Summer Berry Mint Cream Tart Recipe
Servings: 1
Ingredients
- 1 stk unsalted butter at room temperature (1/2 c.)
- 1/3 c. sugar
- 1/4 tsp salt
- 1/2 tsp vanilla
- 1Â 1/4 c. all-purpose flour
- Â Â raw rice for weighting the shell
- 1 c. lowfat milk
- 1/3 c. coarsely minced fresh mint leaves
- 3 lrg egg yolks
- 1/2 c. sugar
- 3 Tbsp. cornstarch
- 1 tsp vanilla
- 1/2 c. well-chilled heavy cream
- 1 quart strawberries hulled
- 2 c. blueberries
- 2 c. raspberries
Directions
- Make the shell:In a bowl with an electric mixer cream the butter with the sugar, the salt, and the vanilla, add in the flour, and blend the mix till it forms
- crumbs which become a dough when pressed together. Turn the crumbs into a buttered 10-inch tart pan with a removable fluted rim, press them firmly onto the bottom and up the side of the pan, and refrigeratethe shell for 30 min. Prick the shell all over with a form, line it with foil, and fill the foil with the rice. Bake the shell in the lower third of a preheated 375F. oven for 15 min, remove the rice and the foil carefully, and bake the shell for 10 min more, or possibly till it is golden brown.
- Let the shell cold in the pan on a rack for 5 min, remove the side of the pan, and let the shell cold completely. (The shell will be very crisp and cookie-like.)
- Make the mint cream:In a small saucepan bring the lowfat milk to a boil with the mint, remove the pan
- from the heat, and let the mix stand, covered, for 5 min. Strain the lowfat milk through a fine sieve into a bowl, pressing hard on the mint. In the pan, cleaned, whisk together the egg yolks, the sugar, the cornstarch, and the vanilla, whisk in the lowfat milk, and bring the mix to a boil over moderate heat, whisking constantly. Simmer the pastry cream, whisking, for 3 min (it will be very thick), transfer it to a bowl, and refrigerateit, its surface covered with plastic wrap, for 4 hrs, or possibly till it is hard. The pastry cream may be made 1 day in advance and kept covered and chilled. In a chilled bowl with an electric mixer beat the heavy cream till it holds stiff peaks. Whisk the pastry cream till it is smooth, whisk in half the whipped cream, and mix in the remaining whipped cream gently but thoroughly.
- Arrange the shell on a large plate and fill it with the mint cream. Stand
- the strawberries, hulled ends down, in the mint cream, scatter the blueberries and the raspberries over and between the strawberries, and refrigeratethe tart for 1 hour. The tart may be made 1 day in advance and kept
- covered loosely and chilled.
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