Heavenly Berry Tart with Creamy Vanilla Filling

Exquisite Blueberry or Strawberry Tart Recipe

Indulge in the delightful experience of crafting a sumptuous Blueberry or Strawberry Tart that not only dazzles the palate but also makes for a stunning centerpiece at any gathering. This dessert, bursting with the freshness of berries, is complemented by a rich pastry cream and a glossy currant jelly glaze, offering a sweet balance that is simply irresistible. Whether you choose to use vibrant blueberries or luscious strawberries, this tart is sure to impress friends and family alike.

Nutritional Information

Ingredients

Preparation Time

Instructions

Tart Shell Preparation

1. Preheat the Oven: Begin by preheating your oven to a perfectly calibrated 375 degrees Fahrenheit. This ensures that your tart shell bakes evenly and achieves a beautiful golden hue.

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2. Make the Dough: In a food processor, combine the all-purpose flour, softened unsalted butter, salt, granulated sugar, and a splash of water. Pulse the mixture until it forms a cohesive ball, which should take about 30 seconds. The dough should be smooth and slightly sticky.

3. Roll Out the Dough: Transfer the dough onto a floured surface. Using a rolling pin, gently roll the dough into a circle about ¼ inch thick, achieving a diameter of approximately 13 inches. This will provide enough dough to form the base and edges of the tart.

4. Transfer to Tart Pan: Carefully lift the rolled-out dough onto your rolling pin and unroll it over a tart pan with a removable bottom. Gently press the dough into the bottom and sides of the pan, ensuring there are no air bubbles. Gather the dough toward the wall of the pan to thicken the sides of the tart shell, creating a rustic edge.

5. Chill the Dough: Place the prepared tart shell in the refrigerator for about 10 to 15 minutes. Chilling helps the dough relax and maintain its shape during baking.

6. Prepare for Blind Baking: While the dough is chilling, cut a piece of wax or parchment paper into a round shape that is slightly larger than your tart pan. This will serve as a lining during the blind baking process.

7. Weight the Shell: Once chilled, press the prepared paper into the tart shell, and fill it with aluminum weights or dried beans. This prevents the dough from puffing up during the initial baking stage.

8. Bake the Shell: Bake the tart shell in the preheated oven for approximately 15 minutes. After this time, carefully remove the parchment paper and weights from the shell and return it to the oven for an additional 7 to 10 minutes, or until the crust is light brown and perfectly baked.

9. Cooling: Once baked, allow the tart shell to cool completely on a wire rack. This step is essential as it prevents the pastry cream from becoming watery.

Pastry Cream Preparation

1. Heat the Milk: In a medium-sized saucepan with slanted sides, combine the whole milk and pure vanilla extract. Heat the mixture over medium heat until it comes to a gentle boil, then remove it from the heat while keeping it covered to retain warmth.

2. Combine Egg Mixture: In a separate mixing bowl, whisk together the egg yolks, granulated sugar, cornstarch, and additional flour until smooth and well combined.

3. Temper the Egg Mixture: Ladle out ½ cup of the warm milk mixture and gradually whisk it into the egg mixture to temper the eggs. This step prevents the eggs from curdling when added to the hot milk.

4. Finish the Cream: Pour the tempered egg mixture back into the saucepan with the remaining warm milk. Return to medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil. Scrape the sides of the pot to ensure even cooking.

5. Cool the Pastry Cream: Once thickened, transfer the pastry cream to a metal mixing bowl and allow it to cool to room temperature. This process will yield a rich, velvety filling for your tart.

Assembly

1. Fill the Tart Shell: Once the tart shell has cooled completely, spoon the cooled pastry cream into the shell, spreading it evenly to create a luscious base for your berries.

2. Add the Berries: Generously top the pastry cream with fresh blueberries or strawberries, ensuring a delightful layer of fruit that not only looks appealing but adds a burst of flavor with each bite.

3. Glaze with Currant Jelly: In a small saucepan, heat the currant jelly and water over medium heat until completely liquefied, allowing it to reduce slightly for about 5 minutes. Remove from heat and let it cool to lukewarm. Using a pastry brush, generously glaze the berries with the currant jelly, filling any gaps to create a shiny, beautiful finish.

4. Chill and Serve: Finally, chill the tart in the refrigerator for at least 30 minutes to allow the flavors to meld beautifully. Serve your Blueberry or Strawberry Tart chilled, and watch as it becomes the star of the dessert table!

This Blueberry or Strawberry Tart not only embodies the essence of summer with its vibrant berries but also offers a delightful combination of textures and flavors that will leave everyone longing for seconds. Enjoy crafting this dessert from lovewithrecipes.com, and savor every moment spent sharing it with loved ones!