This is a simple tart, but with an ensemble of fresh strawberries and blueberries, it is a welcome change to the desserts we normally get in this tropical country of ours. For the creative, other fruits can be used instead, for example, peaches. Great served with tea and a slice topped with whipped cream.
Tart Base
- 1 cup plain flour
- ¼ cup butter, softened
- 2 tablespoon granulated sugar
- 2 egg yolks
Roll out dough on a floured surface and line the base and sides of a tart pan. Chill for 30 minutes. Preheat oven to Gas Mark 5. Line pastry case with parchment paper and fill with rice to weigh down the parchment. Bake about 12 minutes until lightly browned. Remove paper and bake a further 5 minutes until cooked through. When thoroughly cool, remove and fill.
Creme Patissiere Filling
- 1 large egg yolk
- 5 teaspoons granulated sugar
- 6 teaspoons flour
- 1/2 cup milk
- 15 gms unsalted butter
- a few drops of vanilla essence
Heat the milk to just under boiling point, then add it to the egg mixture, bit by bit, stirring until smooth.
Pour the mixture into a small clean saucepan and place over a gentle heat.
Stir continuously, until mixture comes to a boil and thickens. (If any lumps develop, take the pan off the heat and beat until smooth).
When the creme patissiere has thickened, remove it from the heat and beat in the butter. Add vanilla or other flavoring.
Pour the mixture into a bowl, wet some grease proof paper, cover, and set aside until cool.
Fruit Filling
- Strawberries, but into wedges
- Blueberries
Credits:
I got this soft, yet keeps it shape when taken out of the pie tin, tart base recipe from Reader's Digest, "Baking with Love", Published by The Reader's Digest Association Limited, Aust, 2007.
I use it as a base for any tart, as such as the pastry for apple pie and all my pies.
Comments