The biggest task when making the New Year’s tart recipe with fruit is clearly creating the numbers from zero to 9, then making some with cocoa to highlight the new year 2025!
Other than that, it’s a shortcrust pastry that you surely have among your family recipes. a custard and a layer of blueberries but also raspberries and/or currants as you like!
I felt that 2025 wasn’t very visible and thought of making the writing with a cocoa dough, then highlighting the number by melting a piece of dark chocolate and using a piping bag to rewrite the new year’s number, but in the end, I’m not sure if I like the final result!
Always on the tart theme, I leave you other recipes below and after the photo, the complete New Year’s tart recipe! WISHING YOU A PEACEFUL AND HEALTHY 2025!
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I have opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, where you can subscribe by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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- Difficulty: Medium
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 1 Hour
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
INGREDIENTS
- 4 cups all-purpose flour
- 7 oz butter
- 3/4 cup sugar
- 2 eggs
- 1 tsp baking powder (level)
- 1 tsp unsweetened cocoa powder (if you want to make the writing with chocolate dough)
- 9 oz berries (blueberries raspberries)
- 10 pasteurized egg yolks
- 3 cups milk
- 1 cup sugar
- 1/2 cup cornstarch
TOOLS
PAN 12X10
- Pans
- Stand Mixers
- Molds
FOR THE PREPARATION OF THE NEW YEAR’S TART WITH FRUIT
I prepare the shortcrust pastry by putting the flour, sugar, baking powder in the mixer, and after a small mix, I add the soft butter and using the paddle attachment, I continue to knead to get a sandy dough.
I now add the eggs one at a time and when the dough is smooth and homogeneous, I cover it with cling film and let it rest in the refrigerator for about an hour.
After the time has passed, I take the block and roll it out to the size of the pan with a few centimeters of edge around the perimeter. I place it in the buttered and floured pan or lined with parchment paper.
I cover the shortcrust with parchment paper and place ceramic balls or dried beans or similar over the entire surface of the pan to proceed with blind baking, baking for about 20 minutes at 356°F in static mode.
In the meantime, I prepare the filling by heating the milk over moderate heat.
I whip the yolks with the sugar, add the cornstarch, and gradually incorporate the warm milk using a hand whisk or a special spatula.
I leave the cream to thicken on the flame, always stirring carefully, and when the cream starts to boil, I turn off the flame and let it cool.
When the temperature has dropped, I add the chosen berries and pour everything into the pastry shell obviously without the balls or beans and protective parchment paper.
From the remaining shortcrust, I take a little dough, add some cocoa powder, and knead until the cocoa is absorbed.
Now, with number-shaped molds, I make the new year’s numbers from the cocoa dough and with the classic dough, I make many different numbers to cover the whole cream with berries with cookies.
I then place all the cookies on the cream, arrange the new year’s numbers in the center, and bake again at 356°F for about 40 minutes or according to the characteristics of our home oven.
The New Year’s tart is very rich in cream, so it’s better to bake for 5 more minutes than less! Mine was very well baked on the edges, but in the center, I could have kept it in the oven for a few more minutes… okay for the next tart in 2026!
Once baking is complete, let it cool completely and HAPPY NEW YEAR AND ENJOY YOUR MEAL!
Annalisa
