These fresh berry tarts are a testament to the artistry of dessert-making. The crisp tart crust cradles a luscious layer of velvety pastry cream, creating the perfect canvas for a medley of fresh berries. This dessert is not just a treat for your taste buds; it’s a celebration of the season’s bounty and the joy of savoring every moment.
Ingredients
Gather the following ingredients to embark on your journey to pastry perfection:
For the crust:
- all-purpose flour
- unsalted butter, cold and cubed
- granulated sugar
- salt
- ice water
For the pastry cream:
- milk
- granulated sugar
- cornstarch
- egg yolks
- vanilla extract
- lemon
For the topping:
- A mix of fresh berries (strawberries, blueberries, raspberries, and blackberries)
How-To:
Follow these simple steps to create your own pastry cream tarts:
Tart Crust:
- Combine the flour, cold butter, sugar, and salt. Pulse until the mixture resembles wet sand.
- Add the ice water, pulsing until the dough comes together.
- Chill the dough for at least 30 minutes.
- Roll out the chilled dough and press it into tart pans. Blind bake for 15 minutes. Remove the pie weights and bake for an additional 5 minutes.
Pastry Cream:
- In a saucepan, heat the milk, vanilla and lemon zest until it simmers.
- In a bowl, whisk together sugar, cornstarch, and egg yolks.
- Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat until it thickens.
- Remove from heat. Let it cool before filling the tart shells.
Assembly:
- Fill the cooled pre-baked tart shells with the cooled pastry cream.
- Top generously with an assortment of fresh berries.
5 Tips for Making Fresh Berry Tarts:
- Fresh is Best: Use the freshest berries available to maximize flavor and visual appeal.
- Chill the Pastry Cream: Ensure the pastry cream is thoroughly chilled before filling the tart shells for a better texture.
- Prevent Soggy Crust: Blind bake the tart crust to prevent it from becoming soggy once filled.
- Get Creative with Arrangement: Have fun arranging the berries, creating an edible work of art.
- Serve Chilled: For the best experience, serve the pastry cream tarts chilled to enhance the creaminess of the filling.
Equipment you may need for this recipe:
- 4-inch Tart Shells
- Pie weights
- Mixing Bowls
- Whisk
- Measuring Cups
- Measuring Spoons
- Hand Mixer or Stand Mixer
- Silicone Spatula
- Baking Sheets
- Cooling Rack
- Piping bags and tips
Fresh Berry Tarts
These fresh berry tarts are a testament to the artistry of dessert-making. The crisp tart crust cradles a luscious layer of velvety pastry cream, creating the perfect canvas for a medley of fresh berries. This dessert is not just a treat for your taste buds; it's a celebration of the season's bounty and the joy of savoring every moment.
Equipment
- 8 tart shells (4 inch diameter)
Ingredients
Crust
- 380 g flour
- 4 tbsp sugar
- 1 tsp salt
- 280 g butter cubed and cold
- 6 tbsp ice water
Pastry Cream
- 130 g sugar
- 6 egg yolks about 120 g
- 40 g cornstarch
- 450 g whole milk
- 1 lemon zested
- 2 tsp vanilla extract
- Fresh berries
Instructions
- Start with the crust. In a large bowl mix the flour, sugar and salt.
- Add the cold cubes of butter. Press the butter into the flour with your fingertips until you have pieces of butter that are pea-sized and the mixture resembles wet sand. You can also cut the butter into the flour using a pastry cutter or a fork.
- Add the ice water 1 tablespoon at a time. Lightly toss the dough to incorporate the water. After adding 6 tablespoons of water, the dough should be in larger clumps.
- Transfer the dough onto a piece of plastic wrap or a large ziploc bag. Press the dough together and form into a disk. Wrap tightly and refrigerate.
- In the meantime make the pastry cream. In a large bowl, whisk together the sugar and eggs until smooth. Whisk in the cornstarch. Set aside.
- In a pot over medium heat warm the milk, lemon zest and vanilla until you see wisps of smoke (right before the milk begins to boil). Turn off the heat.
- Temper the eggs. Pour a very small amount of milk at a time into the egg mixture, whisking in between each addition.
- Once all the milk has been added, return the mixture to the pot over low to medium heat. Stir constantly until thick and creamy, until it just reaches a simmer.
- Pour the cream into a clean bowl. Cover with plastic wrap, with the wrap touching the top layer of the cream so a skin does not form. Let cool and then refrigerate to cool completely.
- Preheat oven to 350°F (180°C).
- On a floured surface, roll out the dough to ¼ inch thick. You may need to let it sit out at room temperature for a couple minutes to be able to roll it.
- Cut out 6 inch circles. Place each one in a tart shell, ensuring the dough is pressed into each shell. Trim off any excess dough.
- Line each shell with a square of parchment paper. Fill them with pie weights (or uncooked rice or beans). This will prevent the dough from puffing up in the oven.
- Place each tart on a larger baking sheet and bake for 15 minutes. Carefully remove the pie weights and place them back in the oven for 5 minutes.
- Once completely cooled, pipe pastry cream into each tart and arrange any berries/fruit on top. Dust with icing sugar just before serving.