Berry Cream Tart (Revised) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 1/4 cup(s) flour |
1/3 cup(s) sugar |
1/4 teaspoon(s) salt |
8 tablespoon(s) unsalted butter softened if working by hand |
1 large egg yolk |
1 1/2 cup(s) milk |
1/3 cup(s) sugar |
1 1/2 tablespoon(s) cornstarch |
1 envelope(s) unflavored gelatin |
1/8 teaspoon(s) salt |
4 egg yolks |
1 teaspoon(s) vanilla |
1/2 container(s) cream softly whipped |
4 cup(s) berries blueberries and raspberries are nice |
Directions:
1. TART SHELL: Preheat oven to 400. Grease or butter the bottom not the sides of a 10 inch two-piece tart pan. Dust the bottom with four. Whisk together in a bowl or process for 10 seconds in a food processor: flour; sugar; and salt. Add the butter and mash with the back of a fork or process until mixture resembles coarse crumbs. Add the egg yolk. Mix with a spatula or process just until the dough comes together. Pat the dough evenly over the bottom and sides of the prepared pan. Prick the bottom and sides with a fork. Bake until golden brown about 18 minutes.
2. PASTRY CREAM: Heat1 cup milk until small bubbles appear around the edges. Meanwhile in a heavy 2 quart saucepan stir sugar, cornstarch, gelatin, salt and remaining 1/2 cup cold milk until smooth. Gradually stir in hot milk. Stir over medium heat about 8 minutes until gelatin is dissolved, smooth, and coats metal spoon. Remove from heat; stir 1/2 cup into egg yolks, return to remaining mixture in saucepan. Stir constantly over low heat about 2 minutes just until slightly thickened. Remove from heat stir in vanilla. Chill about 30-60 minutes, stirring occasionally until mixture mounds. Fold whipped cream into custard until smooth. Pour into tart shell. Chill 45 minutes and fruit.
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