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Seasonal berry tartlet Recipe

Ingredients for people

  • Sweet pastry roll(s) : 2 whole

  • For the sauce
  • Whole milk : 500 ml
  • Whole egg(s) : 3 whole
  • Caster sugar : 100 g
  • Plain flour : 60 g

  • For the garnish(es)
  • Fresh raspberries : 250 g
  • Blueberry(-ies) : 100 g
  • Caster sugar : 300 g
  • Orange juice : 100 ml
Method
  • 1for the pastry

    Preheat the oven to 180°C.
    Roll the pastry to approximately 3mm depth.
    line the tar cases with the pastry, using an extra bit of pastry to press into the corners
    Rest the pastry in the fridge until it sets firm and is at fridge temperature.
    Blind bake the pastry using a cartouche of silicon paper or double layered clingfilm filled with baking beans until the edges turn golden brown, approx 15-20 min.
    Remove the beans and the cartouche and rebake to dry out the base, approx 10 min
    allow to cool





  • 2For the sauce

    Place the milk in a saucepan and bring to the boil.
    Whisk together the eggs and the sugar until pale and fluffy. Add the flour and combine well. Pour the hot milk over this mixture and stir together. Return the mixture to the pan and cook over a medium heat for 3 minutes, allowing the cream to thicken. Pour the cream into a baking dish and cover with clingfilm, pressing the film on to the surface of the cream to prevent a skin forming. Allow to cool.
    Once the cream is cold, remove from the fridge and then whisk thoroughly. Add the cream to the pastry cases.

  • 3For the garnish(es)

    place the 300g of sugar and the orange juice in a saucepan and reduce until syrup consistency, cool slightly.
    Add the seasonal berries and roll around in the warmed mixture and arrange on top of the tart.

Chef's tip

«Allowing the tart to rest for ass long as possible allows the custard and the syrups to absorb into the tart case. Use the same recipe for all soft fruits, for a more exotic flavour. liquors can be added to the syrup or custard. »

A delicious versatile classic pastry dessert or snack, filled with pastry creme and topped with seasonal fruits.

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  • Preparation  20mins
  • Cooking time  30mins
  • Rest time  30mins

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