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May 22, 2019

Summer Berry Cream Tart

For Mother's Day, Emma and I made a dessert that we sort of just made up.  I had a vision for creamy vanilla pastry cream, tart berries and toasted meringue.  Also, I wanted a thick shortbread crust.  It was beautiful!  It would work with any summer berries or bananas instead.  Our next idea is to make a s'mores version with a graham cracker crust and chocolate custard filling.  YUM!

We used one of my favorite baking essentials, a Metal Pastry Ring, $14, to create the pretty fluted edge.  They are so easy to bake in a makes such a lovely presentation.  The bottom comes out similar to a cheesecake pan, and the side just slides off creating a patisserie worthy effect.  You can find them in my online store, here >

Components (all recipes below): 

Shortbread Crust
Pastry Cream
Fresh Raspberries
Strawberry Jam
Swiss Meringue

Supplies : 

Shortbread Crust

3/4 " softened butter
1/2 cup of sugar
1 3/4 cups of flour
1/4 tsp. salt

In a mixer, combine butter and sugar, then add flour and salt.  Mix until just combined.  Press into bottom and sides of a metal tart ring (or mini disposable tart pans).   

Bake at 350 for 30-35 minutes until edges begin to turn gold.  Let cool

Pastry Cream Filling

5 egg yolks (save whites for meringue below)
3/4 cups of sugar
1/3 cup of cornstarch
1 1/2 cups of scalded milk*
1/2 teaspoon of vanilla

In the bowl of a mixer, beat egg yolks and sugar for 4 minutes, then add cornstarch.  *Pour milk into a glass measuring cup and heat in the microwave for 2 minutes until steaming.  With the mixer on low, slowly pour in the hot milk mixture a little at a time.  Transfer the milk and egg mixture to a saucepan and cook on low heat for 5-7 minutes until the mixture thickens.  It should be bubbly and thick.  When it thickens, use a whisk to mix and cook for 2 more minutes while whisking.  Stir in the vanilla.

Pour it into the crust.  Let chill and then top with berries.  We also glazed the berries by heating up strawberry jam and brushing it on them.  This is an optional step and gives the berries a nice shine, but it made it a little too sweet in my opinion.  Next time we will leave the berries naked.

Swiss Meringue

5 egg whites
1 cup of sugar
1 pinch of cream of tarter

In the top bowl of a double boiler (glass bowl sitting on a sauce pan with simmering water), whisk together egg whites, sugar and cream of tarter.  Cook mixture in the double boiler over medium low heat for 3-5 minutes, or until sugar has dissolved.  If you rub the mixture between your fingers, you should be able to tell if the sugar has dissolved.

Transfer the mixture to your kitchen aid fitted with the whisk attachment.  Whisk on high for 7-10 minutes.  The mixture will cool and froth into a thick meringue as it whips. 

Transfer into piping bag.  Cut the end off - I like to cut it so the opening is large, to get these big pretty dollops.  Pipe generous dollops.  Toast with mini torch or put under broiler in the oven for 1-2 minutes.

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