Berry Cream Tart (Revised)
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- Tart Shell
- 1 1/4 cup(s) flour
- 1/3 cup(s) sugar
- 1/4 teaspoon(s) salt
- 8 tablespoon(s) unsalted butter softened if working by hand
- 1 large egg yolk
- Pastry Cream
- 1 1/2 cup(s) milk
- 1/3 cup(s) sugar
- 1 1/2 tablespoon(s) cornstarch
- 1 envelope(s) unflavored gelatin
- 1/8 teaspoon(s) salt
- 4 egg yolks
- 1 teaspoon(s) vanilla
- 1/2 container(s) cream softly whipped
- 4 cup(s) berries blueberries and raspberries are nice
- TART SHELL: Preheat oven to 400. Grease or butter the bottom not the sides of a 10 inch two-piece tart pan. Dust the bottom with four. Whisk together in a bowl or process for 10 seconds in a food processor: flour; sugar; and salt. Add the butter and mash with the back of a fork or process until mixture resembles coarse crumbs. Add the egg yolk. Mix with a spatula or process just until the dough comes together. Pat the dough evenly over the bottom and sides of the prepared pan. Prick the bottom and sides with a fork. Bake until golden brown about 18 minutes.
- PASTRY CREAM: Heat1 cup milk until small bubbles appear around the edges. Meanwhile in a heavy 2 quart saucepan stir sugar, cornstarch, gelatin, salt and remaining 1/2 cup cold milk until smooth. Gradually stir in hot milk. Stir over medium heat about 8 minutes until gelatin is dissolved, smooth, and coats metal spoon. Remove from heat; stir 1/2 cup into egg yolks, return to remaining mixture in saucepan. Stir constantly over low heat about 2 minutes just until slightly thickened. Remove from heat stir in vanilla. Chill about 30-60 minutes, stirring occasionally until mixture mounds. Fold whipped cream into custard until smooth. Pour into tart shell. Chill 45 minutes and fruit.
This recipe is a personal recipe added by socorro411 and has not been tested or endorsed by MyRecipes.
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Berry Cream Tart (Revised) Recipe at a Glance
- COURSE: Desserts