The custard and berry tart is a refined dessert consisting of a shortcrust pastry filled with a delicious custard and mixed berries.
Perfect for breakfast, as a dessert after a meal, or as an afternoon snack, it wins over with its harmonious and delicate flavor where the slightly acidic note of the mixed berries finds the right balance with the soft and enveloping taste of the custard.
Simple to prepare, it will earn you many compliments, but follow a few tips to ensure the best results.
- Difficulty: Medium
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 1 Hour 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup butter
- 1/2 cup sugar
- 1 egg and 1 yolk (medium size)
- 1 tsp baking powder
- 1/2 packet vanillin (or seeds from half a vanilla bean or grated lemon peel)
- 1 pinch salt
- 3 cups whole milk
- 1/2 cup cornstarch
- 2 tbsp potato starch
- 3 medium egg yolks
- 1/3 cup sugar
- 1/2 vanilla bean (or half a packet of vanillin or organic lemon peel)
- 1 cup berries (frozen)
- 1/4 cup sugar
- 1/2 tbsp water
- 1 splash of lemon juice
Tools
- Springform Pan 18 cm diameter with high sides
- Electric Whisk
- Hand Whisk
- Rolling Pin
Preparation
To prepare the custard and berry tart, first make the shortcrust pastry using the ingredients indicated above and the procedure found by clicking on “shortcrust pastry”.
To make the custard, also adhere to the doses indicated above and follow the procedure by clicking on “custard”.
For the berry sauce, place a saucepan on the stove with the frozen berries, sugar, half a tablespoon of water, and a splash of lemon juice.
Stir occasionally with a wooden spoon.
Once it reaches a boil, lower the heat and continue cooking for about 3 minutes.
Then transfer to a small bowl and let cool.
After the dough has rested, take it out of the fridge, take about a third of it, and roll it out with a rolling pin between two sheets of floured parchment paper.
Once you have a thickness of just over 1/5 inch, remove the top parchment paper, place the base of the baking pan on the dough, and press to create the circle.
Cut both the dough and the underlying parchment paper, leaving a little margin.
Transfer the base along with the parchment paper to the bottom of the springform pan, allowing the parchment margin to protrude from the junction between the base and the sides of the pan.
Butter the sides of the pan with softened butter, then line the sides with rolled out shortcrust cut into long rectangles.
Ensure the sides adhere well to the base to avoid leakage of sauce or custard.
Prick the base with a fork.
Pour the berry sauce onto the base; if you don’t like the seeds, you can first pass the sauce through a food mill.
Then add the custard by spoonfuls, not all at once, otherwise, the custard will push the sauce upwards.
Then level it out without leaving air pockets, cover with another rolled out and pricked shortcrust disc prepared like the previous one.
Seal the edges well with the top disc.
Bake in a preheated static oven for about 30 minutes at 350°F, on the lower middle part of the oven.
Once the tart is out of the oven, let it cool completely, then flip it directly onto the serving plate.
Before cutting, it’s even better if the custard has a few hours to firm up in the fridge.
The custard and berry tart can now be served.
Dust the surface with powdered sugar.
Storage
In the fridge for 2 or 3 days maximum, in an airtight container.
In the fridge for 2 or 3 days maximum, in an airtight container.
Here is a selection of products that are really useful in making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
Here is a selection of products that are really useful in making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
