French Berry Tarts
Classic French berry tarts filled with sweet crème pâtissière and topped with fresh strawberries and raspberries, finished with a glossy fruit glaze. Perfect for spring and summer entertaining!
Ingredients
Short Crust Pastry
- 200g Plain flour
- 100g butter
- 1 egg
- Splash of water if needed
Creme Patissiere
- 500ml full fat milk
- 5 egg yolks
- 125g caster sugar
- 50g cornflour
- 2 tsp vanilla bean paste
- 500ml double cream
- 400g strawberries, halved
- 400g raspberries
Glaze
- 100g caster sugar
- 50ml water
Method
Preheat oven to 180 °C.
Place the flour into a food processor, add the butter and salt then blitz until the mixture looks like coarse breadcrumbs. Add the egg and mix, add a splash of water if needed. Knead on a floured surface until smooth, wrap in cling film and chill in the fridge for 30 minutes.
Grease 8 x 10cm tart tins and roll the pastry out to on a lightly floured surface and use to line the tin. Trim the excess off, line with catering cling film then fill with rice seal, Blind bake for 10 to 12 minutes cool remove the cling and rice.
To make the glaze put the sugar water and berries into a pan, bring to the boil then simmer for 3 minutes, cool.
To make the creme pat heat the vanilla and milk in a pan until warm. Whisk in three quarters of the sugar then whisk the rest with the eggs and cornflour. Gently heat in a pan until thickened then cool. Whisk up the crème pat and cream then pipe all over the pastry, top with strawberries and brush with glaze.
Ingredients
Short Crust Pastry
- 200g Plain flour
- 100g butter
- 1 egg
- Splash of water if needed
Creme Patissiere
- 500ml full fat milk
- 5 egg yolks
- 125g caster sugar
- 50g cornflour
- 2 tsp vanilla bean paste
- 500ml double cream
- 400g strawberries, halved
- 400g raspberries
Glaze
- 100g caster sugar
- 50ml water
Method
Preheat oven to 180 °C.
Place the flour into a food processor, add the butter and salt then blitz until the mixture looks like coarse breadcrumbs. Add the egg and mix, add a splash of water if needed. Knead on a floured surface until smooth, wrap in cling film and chill in the fridge for 30 minutes.
Grease 8 x 10cm tart tins and roll the pastry out to on a lightly floured surface and use to line the tin. Trim the excess off, line with catering cling film then fill with rice seal, Blind bake for 10 to 12 minutes cool remove the cling and rice.
To make the glaze put the sugar water and berries into a pan, bring to the boil then simmer for 3 minutes, cool.
To make the creme pat heat the vanilla and milk in a pan until warm. Whisk in three quarters of the sugar then whisk the rest with the eggs and cornflour. Gently heat in a pan until thickened then cool. Whisk up the crème pat and cream then pipe all over the pastry, top with strawberries and brush with glaze.
