Berry tart
Ingredients
- Vanilla custard
- 2 dl milk
- 1 vanilla pod cut open lengthwise
- 3 tbsp sugar
- 1 pinch salt
- 2 fresh egg yolk
- 2 leaves gelatine, immersed in cold water for approx. 5 mins., drained
- 2 dl full cream, beaten until stiff
- Dough
- 1 puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)
- 3 tbsp sugar
- Berries
- 250 g raspberries
- 1 tbsp icing sugar
- 500 g strawberries, quartered
- 125 g red currants
- 2 tbsp unsalted, shelled pistachios, coarsely chopped
Total time: 1hr 20m
Preparation Time: 45m
Servings
For
8 people
Nutritional Information
Contains 372 Kcal, 6g Protein, 35g Carbohydrates, 22g Fat
Ingredients
- Vanilla custard
- 2 dl milk
- 1 vanilla pod cut open lengthwise
- 3 tbsp sugar
- 1 pinch salt
- 2 fresh egg yolk
- 2 leaves gelatine, immersed in cold water for approx. 5 mins., drained
- 2 dl full cream, beaten until stiff
- Dough
- 1 puff pastry dough, rolled into a rectangle (approx. 25 x 42 cm)
- 3 tbsp sugar
- Berries
- 250 g raspberries
- 1 tbsp icing sugar
- 500 g strawberries, quartered
- 125 g red currants
- 2 tbsp unsalted, shelled pistachios, coarsely chopped
Instructions
-
Vanilla custard
In a pan, whisk the milk and all the other ingredients up to and including the egg yolks, bring to just below the boil over a medium heat, stirring constantly. Remove the pan from the heat immediately. Stir the gelatine into the hot custard, then pour the mixture through a sieve into a bowl, cover and leave to cool, chill until the custard is just set at the edges. Stir the vanilla custard until smooth, fold in the whipped cream, chill for approx. 20 mins. -
Dough
Place the dough and baking paper on a tray, prick firmly with a fork, sprinkle with sugar. -
To bake
Approx. 15 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, leave to cool on a cooling rack. -
Berries
Mix the strawberries and icing sugar. Spread the custard over the pastry base. Top with the strawberries, raspberries, currants and pistachios. -
Note:
Flatten out any bulges in the baked puff pastry using the back of a spoon.
