By: Alexandra Garcia

Are you looking for a perfect peaceful party dessert ?  The Berry and Cream Tart is a tasteful 

individual berry dessert which is easy to customize as well.   

Berries and Cream Tarts are very delicious and elegant desserts to satisfy your taste buds, and it will leave a delightful taste in your mouth. For sure a dessert you and your guest won’t miss. 

This dessert includes a buttery crust and rich pastry cream filling with colorful berries on the top.  

Be sure to prep the oven 30 minutes before. 

The filling ingredients :

¼ cup (50g) granulated sugar

• 1 tablespoon King Arthur Unbleached All- purpose flour 
• 2 teaspoons of cornstarch
• 1 large egg and 1 cup or (227g) of milk
• 3 tablespoons  (42g) butter, softened
• ¼ teaspoon of vanilla extract or almond extract

Ingredients for crust :

• One 9’’ round pate sucree crust, fully baked

Topping ingredients : 

• 1 pint of strawberries, hulled and sliced
• 1 pint blueberries 

Glaze (optional) : ½ cup preserves or jam; or ¼ cup jelly

INSTRUCTIONS 

Step 1 – To make the filing : In a warm bowl you will whisk the sugar, flour, cornstarch, and salt. Add the egg, whisking until the mixture is smooth.

Step 2 – In a small bowl (1 ½ quart) saucepan, begin boiling the milk. Add hot milk into the egg mixture, whisking continually to make everything smooth.

Step 3 – Pour the hot milk and egg mixture back into the saucepan, return to the heat and bring to a boil, whisking continuously. Once the mixture thickens you will wanna keep whisking vigorously to keep it from getting lumpy.

Step 4 – Once you see the filing come to a boil across its entire surface, cook for another minute. Then move away from heat. Then stir in the butter and extract. 

To assemble the tart: Pour the filing into the tart shell. Place a piece of plastic wrap directly on the surface and refrigerate. When you are ready to serve the tart, remove the wrap from the filing and top of the tart with sliced strawberries and berries in alternating rows

To make the glaze: If using jam or preserves, warm them up gently and thin with a little water if necessary to loosen them up. Scoop out and discard any solids. Brush remaining glaze over the berries. If you’re using jelly, warm it up and brush it over berries. 

Slice the tart  into wedges and serve with whipped cream if you desire. 

STORAGE INFO: store any leftover tart, covered, in the refrigerator and do not freeze.