Berry Tart
A crisp tart shell filled with almond cream and sweet-tangy strawberry cream, topped with fresh berries.
Ingredients
Butter (softened at room temperature)
60g
Powdered sugar
25g
Egg
25g
Salt
1 pinch
Cake flour
100g
Bread flour (for dusting)
as needed
Butter (for almond cream)
30g
Caster sugar (for almond cream)
30g
Egg (for almond cream)
30g
Almond flour (for almond cream)
30g
Strawberries (for strawberry cream)
2~3 (30g)
Heavy cream (for strawberry cream)
100ml
Caster sugar (for strawberry cream)
10g
Raspberry cream
10ml
Strawberries (for decoration)
100g
Raspberries
18 pieces (about 50g)
Blueberries
19 pieces (about 27g)
Mint
a little
Apricot jam (for glaze)
2 tbsp
Water (for glaze)
15ml
Instructions
1
Make the tart dough
Cream the softened butter until smooth, add the powdered sugar and salt, and mix until pale. Add the egg in batches and mix. Sift in the cake flour, mix until just moistened, then gently press into a dough.
2
Rest and roll out
Flatten the dough, wrap in plastic wrap, and refrigerate for 1 hour. Remove, dust with flour, and roll out to 3 mm thick. Roll it onto the rolling pin and transfer to the tart mold.
3
Line the mold and chill
Press the dough firmly into the tart mold, trim off the excess, and fold the edges inward. Poke holes with a fork, place in a bag, and refrigerate for 30 minutes.
4
Bake the tart shell
Line with parchment paper and add pie weights. Bake at 180°C for 15 minutes. Remove the weights and bake for another 10 minutes.
5
Fill with almond cream
Prepare the almond cream as described on page 32, fill the tart shell, and bake at 170°C for 20 minutes. Cool and set aside.
6
Make the strawberry cream
Crush the strawberries and strain. Whip the heavy cream with the sugar to medium peaks, then fold in the strawberry purée and raspberry cream.
7
Decoration
Pipe the strawberry cream into the tart and arrange the strawberries, raspberries, and blueberries on top. Heat the apricot jam with the water to make a glaze, brush it over the fruit, and garnish with mint.
