Berry Tart

We had some family coming over for coffee and cake just to visit and see the little one. For the cake part of it I decided to make a berry tart. It was a great hit and everyone really enjoyed it. The only problem was I didn't make more! You could use any fruit for the tart, but be careful with which fruits you mix on there because some fruits don't really marry well with others. I'm sure there is some sort of fruit guide somewhere on the Internet though :)


Ingredients
Shortbread Pie Crust
1 cup flour
2 tbs sugar
1/2 cup butter
Crème Pâtissière

50 grams sugar

3 egg yolks

20 grams all-purpose flour

250 grams milk

15 grams butter

1 teaspoon vanilla extract

Method

Crème Pâtissière 

Combine 40g sugar with the egg yolks and whisk. When it becomes pale yellow add the flour and mix until

smooth.

Combine the milk, butter and remaining sugar in a pot and heat. When it comes to a boil remove from heat. Pour the hot milk little by little into the egg mixture, after 1/4 of the milk has been added pour the milk in a slow steady stream while constantly whisking. Don't pour the hot milk in too fast or you will have scrambled eggs. Pour the mixture back into the pot and place on the heat again. Heat and whisk constantly until the mixture has thickened. Remove from heat and transfer into a bowl. Allow to cool.

Shortbread Pie Crust

Combine the ingredients together into a food processor or pastry blender until it becomes crumby. Put it in the fridge for 30min then press into a pie pan and bake for 10min at 425 degrees Celsius. 

When the pie is ready and cooled you can put the cooled crème pâtissière into the pie shell then top with the fruits of your choice. You can then leave it like that to serve or make a glaze to put over. You can prepare your own glaze or use packet glaze. I used a packet glaze for mine.