Red berry tart with pastry cream: the easy recipe
Indulge in the freshness of this red fruit tart with its smooth pastry cream. A colorful and easy-to-make dessert, ideal for showcasing your strawberries, raspberries, and blueberries on a crisp shortcrust pastry base.
Ingredients · Servings 6 people
- 1 unit shortcrust pastry
- 400g strawberries
- 300g raspberry
- 100g blueberry
- 25 cl milk
- 40 g sucre
- 3 egg yolks
- 20 g cornstarch
- 30g butter
- 10 cl liquid cream
- icing sugar
- mint (for decoration)
Method · 30 min
- Heat the milk over low heat. In a bowl, whisk the egg yolks and sugar with an electric mixer until the mixture turns pale. Stir in the cornstarch and whisk again. Gradually whisk in the hot milk, then pour the mixture back into the saucepan. Bring the mixture to a boil, stirring constantly. Add the butter and stir until melted. Pour into a bowl and let cool.
- Preheat the oven to 180°C (350°F). Roll out the pastry and line the tart tin, then prick it with a fork. Place a sheet of parchment paper on top and weigh it down with dried beans. Bake for 15 minutes, remove the beans, and bake for another 5 minutes. Let it cool completely.
- Whisk the pastry cream together. Whip the heavy cream to stiff peaks and then fold it into the pastry cream. Spread the mixture over the tart base. Arrange the fruit on top, alternating the colors, dust with powdered sugar, and decorate with a few mint leaves.
- Shortcrust pastry (1 unit)
- Strawberries 400g
- Raspberry 300g
- Blueberry 100 g
- Milk 25 cl
- Sucre 40 g
- Egg yolks 3 units
- Cornstarch 20 g
- Butter 30 g
- Liquid cream 10 cl
