Forest Fruit Tart

Ingredients for Tart Dough

300 gr. flour – 3.5 cups

200 g butter – cold and diced.

50 g powdered sugar – 3 tablespoons

1 + ¼ cup powdered sugar

¾ cup flour ¼ cup cornstarch

1 tablespoon of butter

200 gr. mascarpone cheese or fresh cheese

For the Tart Dough: Place the flour, butter, and powdered sugar in the food processor bowl and process. Then add the egg and continue processing. Once the dough is ready, transfer it to a sheet of parchment paper and place another sheet of parchment paper on top. Using a rolling pin, roll it out into a round shape. Then spread the dough into your tart tin and smooth the edges. Pierce the tart base with a fork to prevent it from rising. Cover the dough in the tin with parchment paper and place enough dry legumes inside to cover the base. Bake in a preheated oven at 180 degrees Celsius for 10-15 minutes. Then remove the parchment paper and legumes. Return to the oven and bake for another 10-15 minutes.

For the pastry cream: Heat the milk and cream in a saucepan. In a mixing bowl, whisk together the granulated sugar and egg yolks until well combined. Once the mixture has a slightly sandy consistency, add the flour and cornstarch and continue whisking. When the mixture is quite sandy, gradually add the lukewarm milk and cream mixture to the egg mixture, whisking constantly, and mix well. Then, strain the mixture through a sieve into the saucepan and cook over low heat, stirring constantly, until it reaches a custard-like consistency. Once it reaches a custard-like consistency, transfer it to a mixing bowl and whisk. Add the vanilla and butter and mix. Cover the cream with plastic wrap and let it cool. Once the cream has cooled, add the grated cheese and mix well.

To assemble: Let your tarts cool after taking them out of the oven. Then, divide the prepared pastry cream among them. Garnish with strawberries and blueberries and serve.