Berry Tart
by
Evelina Melnikova
This seasonal Berry Tart combines a buttery almond crust with smooth pastry cream and the fresh flavor of mixed berries.
Customize it with your favorite seasonal fruits, berries, and herbs. Enjoy with tea!
- Level
Advanced
- Cooking
2h+
- Overral
3h+
- Ready
Strawberry
3Raspberry
3Blackberry
3Honey
to tasteNasturtium
to garnish
Almond Tart Crust
Almond Flour
30gSifted All-Purpose Flour
250gButter
150gPowdered Sugar
80gEgg
1Egg Yolk
1Salt
a pinchWater
1tbsp
Pastry Cream
White Sugar
100gWhite Chocolate
60gCornstarch
70gEgg
5Vanilla Powder
1tspMilk
750mlRum
1 dashButter
100gSalt
1tsp
Equipment
Ring Cutter
Stand Mixer
Paddle Attachment
Parchment Paper
Hand Blender
Cling Film
Kitchen Scale
Strawberry
3Raspberry
3Blackberry
3Honey
to tasteNasturtium
to garnish
Almond Tart Crust
Almond Flour
30gSifted All-Purpose Flour
250gButter
150gPowdered Sugar
80gEgg
1Egg Yolk
1Salt
a pinchWater
1tbsp
Pastry Cream
White Sugar
100gWhite Chocolate
60gCornstarch
70gEgg
5Vanilla Powder
1tspMilk
750mlRum
1 dashButter
100gSalt
1tsp
Equipment
Ring Cutter
Stand Mixer
Paddle Attachment
Parchment Paper
Hand Blender
Cling Film
Kitchen Scale
Berry Tart
Evelina Melnikova
Add 150g of butter and 80g of powdered sugar to a stand mixer bowl set with the paddle attachment
Beat on medium speed for 5m until creamy
Add 1 egg and mix until light and airy
Add 250g of sifted all-purpose flour, 30g of almond flour, and a pinch of salt
Mix by hand until smooth and transfer to a clean surface. Make a roll
Wrap in cling film and refrigerate until firm
Add 100g of white sugar and 70g of cornstarch to a bowl. Mix to combine
Separate 5 egg yolks
Add the yolks to the sugar and cornstarch mixture. Mix until you obtain a smooth batter
Add 1tsp of salt and 1tsp of vanilla powder. Mix to combine
Place 750ml of milk in a saucepan over medium heat. Remove from heat before it comes to a boil
Pour half of the heated milk over the sugar and egg yolk mixture. Whisk to combine
Pour the mixture back into the pot with the other half of the milk. Cook over medium heat, stirring constantly until it thickens. Remove from heat
Add 60g of white chocolate and 100g of butter. Mix until melted and incorporated
Transfer to a bowl. Pour a dash of rum
Mix with a hand blender until smooth and creamy
Cover the cream with cling film, pressing it against the surface to prevent a skin from forming. Refrigerate until cold. The pastry cream is ready
Preheat the oven to 180°C
Portion the dough into 45g pieces
Roll out the dough between sheets of parchment paper until 2mm thick
Punch the dough with a 8cm diameter ring cutter to form the tart base. Place the disk on a baking mat or parchment paper
Roll over another piece of dough to obtain the strips to form the edges of the tart
Place the ring cutter over the base and form the tart shape by pressing the strips against the mold. Gently trim the excess dough with a spatula
Lower the temperature to 170°C and bake for 12m until golden
Remove from the oven and brush with a mixture of 1 egg yolk and 1tbsp of water
Lower the oven temperature to 160°C and bake for 5m until golden brown. The almond tart crust is ready
Fill an Almond Tart Crust with the Pastry Cream
Halve 3 strawberries and place them over the Pastry Cream. Add 3 blackberries and 3 raspberries
Drizzle the tart with honey to taste
Garnish with a few fresh nasturtium leaves. The berry tart is ready
Sweeten your summer afternoons with this tart. Enjoy!