Vibrant Berry Tart
Vibrant Berry Tart
A Delightful Berry Tart for Every Occasion!
Indulge in this exquisite berry tart, bursting with the freshness of strawberries and the delightful tang of blueberries! The crisp, buttery pâte sucrée crust is perfectly complemented by smooth custard cream and a generous topping of fresh berries. It’s a visually stunning and incredibly delicious dessert, perfect for celebrations or as a sweet treat just for you.
Pâte Sucrée (Tart Crust)- 75g cold butter, cut into cubes
- 40g granulated sugar
- 1g salt
- 25g cold egg, lightly beaten
- 17g almond flour
- 84g cake flour
- 22g bread flour
Custard Cream- 150g prepared custard cream
- 50g heavy cream, cold
- 150g prepared custard cream
- 50g heavy cream, cold
Cooking Instructions
Step 1
Let’s start by making the tart crust. In a food processor, combine the sifted cake flour, bread flour, almond flour, sugar, and salt. Add the cold, cubed butter and pulse in short bursts until the mixture resembles coarse crumbs, with some pea-sized pieces of butter remaining. Transfer this mixture to a large bowl. Add the beaten cold egg and use two bench scrapers to quickly and gently cut and fold the ingredients together until the dough just begins to come together.
Step 2
Tip: While a food processor is convenient, incorporating the wet ingredients and bringing the dough together by hand in the final stage can help prevent overmixing, leading to a more tender crust. Use your scrapers to lightly mix and fold rather than kneading.
Step 3
This dough is your ‘pâte sucrée’! Wrap it tightly in plastic wrap and refrigerate for at least one day to rest. This resting period allows the gluten to relax, resulting in a crisper and more flavorful tart shell.
Step 4
Once rested, take the pâte sucrée dough out and lightly knead it on a clean surface to make it smooth. Then, roll it out thinly and carefully line your tart pan(s), pressing the dough into the corners and up the sides. After shaping the dough in the pan, refrigerate for about 1 hour. This chilling step is crucial to prevent the crust from shrinking during baking.
Step 5
Now it’s time to bake the tart shell! Line the chilled dough with parchment paper and fill with pie weights (or dry beans/rice). Bake in a preheated oven at 170°C (340°F) for about 20 minutes. Carefully remove the parchment paper and weights, then bake for another 10-15 minutes until the crust is golden brown and crisp. Baking it twice ensures an extra-crispy finish! For the custard cream, please refer to the separate recipe linked [number]6888463.
Step 6
To prepare the filling, gently combine the prepared custard cream with the cold heavy cream. Since custard cream can be quite fluid, it’s best to whip the heavy cream to stiff peaks first, then fold it into the custard cream. Pipe or spread the creamy filling into the baked tart shell. Finally, arrange fresh strawberries and frozen blueberries decoratively on top. Your beautiful and delicious Berry Tart is now ready to be enjoyed!
