Watch out folks! There’s a new gal in town and she totally wants to steal your heart!
…well not literally, but looking at these glossy, shiny, jewels of a berry wouldn’t you want to melt into that custard layer and shortcrust too?
I know it’s almost cruel to flaunt this ruby toned tart before those in the Northern Hemisphere, what with the snow, sleet and (luckily) cosy-winter warmer’s coming out of your kitchens!
But alas, it is summer here and to finally, finally be enjoying these fresh Raspberries for the first time in months…
Well, you know what they say, if you’ve got it…Flaunt it!
I fully intend to enjoy the next fortnight of sunshine, surf and merriment which (Sydneysiders) sometimes take for granted, coastal living and all. Sure there are deadlines looming and (lots of exciting work ahead,) but it’s sunny outside, my favourite fruits are coming into season and soon I’ll be on holiday.
Of which I’m reminded by my sweetheart…that it’ll be winter when I’m away overseas…oh….
This Creaming method is one we’ve been practicing at school. It differs to the rub-in method where fat is added to the flour first, (as,) in this instance, you’ll be combining the butter and sugar, then eggs, flour, etc.
It’s not necessary to use the creaming method (if you’re more comfortable with another way of doing things,) but I happen to have a fussy eater in this household who’s not a huge fan of ‘biscuit’ type crusts (ie prefers puff pastry.) Incidentally, he gobbled this one up in seconds!
This recipe is adapted from my school notes, so you know it’s tried and true!
Time: 1hr 15 mins, (including resting time.)
Ingredients: yields, 1 x 15cm tart crust and 3 x 7cm mini tart shells too.
200g plain flour,
125g butter, (at room temp.)
Creme Patissiere, (pastry cream)
1/4 vanilla pod & seeds scraped,
1 egg, (whisked)
2g custard powder
Fresh berries, fruit or glacé fruits to serve atop the tart and some jam (apricot is preferable) for the tart glaze.
You’ll also need your various tart tins, some pie weights or (dried beans) for blind baking. A couple of sturdy mixing bowls, a sieve, whisk, wooden spoon and tablespoon. A small saucepan for the milk, pastry brush, rolling pin, cling wrap, baking paper and kitchen scales.
In a large mixing bowl cream the butter and sugar. Add a tiny bit of flour, mix well and add in the egg gradually. Fold in the sifted flour using the wooden spoon and carefully combine until the mixture comes together into a ball. Wrap in cling wrap and rest in the fridge for 20 mins.
After the pastry has rested, dust your bench with a little flour and gently roll out the pastry to fit each tin. Press the pastry edges firmly into the sides and place pastry tins back into the fridge to rest.
Now is a great time to preheat your oven to 180C (356F) and get started on the pastry cream.
Heat the milk in the saucepan with the scraped vanilla pod, bring to a gentle simmer. Add the vanilla seeds to the egg and sugar in a separate mixing bowl and whisk till light. I also added the flour and custard powder too.
Gently pour the warmed milk over the sugar mixture and whisk to combine discard the vanilla pod too. Pour mixture back into the saucepan and continue to whisk over the heat until the pastry cream thickens. You’ll be bringing the heat up to nearly boiling point! Cover the mixture with cling wrap (to prevent a skin from forming) and set aside.
Remove the tart tins from the fridge and lay a piece of baking paper inside each. Fill with the pie weights or (dried beans) and bake in the preheated oven for at least 25-30mins. Once cooked, set aside on a rack to cool.
*Tip* I often keep the baking paper and hot-hot pie weights inside, so that the residual heat from the beads continues to cook the centre of the tart, which hopefully equals no soggy bits!
Now is the time to prepare your fruity toppings for the tart and any glaze you might want to use (I find a 10sec burst in the microwave works well to melt the jam.)
Once the tart shells are cool, fill each with the Pastry cream (I used a tablespoon) and arrange the fruit in whichever manner you like. I’ve filled in my raspberries starting from the outside and working my way into the centre. The passionfruit, I split in half and spooned over the top.
Brush with the jam glaze and serve with a lot of pride. (Cue) a lot of oooh’s & aaaah’s from your appreciative folk, friends & family!