Classic Berry Tart
- Kid-friendly
- Low sodium
- Low fat
- Gluten free
Ingredients
- 1 Sweet Pastry Tart Shell
- 2 cups (500 mL) raspberries (12 oz/375 g)
- 1/4 cup (60 mL) red currant jelly or rose hip jelly
- <strong>Vanilla Pastry Cream</strong>:
- 4 egg yolks
- 1/2 cup (125 mL) granulated sugar
- 1/4 cup + 2 tsp (70 mL) all-purpose flour
- 1 cup (250 mL) milk
- 1/2 cup (125 mL) whipping cream
- 4 tsp (20 mL) brandy or amber rum
- 1 tsp (5 mL) vanilla extract
Preparation
Vanilla Pastry Cream: In heatproof bowl, whisk together yolks, sugar and flour until smooth.
In saucepan over medium heat, bring milk and cream just to simmer. Pouring in a thin stream, whisk hot milk mixture into yolk mixture; transfer to saucepan.
Over medium heat, whisking constantly, bring mixture to boil; reduce heat to medium-low and whisk for 1 minute. Remove from heat, whisk in brandy and vanilla. Transfer to clean bowl; cover surface directly with plastic wrap. Let cool; refrigerate until set, 4 hours, or for up to 2 days.
Prepare and bake Sweet Pastry Tart Shell, using lemon rind and lemon juice.
Spread pastry cream into cooked pastry shell; smooth top. Arrange raspberries over pastry cream. Warm red currant jelly and brush over raspberries. Refrigerate until glaze is cool and set, 10 minutes or for up to 2 hours.
Makes10 to 12 servings.
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