How to make a berry nice tart

See what I did there? Terrible pun, I know, but I’m sorry, not sorry! I made this the other day, tried, tasted and loved it! It’s sweet but not too sweet. Try it for yourself and see if you like it. I used half of a recipe for a tart form with a 22cm diameter. I have a tiny tart form which is about 14cm in diameter. This recipe was near perfect – I just had a little too much dough. Good thing, this dough can also be used to make cookies if you add some chocolate drops! The recipe I used is below.

For the dough:

90g Softened Butter

15g Milk

1/2 Egg yolk (for this I broke the yolk and spooned out how much I needed. You can also  just add a whole yolk. Hopefully you have a larger tart form than me and you use the whole thing!)

1 Pinch of Salt

15g Sugar

125g Plain Flour

Mix the butter until soft (be careful to not make the butter too fluffy, it’s not buttercream!), add the salt and sugar. Slowly add the milk and egg yolk. Mix until it is all combined. Start adding the flour, only folding it in. Towards the end you can use your hands and slightly kneed the flour in. Cover the dough in plastic wrap, leave to settle in the fridge for 2-12 hours.

Processed with VSCO with a6 preset

For the filling:

15-20g ground Almonds (this is to spread on the base of the tart before you put the fruit in. You could also use Hazelnut)

1 Whole Egg

50g Sugar

75g Cream

1 tsp Flour/Maizena/Custard Powder (your choice, all of them will work)

approx. 100g  Berries (fresh or frozen)

Melted Butter (for greasing the form)

Preheat your oven to 175 degrees celcius. Grease your tart form with melted butter. Roll out the dough no more than 3mm (any thicker and the tart wont bake properly). Lay it inside the form up to the edges while being careful not to stretch the dough. Trim any overhang. With a fork, poke some holes all over the base. This helps reduce any air pockets later. Spread the ground almond over the base and put the berries on top.

Processed with VSCO with a6 presetProcessed with VSCO with a6 preset

Whip the cream, sugar, egg and thickener of your choice until combined and pour over the berries. Bake for 30-45 minutes until the crust is golden brown and the filling has thickened. Either serve while it’s hot or enjoy it cold.

Processed with VSCO with a6 presetProcessed with VSCO with a5 preset

 

Try this recipe for yourself – hopefully with a bigger form than mine! Let me know how it turned out below.

2 thoughts on “How to make a berry nice tart

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