Taste the Air-Chilled Difference®

Mixed Berry Tarts

by , Culinary Instructor & Caterer

Mixed Berry Tarts

Serves 6 to 8

    • Shortbread Crust
    • ½ cup cold, unsalted butter, cut into pieces
    • ¼ cup sugar
    • ½ teaspoon pure vanilla extract
    • 1 cup all-purpose flour
    • ⅛ teaspoon salt

    In the bowl of a food processor, pulse the butter for a few seconds. Add sugar and pulse until light and fluffy, scraping down the sides of the bowl as needed. Add vanilla, flour, and salt, and process until dough comes together. Press dough into a 9-inch tart pan; make sure the dough is not too thick and trim any excess. (You can also use individual tart pans, just reduce the cooking time and watch them closely in the oven.) Press dough so that it is ⅛ inch above the rim. Prick the bottom of the crust with the tines of a fork. Wrap tightly with plastic wrap and chill for at least 30 minutes or overnight.

    Preheat oven to 375°F. Remove crust from refrigerator, line with parchment paper and add a layer of baking beads or uncooked rice. Bake about 15 minutes (5 to 10 minutes if using individual-sized tart pans). Remove the paper and weights or rice and bake an additional 15 minutes (5 to 10 minutes if using individual-sized tart pans) until golden.

      • Pastry Cream
      • 3 egg yolks
      • 2 tablespoons sugar
      • 2 tablespoons cornstarch
      • 1 cup whole milk
      • 1 teaspoon vanilla extract

      In a bowl, combine the egg yolks, sugar, and cornstarch and whisk until pale yellow. Heat the milk in a pan until almost boiling. Temper the eggs: add a little bit of the hot milk to the egg mixture, stir, then add a little more, then the remaining hot milk—whisking constantly to combine. Strain into the pan and stir constantly over low heat until the mixture boils and thickens, about 3 minutes. Remove from the heat and add the vanilla extract. Transfer to a bowl and cover with plastic wrap, then set aside to cool.

        • To Serve
        • 1 cup strawberries, halved
        • 1 cup blueberries
        • 1 cup raspberries
        • 1 cup blackberries
        • Mint, for garnish
        • 2 to 3 tablespoons apricot jelly
        • Powdered sugar (optional)

        Spread the pastry cream into the cooled pastry shell and top with the berries. Warm the apricot jelly in a heatproof bowl over simmering water. Brush over the fruit with a pastry brush. Allow to set in the refrigerator about 30 minutes before serving. Sift a little powdered sugar on top if desired.

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