Rating: 4 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 2

Fill a tart shell with a rich pastry cream and arrange fresh berries on the top in a star shape for a dessert that's perfect for patriotic holidays.

Recipe by MyRecipes June 2008

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Recipe Summary

Yield:
8 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Follow package instructions to fit crust into a 9-inch tart pan with removable bottom, and bake until light golden.

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  • Make pastry cream: Mix flour, cornstarch and sugar in a bowl. Add 1/3 cup milk; beat until smooth. Whisk in yolks. In a pan, bring remaining milk to a simmer. Whisking constantly, pour hot milk into yolk mixture. Pour back into pan and bring to a boil, stirring. Boil for 2 minutes, whisking. Remove from heat; beat in butter and vanilla. Pour into a bowl; press plastic wrap directly onto surface of pastry cream. Chill 1 hour.

  • Finish tart: Stir jam, lemon juice and 2 Tbsp. water in a pan over low heat until jam melts; strain. Remove crust from tart pan; brush with jam glaze. Spread pastry cream evenly. Arrange raspberries in center, forming a star. Fill in remaining surface with blueberries. Brush tart with remaining glaze.

Nutrition Facts

412 calories; fat 16g; saturated fat 6g; protein 5g; carbohydrates 66g; fiber 5g; cholesterol 73mg; sodium 140mg.
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