The Pioneer Woman Tasty Kitchen

Fresh Berry Tart with Vanilla Pastry Cream

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

Fresh Berry Tart with Vanilla Pastry Cream.

Ingredients

  • FOR THE SHORT CRUST PASTRY DOUGH:
  • 1-¼ cup All-purpose Flour
  • ½ teaspoons Salt
  • 1 Tablespoon Granulated Sugar
  • 1 stick Unsalted Butter, Cut Into Little Cubes, Chilled
  • ¼ cups Cold Water
  • FOR THE VANILLA PASTRY CREAM:
  • 2 cups Whole Milk
  • 1 teaspoon Pure Vanilla Extract
  • ¼ teaspoons Salt
  • 3 Tablespoons Cornstarch
  • ½ cups Granulated Sugar
  • 2 pieces Large Egg
  • 4 Tablespoons Unsalted Butter
  • 2 cups Fresh Berries, For Topping

Preparation

Grease a 9-inch tart pan.

To prepare crust, place flour, salt and sugar in a food processor and pulse to mix. Add butter and process until the mixture resembles coarse meal. While the machine is running, pour in ice water slowly. The dough should hold together when pinched. Add a little more water if necessary.

Gather dough and form a disc. Wrap it with plastic wrap and refrigerate for about 30 minutes to chill.

Remove the dough from the fridge. Roll it on a floured surface, until around 3mm thick. Line the prepared pan with the rolled dough. Leave a tiny overhang of dough. Use a small kitchen knife to trim the excess overhang and to score the tops of the tart crust. Freeze it for at least 1 hour.

Preheat oven to 350ºF. Line the top of the chilled crust with tin foil and bake for 20 to 25 minutes. Remove tin foil. Bake for another 10 minutes. Let cool completely on a wire rack.

To prepare pastry cream, cook milk, vanilla and salt in a saucepan over medium heat to bring the mixture just to a boil. Stir occasionally.

While the milk is cooking, in a bowl whisk together cornstarch, sugar and eggs until smooth.

Slowly add 1/3 of the hot milk mixture to the egg mixture, whisking continuously. Pour the milk-egg mixture back into the saucepan. Cook over low heat and whisk continuously until the custard is thickened, about 3 to 4 minutes. Remove from heat.

Pour the custard through a sieve and into a bowl to make it super smooth.

Let it cool for 15 minutes. Add butter, 1 tablespoon at a time. Whisk until smooth. Put a piece of plastic wrap right on top of the cream to prevent a skin from forming. Let cool completely.

To assemble the tart, spoon pasty cream into the tart shell. Top with fresh berries. Serve immediately.

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Alexandra Campbell on 4.21.2014

I made this tart for my sister’s birthday. I had never made homemade custard before so that was an experience but I’m so happy I was able to find this recipe! It was delicious and simple which really helped with how good it really was. This recipe will definitely be used again. :)

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on 6.25.2012

My husband and I LOVED this tart, especially the pastry cream, which we thought was the best homemade custard/creme anglaise ever! Next time I make it I will be sure to cook the cream for longer because it turned out a bit thin, but that was my fault for not following the recipe perfectly! Thank you for sharing such a delicious recipe! YUM!!! :)

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