Berry tart

I whipped this berry tart up very last minute before some dinner guests arrived. I specifically wanted a berry dessert, but knew one of my guests had a gluten intolerance so needed to make the bread, pastry part very simple. I opted for something that didn't need to rise, a basic pastry crust, much like a short bread. The pastry cream was something I had never tried to make before, and at first it was too thin, because I hadn't let it boil long enough, but then like magic it became thick and spreadable. The berries, which are my favorite part, and the element that adds the beauty really make this dish because they add the sweet tartness that the cream and tart crust need. Below is the recipe. 

Citrus Pastry Cream

• 2 cups whole milk
• Zest of 1 large or 2 small lemons, cut from the fruit in wide strips
• 6 large egg yolks
• 1/2 cup sugar
• 1/3 cup cornstarch, sifted
• 1 teaspoon vanilla extract
• 3 1/2 tablespoons high-quality unsalted butter, cut into bits at room temperature

1. Bring the milk and lemon zest to a boil in a small saucepan. Remove from the heat, cover, and steep for about 1 hour.
2. Meanwhile, in a heavy-bottomed saucepan, whisk the yolks with the sugar and cornstarch until well blended. Still whisking, drizzle in about 1/4 cup of the hot milk to temper the yolks so they won’t curdle.
3. Whisking the entire time, slowly pour in the remainder of the milk.
4. Put the pan over medium heat and, whisking vigorously, constantly and thoroughly (to the edges of the pot), bring the mixture to a boil.
5. Keep it at a boil. still whisking, for 1 to 2 minutes, then remove the pan from the heat.
6. Discard the lemon zest.
7. Whisk in the vanilla extract. Let it sit for 5 minutes.
8. Whisk in the butter until the bits are fully incorporated and the pastry cream is smooth.
9. Place fine sieve over bowl and push through with a rubber spatula to ensure your cream doesn't curdle. Once in bowl, place the bowl into a larger bowl filled with ice cubes and cold water. Stir the pastry cream occasionally until it is completely chilled, about 20 minutes.

Sweet Tart Dough

Makes one 9-inch crust

• 1 1/2 cups all-purpose flour  (I used Gluten free)
• 1/2 cup confectioners’ sugar
• 1/4 teaspoon salt
• 1 stick plus 1 tablespoon (9 tablespoons) very cold (or frozen) unsalted butter, cut into small pieces
• 1 large egg yolk 

1. Put the flour, confectioners’ sugar and salt in a food processor, and pulse to combine.
2. Scatter the pieces of butter over the dry ingredients, and pulse until the butter is the size of peas and flakes of oatmeal.
3. Stir the egg, and add it a little at a time, pulsing after each addition.
4. When the egg is in, process in 10-second pulses until the dough forms clumps and curds. (Just before you reach this stage, the sound of the machine will change.)
5. Turn the dough out onto a work surface and, very lightly, knead the dough just to incorporate any loose dry ingredients. Add ice water if too dry (I had to add a bit, especially since I was working with Gluten Free Flour.
6. To Press the Dough Into the Pan: Butter a 9-inch fluted tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan. Freeze the crust for at least 30 minutes.
7. To Fully Bake the Crust: Preheat the oven to 375 degrees F.
8. Butter the shiny side of a piece of aluminum foil and fit the foil, buttered side-down, tightly against the crust.
9. Put the tart pan on a baking sheet, and bake the crust for 25 minutes.
10. Carefully remove the foil. If the crust is puffy, use the back of a spoon to gently press it down.
11. Bake for another 8 minutes or so, until the crust is golden brown.
12. Transfer the crust to a wire rack (still in the pan), and let it cool to room temperature before filling.

STORING: You can wrap the unbaked crust inside the tart pan and freeze it for up to 2 months. To bake it directly from the freezer, add about 5 minutes to the baking time.

Assembling Berry Tart - 

• About 1 1/2 cups Citrus Pastry Cream (recipe follows), cooled or chilled
• 1 9-inch tart shell made with Sweet Tart Dough (recipe follows), fully baked and cooled
• 2 pints fresh, perfectly ripe berries (blackberries, blueberries, raspberries, strawberries, or an assortment)

1. Whisk the Pastry Cream until it’s smooth. Spoon enough of the Pastry Cream into the tart to come almost to the rim, and smooth the surface with a rubber spatula.
2. Lay the berries on the cream however you like. (If you are using strawberries, halve them vertically or cut them into slices.

STORING: This tart should be eaten as soon as possible after you assemble it. If you must store it for a few hours, keep it in the refrigerator, far away from any foods with strong odors.

I had never even tried a tart before, but found it tasty. Probably not something I will make again though, I think I prefer a lighter fluffier filling more like cheesecake or icecream texture with berries. Perhaps I wasn't used to the consistency.