Berry tart
The berry tart is a classic dessert, made with short crust pastry and custard, loved by everyone and prepared especially to celebrate birthdays, special occasions or to be enjoyed on weekends with family and friends. If you have already tried the version of the classic FRUIT TART, which includes a selection of mixed fruit cut into slices and arranged on the dessert, do not delay in trying this other version where the acidity of the berries is divinely combined with the sweetness of the cream, winning you over at the first bite!
Ingredients
FOR THE BASE:3/4 dose of SHORTCRUST PASTRY
FOR THE CREAM:1 dose of CUSTARD
FOR THE DECORATION:500-600 g of mixed fresh berries (about 4-5 trays)powdered sugar to taste
Procedure
Following my recipes, prepare 3/4 dose of SHORT CRUST PASTRY and a dose of CUSTARD, let both bases rest in the refrigerator for the indicated time. When the pastry has rested in the refrigerator, knead it lightly to make it elastic again and roll it out until it is about 4-5 mm thick. Grease and flour a 26 cm diameter cake pan and line with the previously rolled out pastry. Pierce the bottom with a fork. Place a disc of baking paper slightly larger than the cake pan on top of the pastry base and place dried legumes on top for blind cooking, also called white baking. Bake the base of the tart in a static oven at 175 °C / 180 °C for about 10 minutes, remove the cake pan from the oven, lift the baking paper and remove the dried legumes. Put the cake pan back in the oven and continue cooking the pastry base for another 10-12 minutes at the same temperature. If the surface is light, raise the oven rack by one shelf during the last 5 minutes of cooking. Remove from the oven and leave to cool. After the cream has rested for the necessary time in the refrigerator, it will surely have thickened. Put the cream in a bowl and mix it for a few seconds with a whisk (or if it seems too thick, work it with an electric mixer for a few seconds) so that it softens and regains creaminess. Place the base of the tart on the serving plate, pour the custard into a pastry bag and distribute it inside the pastry, helping to level it with a spoon or spatula, if necessary. Since berries are very delicate to be washed under running water, I recommend being very careful to ensure that the water does not crush them. An alternative is to wet a tea towel (or kitchen paper) and pass and roll the fruits in order to clean them. It is important that the berries are dried well with kitchen paper before being placed on the cake. Arrange the berries, randomly attached to each other, starting with blackberries and raspberries and covering the small spaces with blueberries and currants, until the entire surface is decorated. Once ready, it will be left to rest in the fridge for at least 2 hours before serving. Unlike the classic fruit tart, it is not mandatory to put gelatin on the berry tart because the berries being whole do not deteriorate. Alternatively, you can lightly sprinkle the surface with icing sugar.
PreservationThe fruit tart can be kept for a maximum of 2 days in the refrigerator.
The berry tart is a classic dessert, made with short crust pastry and custard, loved by everyone and prepared especially to celebrate birthdays, special occasions or to be enjoyed on weekends with family and friends. If you have already tried the version of the classic FRUIT TART, which includes a selection of mixed fruit cut into slices and arranged on the dessert, do not delay in trying this other version where the acidity of the berries is divinely combined with the sweetness of the cream, winning you over at the first bite!
Ingredients
FOR THE BASE:
3/4 dose of SHORTCRUST PASTRY
FOR THE CREAM:
1 dose of CUSTARD
FOR THE DECORATION:
500-600 g of mixed fresh berries (about 4-5 trays)
powdered sugar to taste
Procedure
Following my recipes, prepare 3/4 dose of SHORT CRUST PASTRY and a dose of CUSTARD, let both bases rest in the refrigerator for the indicated time. When the pastry has rested in the refrigerator, knead it lightly to make it elastic again and roll it out until it is about 4-5 mm thick. Grease and flour a 26 cm diameter cake pan and line with the previously rolled out pastry. Pierce the bottom with a fork. Place a disc of baking paper slightly larger than the cake pan on top of the pastry base and place dried legumes on top for blind cooking, also called white baking. Bake the base of the tart in a static oven at 175 °C / 180 °C for about 10 minutes, remove the cake pan from the oven, lift the baking paper and remove the dried legumes. Put the cake pan back in the oven and continue cooking the pastry base for another 10-12 minutes at the same temperature. If the surface is light, raise the oven rack by one shelf during the last 5 minutes of cooking. Remove from the oven and leave to cool. After the cream has rested for the necessary time in the refrigerator, it will surely have thickened. Put the cream in a bowl and mix it for a few seconds with a whisk (or if it seems too thick, work it with an electric mixer for a few seconds) so that it softens and regains creaminess. Place the base of the tart on the serving plate, pour the custard into a pastry bag and distribute it inside the pastry, helping to level it with a spoon or spatula, if necessary. Since berries are very delicate to be washed under running water, I recommend being very careful to ensure that the water does not crush them. An alternative is to wet a tea towel (or kitchen paper) and pass and roll the fruits in order to clean them. It is important that the berries are dried well with kitchen paper before being placed on the cake. Arrange the berries, randomly attached to each other, starting with blackberries and raspberries and covering the small spaces with blueberries and currants, until the entire surface is decorated. Once ready, it will be left to rest in the fridge for at least 2 hours before serving. Unlike the classic fruit tart, it is not mandatory to put gelatin on the berry tart because the berries being whole do not deteriorate. Alternatively, you can lightly sprinkle the surface with icing sugar.
Preservation
The fruit tart can be kept for a maximum of 2 days in the refrigerator.
No comments:
Post a Comment