This recipe is part of Feeding A Crowd: French(ish!) Birthday.
Berries are just such a lovely way to add color and texture to an occasion… plus they are so darn tasty! This dessert ended up being a combination of various recipes I’d tried in the past and seemed to be a big hit with the birthday boy.
- 1½ cups all-purpose flour
- ½ cup confectioner’s sugar
- ¼ teaspoon salt
- Two sticks frozen unsalted butter (stick two sticks in the freezer one day before making the dough)
- 1 large egg
- Saran wrap
- Tart pan
- Aluminum foil
- Whisk together flour, sugar, and salt in a medium bowl.
- Grate 1 stick and 1 tablespoon of the frozen butter using a cheese grater into the bowl.
- Using a pastry cutter, work the butter into the flour mixture until it resembles coarse crumbs.
- Add egg and stir until just combined.
- Lay a medium piece of saran wrap on your work surface.
- Using your hands, light knead and press together the dough in the bowl until it adheres into a ball.
- Place the dough ball on the saran wrap, wrap it tightly, and refrigerate for at least three hours.
- Remove the cold dough ball from the fridge and place it on a lightly floured work surface. Roll out until it is just big enough to fill the bottom and sides of a tart pan.
- Press dough gently into pan, carefully focusing on the shape and thickness of the edges.
- Using a fork, pierce dough several times on the bottom and sides.
- Place tart pan in freezer and freeze for at least one hour.
- Preheat oven to 375 degrees.
- Tightly wrap tart dough with aluminum foil.
- Bake for 25 minutes, remove foil, and bake an additional 10 minutes or until golden brown (do not let it burn).
- Allow to cool and then spoon in the pastry cream (recipe below).
- 1¼ cups whole milk
- 1½ teaspoons vanilla extract
- 3 egg yolks
- ½ cup sugar
- 3 tablesppons cornstarch
- 3 tablespoons butter
- Saran wrap
- Bring milk and vanilla extract to a boil.
- In a separate saucepan, whisk together egg yolks, sugar, and cornstarch.
- Whisk vigorously over medium heat until it begins to boil.
- Very slowly, pour in ⅓ milk mixture while continuing to whisk vigorously.
- Continue whisking and pour in the rest of the milk mixture.
- Bring to a boil (while still whisking vigorously - don't allow the bottom to stick) for two minutes.
- Remove from heat and let sit for 3-4 minutes.
- Add in butter and stir until combined/smooth.
- Cover tightly with saran wrap and refrigerate until fully chilled.
Then spoon the pastry cream into the tart shell and top with cut fruit shortly before serving. Enjoy!
Wanna check out the rest of the French(ish!)-inspired menu? Try one of these!
- Virgin Peach Bellini
- Cheese Gougeres
- French Onion Soup
- Sausage Cassoulet
- Forty Cloves of Garlic Crockpot Chicken
- Mixed Berry Tart
She lives in the Bay Area and cites her diverse background as her biggest influence: her visual artist mom is half-Chinese, half-Greek, and from Hawai’i; her film-loving, world-music curating dad is from Montana; and she lived in both California and Montana while growing up. She loves at least a little bit about virtually everything (Pokémon Snap included) and aims to be a Jane of all trades. By day Cat is a multiple-hat-wearing media person.
She is also allergic to felines.