Tart cream patisserie and berries mix

I call this tart a Lego tart: dough - you can always use frozen dough, or even buy ready-to-use crust in the special stores; cream - you can use mascarpone or pudding-based cream instead of patisserie cream or buy a ready-to-use cream; berries - you can use frozen or fresh any kind of fruits you like. You can always do all preparations day or two before and assemble the tart right before serving. Crust prep - I usually prep crust for 2 tarts and freeze the second portion for the next time I will need it. Eggs in the recipe - every egg can be replaced with 2 egg yolks for richer and silkier cream and crust. But the full egg is absolutely good to use

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 200 Celsius

Step 2

Lightly oil 30 cm tart base

Step 3

Take the butter from the fridge an hour before working on the dough.

Step 4

Mix into cream 100 grams of butter and 100 grams of powdered sugar

Step 5

Add an egg or 2 yolks and mix into cream again

Step 6

Add 250 gr of flour (if you like more tender dough, you can add less flour)

Step 7

The dough should be assembled into a unified mass, or it might remain crumbly - wrap it and put it in the fridge for 30 minutes. Dough should be cold when you work with it

Step 8

Roll out clod dough between 2 parchment paper sheets; Move to the oiled form using a rolling pin (you can keep the upper sheet to keep the dough form) and trim exceed edges

Step 9

on top of the dough put the parchment paper with weight - i use humus beans

Step 10

Bake in the oven on 200 Celsius for 20 minutes with the weight and for 5 more minutes without the weight until golden

Step 11

Heat the milk over medium-high heat and bring it to a simmer, almost to a boil.

Step 12

While the milk is being heated, place the sugar, yolks, cornstarch, vanilla bean paste or extract, and salt in a bowl. Whisk until you have a thick, smooth mix. Place the bowl with the egg mix on a towel or napkin (to prevent the bowl from slipping while whisking in the next step), and set aside until the milk comes to a boil (almost to a boil).

Step 13

*Tempering egg mix* As soon as the milk starts to simmer / bubble, remove it from the heat. Slowly pour about half of the hot milk in a thin stream into the egg mix WHILE WHISKING CONSTANTLY to temper the egg mix. Add the egg mix back to the hot milk in the saucepan to create a custard base.

Step 14

While whisking, let the custard start boiling. Then, lower the heat and whisk constantly for 30 – 60 seconds after the first bubbles break the surface till the custard is thickening. Remove cream from the heat

Step 15

*Cooling down the cream* Pour the custard into a bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap touches the whole surface. This prevents custard skin from forming on top. Let the custard cool down to room temperature.

Step 16

Beat softened butter with a mixer until fluffy. Keep the mixer beating the butter mass while gradually adding the cooled custard mass. You can place it now to fridge for complete coll down or fill in the tart base

Step 17

Put to the stove saucepan with a half of frozen berries mix and sugar - and keep it heating till sugar dissolves. Turn the heat off and add the other half of the berries.

Step 18

before assembling the tart strain the liquid (its so tasty - do not through it out)

Step 19

Pour the custard/cream into the tart base and flat it completely

Step 20

Add strained fruit mix on top. You can always use any fresh or fruits per season, but try always to keep the top a little sour - its a great addition to the sweet cream.

Step 21

You can add mint leaves on top - its refreshing and looks great