Raspberry, Blueberry, and Redcurrant Tart
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h.
Ready in
Ingredients
for
6
- For the pastry
- 1 ½ cups all-purpose flour
- ¼ cup sugar
- 1 pinch salt
- ½ cup unsalted butter
- 1 large egg yolk
- 2 Tbsps cream (30% fat)
- For the filling
- ½ cup sugar
- 2 Tbsps Corn starch
- 2 cups milk
- 1 large egg
- 2 large egg yolks
- 1 tsp vanilla extract
- 3 cups Berry (e. g. raspberries, redcurrants, bluebrries)
- 0.333 cup seedless Raspberry jam (or strawberry jam)
- To decorate
- fresh Flowers
Preparation steps
1.
For the pastry: Mix together the flour, sugar, and salt in a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs.
2.
Stir in the egg yolk and 2 tablespoons cream. Pour the egg mixture into the flour mixture and stir until the dough comes together and can be formed into a ball. If the dough is too dry, add another tablespoon of cream. Shape into a ball, wrap in cling film and chill for 30 minutes.
3.
Heat the oven to 190°C (170° fan) 375°F gas 5. Grease a 25 cm|10" tart tin.
4.
Roll out the dough on a floured surface and line the tin. Prick the pastry all over with a fork, line the pastry case with non-stick baking paper and fill it with rice or dried beans. Bake for 20-25 minutes until golden and cooked. Remove the paper and beans and leave to cool.
5.
For the filling: put the sugar, cornflour and milk in a pan. Bring to a boil, stirring and cook for 2 minutes.
6.
Whisk the egg and egg yolks until light.
7.
Pour about 1 cup of the hot milk mixture into the beaten eggs, whisking constantly.
8.
Whisk the egg mixture into the hot milk in the pan and bring to a boil, whisking constantly. Remove from the heat and stir in the vanilla. Cover the surface with cling film, pressing it directly onto the top of the filling to prevent a skin forming. Cool, then chill for 3 hours until thickened.
9.
Pour the chilled filling into the pastry case. Arrange the berries on top of the filling in a circular pattern.
10.
Heat the jam in a small pan until melted. Remove from the heat. Brush the warm jam over the top of the fruit. Chill until ready to serve. Decorate with fresh flowers.
