I buy strawberries and raspberries all year round but when our homegrown summer ones are ready there's nothing better . I love making jam with them and my mum made a stunning strawberry pie but eating the fresh fruits with cream, ice cream or yoghurt are delightful just as they are.
My pastry tart recipe gives a crisp buttery case that is just right for filling with either whipped double cream or creme patisserie and topped with the summer fruits of your choice.
Ingredients
Tip
I use a mixture of dried peas and risotto rice as the mix allows me to push the small pieces of rice into the smallest of flutes whilst the peas add weight. Tin foil can be gently shaped to fit tart cases where as grease proof cannot be mounded as well.
Fillings
Creme Patisserie
Fruit filling
Method
Creme Patisserie
If you are going to make creme patisserie make it whilst the pastry is chilling or it can be made up to 3 days before needed and kept chilled in the fridge.
Whisk the egg yolks and one third of the sugar until the mixture thickens and reaches the light ribbon stage, that is when you lift the beaters out of the mixture it will leave a trail that lasts momentarily before sinking back slightly.
Whisk in the flour until fully combined.
Place the milk in a sauce pan with the rest of the sugar and the vanilla bean paste.
When the milk mixture comes to the boil pour it onto the egg yolks stirring briskly. When fully combined return the mixture to the pan and on a medium heat bring it to the boil stirring continuously with a whisk for 2 minutes allowing the mixture to bubble and thicken, then pour it into a bowl.
Tip
To make sure the mixture doesn't develop a skin dust with icing sugar and then cover with cling film pressing it on to the surface of the mixture so that the air is pushed out.
Allow to cool and then place in the fridge where it can be stored for up to 3 days.
To make the tarts
- Pate sucree ( sugar pastry) makes 10 x 10cm tart tins or 6 tartlets and a 30cm x 10cm rectangular tart tin )
- 250g plain flour
- 100g unsalted butter cubed and slightly softened
- 100g icing sugar, sifted
- Pinch of fine sea salt
- 2 eggs at room temperature
- Half a teaspoon vanilla extract
- Tin foil and baking beans
Tip
I use a mixture of dried peas and risotto rice as the mix allows me to push the small pieces of rice into the smallest of flutes whilst the peas add weight. Tin foil can be gently shaped to fit tart cases where as grease proof cannot be mounded as well.
Fillings
- Fresh cream
- 250 ml double cream
- Half a teaspoon vanilla extract
- Half a teaspoon icing sugar
Creme Patisserie
- 6 egg yolks, in a bowl lightly beaten
- 125g caster sugar
- 500ml whole milk
- 1 level teaspoon vanilla bean paste
- 50ml double cream
Fruit filling
- 2 punnets of strawberries
- 2 punnets of raspberries
- Mint leaves to garnish
- Icing sugar for dusting
Method
- First make the pastry.
- Sweet pastry should be made on a work surface , my kitchen has granite tops which are nice and cold but if you wish use a large mixing bowl.
- Put the flour on the work surface or in a bowl, and make a well.
- Put the butter in the well with the icing sugar and salt, mix them with your fingertips. Begin drawing in the flour into the centre until it becomes a rough dough.
- Make a well in the centre of the flour mixture and add the eggs and the vanilla bean extract.
- Keep lightly working the mixture until it forms a dough that holds together.
- When the dough has come together lightly knead the dough for a few turns until it is smooth.
- Roll into a ball and then slightly flatten out before wrapping in cling film and rest in the fridge for 1-2 hours before using.
Creme Patisserie
If you are going to make creme patisserie make it whilst the pastry is chilling or it can be made up to 3 days before needed and kept chilled in the fridge.
Whisk the egg yolks and one third of the sugar until the mixture thickens and reaches the light ribbon stage, that is when you lift the beaters out of the mixture it will leave a trail that lasts momentarily before sinking back slightly.
Whisk in the flour until fully combined.
Place the milk in a sauce pan with the rest of the sugar and the vanilla bean paste.
When the milk mixture comes to the boil pour it onto the egg yolks stirring briskly. When fully combined return the mixture to the pan and on a medium heat bring it to the boil stirring continuously with a whisk for 2 minutes allowing the mixture to bubble and thicken, then pour it into a bowl.
Tip
To make sure the mixture doesn't develop a skin dust with icing sugar and then cover with cling film pressing it on to the surface of the mixture so that the air is pushed out.
Allow to cool and then place in the fridge where it can be stored for up to 3 days.
To make the tarts
- Roll out the pastry to 2-3 mm thick using a saucer or large round pastry cutter , cut circles from the pastry and place them in the pastry cases that have been lightly greased with butter. Press the pastry into the flutes and then using a rolling pin roll across the top of the tart cases to remove surplus pastry.
- Use a fork to prick the bases of the tart cases.
- Set aside the spare pastry to roll out later if needed.
- Place the pastry cases in the fridge and rest for 20 minutes before baking.
- Set the oven 180C , 170C fan gas 4
- Once rested bake the cases blind for 10-12 minutes then remove the foil and baking beans and bake for a further 5 minutes or until firm and lightly coloured.
To assemble the tarts
If you are using creme patisserie ( crempat) then add the 50 ml double cream and whisk in to lighten the mixture as it may have become a little stiff.
Continue assembling as for fresh cream tarts.
If you choose to make a large rectangular or a large round the cream / crempat can be spooned in and gently spread to the depth of the tart case before decorating with fresh fruits and mint leaves.
For a variation and additional colour blueberries can also be added. A perfect drink to have with is pudding would be a sparkling rose wine .
- If you are going to use the fresh cream filling , place the cream, icing sugar and vanilla extract in a bowl until the cream is whipped sufficiently to stand in soft peaks .
- Spoon about 3 tablespoons of cream into each tart case and arrange the fruits of your choice on the cream so each tart has about 10 raspberries or 5 strawberries.
- Add 2-3 mint leaves to garnish.
If you are using creme patisserie ( crempat) then add the 50 ml double cream and whisk in to lighten the mixture as it may have become a little stiff.
Continue assembling as for fresh cream tarts.
If you choose to make a large rectangular or a large round the cream / crempat can be spooned in and gently spread to the depth of the tart case before decorating with fresh fruits and mint leaves.
For a variation and additional colour blueberries can also be added. A perfect drink to have with is pudding would be a sparkling rose wine .
