 10cm tart cases. Blind bake in a preheated oven at 175˚C for 15-20 minutes until the pastry cases are a light golden brown and fully cooked. Remove from the oven and leave to cool fully before adding the creme patissiere and fruit topping.
To make the Creme Patissiere – In a bowl, whisk the egg yolks with the sugar until light and pale yellow in colour, then stir in the flour.Put the vanilla pod (or extract) in a pot with the milk and bring it slowly to the boil. Remove the vanilla pod and pour the milk onto the egg mixture, whisking all the time. Return the mixture to the pot and stir over a low heat until it comes up to a gentle boil. Continue to cook, whisking all the time until you achieve the desired level of thickness. Remove the sauce from the heat and transfer to a bowl before leaving to chill in the fridge for at least half an hour. When you are ready to assemble the tarts, transfer the mixture into a piping bag before piping it into the pastry cases.
To finish the tarts, mix 1tbsp of caster sugar with the mixed berries and top each filled tart with a generous helping of the fruit mixture.
Makes 4 tarts