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Recipe

Berry creme tart

Cut yourself a slice of this gorgeous berry creme tart. Golden, crumbly pastry sits below a sweet, rich creamy filling and fresh mixed berries.

Jun 29, 2014 2:00pm
  • 30 mins preparation
  • 35 mins cooking
  • Serves 10
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Ingredients

Berry creme tart
  • 1 1/2 cup plain flour
  • 1/3 cup icing sugar
  • 125 gram cold butter, chopped
  • 1 egg yolk
  • 1 punnet strawberries
  • 1 punnet raspberries
  • 1 punnet blueberries
  • icing sugar, for dusting
Creme patissiere
  • 2 cup milk
  • 1 vanilla bean, split
  • 4 egg yolks
  • 1/2 cup caster sugar
  • 1/4 cup cornflour

Method

Berry creme tart
  • 1
    Sift flour and icing sugar into a large bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Add yolk to make a firm but pliable dough. Knead lightly. Wrap in plastic wrap. Chill 30 minutes.
  • 2
    Preheat oven to moderately hot, 190°C (170°C fan-forced). Roll pastry out between 2 sheets of baking paper, until 3mm thick. Ease into a 24cm flan pan, trim edges. Chill 15 minutes.
  • 3
    Bake blind for 10 minutes. Remove paper and filling and bake further 10-15 minutes until golden. Cool completely.
Creme patissiere
  • 4
    Heat milk in a saucepan with the vanilla bean until almost boiling. Set aside.
  • 5
    In a medium bowl, beat egg yolks and sugar together until thick and pale. Beat in cornflour.
  • 6
    Remove vanilla bean from warm milk. Whisk egg mixture into milk. Cook, stirring, over medium heat until custard boils and thickens. Cover with plastic wrap. Cool.
  • 7
    Spoon creme patissiere into pastry case. Chill until cold. Cover with berries and dust with icing sugar just before serving.

Notes

To 'bake blind', line the pastry case with baking paper and fill with baking weights, rice or pasta. Bake for 10-15 minutes. Remove paper and filling and continue as directed.

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