Fresh Berry Tarts
These fresh berry tarts are a testament to the artistry of dessert-making. The crisp tart crust cradles a luscious layer of velvety pastry cream, creating the perfect canvas for a medley of fresh berries. This dessert is not just a treat for your taste buds; it's a celebration of the season's bounty and the joy of savoring every moment.
Equipment
- 8 tart shells (4 inch diameter)
Ingredients
Crust
- 380 g flour
- 4 tbsp sugar
- 1 tsp salt
- 280 g butter cubed and cold
- 6 tbsp ice water
Pastry Cream
- 130 g sugar
- 6 egg yolks about 120 g
- 40 g cornstarch
- 450 g whole milk
- 1 lemon zested
- 2 tsp vanilla extract
- Fresh berries
Instructions
- Start with the crust. In a large bowl mix the flour, sugar and salt.
- Add the cold cubes of butter. Press the butter into the flour with your fingertips until you have pieces of butter that are pea-sized and the mixture resembles wet sand. You can also cut the butter into the flour using a pastry cutter or a fork.
- Add the ice water 1 tablespoon at a time. Lightly toss the dough to incorporate the water. After adding 6 tablespoons of water, the dough should be in larger clumps.
- Transfer the dough onto a piece of plastic wrap or a large ziploc bag. Press the dough together and form into a disk. Wrap tightly and refrigerate.
- In the meantime make the pastry cream. In a large bowl, whisk together the sugar and eggs until smooth. Whisk in the cornstarch. Set aside.
- In a pot over medium heat warm the milk, lemon zest and vanilla until you see wisps of smoke (right before the milk begins to boil). Turn off the heat.
- Temper the eggs. Pour a very small amount of milk at a time into the egg mixture, whisking in between each addition.
- Once all the milk has been added, return the mixture to the pot over low to medium heat. Stir constantly until thick and creamy, until it just reaches a simmer.
- Pour the cream into a clean bowl. Cover with plastic wrap, with the wrap touching the top layer of the cream so a skin does not form. Let cool and then refrigerate to cool completely.
- Preheat oven to 350°F (180°C).
- On a floured surface, roll out the dough to ¼ inch thick. You may need to let it sit out at room temperature for a couple minutes to be able to roll it.
- Cut out 6 inch circles. Place each one in a tart shell, ensuring the dough is pressed into each shell. Trim off any excess dough.
- Line each shell with a square of parchment paper. Fill them with pie weights (or uncooked rice or beans). This will prevent the dough from puffing up in the oven.
- Place each tart on a larger baking sheet and bake for 15 minutes. Carefully remove the pie weights and place them back in the oven for 5 minutes.
- Once completely cooled, pipe pastry cream into each tart and arrange any berries/fruit on top. Dust with icing sugar just before serving.