Summer Berry Tart

PASTRY

2 cups plain (all-purpose) flour

1/3 rice flour

1/4 icing sugar

120 g chilled unsalted butter,cubed

1 egg yolk

1/4 iced water

1 egg white, lightly beaten

FILLING

3 egg yolks

2 TB caster (superfine) sugar

2 TB cornflour (cornstarch)

1 cup milk (I used skim milk, it contains less fat than whole milk, so it's healthier :))

1 ts natural vanilla extract

1 cup strawberries, halved

1 cup blueberries


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1. Sift the flour and icing sugar into large bowl. Using your fingertips, rub into the butter until the mixture resembles fine breadcrumbs. Make a well in the center and add the egg yolk and almost all the water. Mix with a flat-bladed knife, using a cutting action, until the mixture comes together in small beads. Add more water if the dough is too dry. Gather together and roll out between two sheets of baking paper. Divide the dough into twelve equal portions and roll each portion out to fit the base and side of the tray/pastry tin. Line the tray with the pastry and roll the rolling pin over the tins to trim any excess pastry. Refrigerate for 20 minutes.

2. Preheat the oven to 180C. Line the tray with baking paper. Fill with baking beads or uncooked rice and bake for ten minutes. Remove the baking paper and beads and bake for another ten minutes or until the pastry is lightly golden. Cool. Brush the base of each pastry case with beaten egg white. Reduce the oven to 150C.

3. To make the filling, put the egg yolks, sugar and cornflour in a bowl and whisk until pale. Heat the milk in a small saucepan until almost boiling, then remove from the heat and add gradually to the egg mixture, beating constantly. Strain into the pan. Stir constantly over low heat for three minutes or until the mixture boils and thickens. Remove from the heat and add the vanilla extract. Transfer to a bowl, cover with plastic wrap and set aside to cool.

4. Add the berries into the filling mixture. Strain, then pour into the cooled pastry tray. Bake for 25 minutes, or until the filling is just set. Serve at room temperature.

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Source: Kitchen Classics, Pastries and Breads, Jane Price, 2007

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p/s: Hey chunk, saliva oozed out of your mouth, eh? ;p



2 comments:

pali7x said...

not again :-/

Sheriel Aizan said...

Hahahaha cis!!!! I bet you this one is better than the baked apple crisps! :D