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.
