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French Mixed Berry Tart
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| Ingredients: Sugar crust | |
| 1 | egg |
| 4 ounces | sugar |
| ½ tsp. | salt |
| 8 ounces | flour, or 6 ounces flour + 2 ounces almond meal |
| 4 ounces | butter |
| Crème patissière | |
| 4 | eggs |
| 1 1/2 ounces | flour, sifted |
| 5 ounces | sugar |
| Pinch | salt |
| 1 Tbs. | unsalted butter |
| 1 pint | milk infused with 1 vanilla bean, or 1 tsp. vanilla extract |
| Cooking instructions Sugar crust, vanilla custard, and fresh berries. What’s not to love in this dessert? Taste the berries before purchase to make sure they are sweet and tender, and select small to medium sized fruit. “Carpinteria’s Best,” Craig and Laurie Kendrick’s farm, has the best summer raspberries at the market. Sugar crust Beat the egg, sugar, butter and salt together until light and fluffy. Work in the flour and almond meal as quickly as possible. Allow the dough to rest for an hour before rolling it .into a tart mold. Bake at 325 degrees until blond, about 35 minutes. Cool in the pan or on a rack. Crème patissière egg mixture. Return the custard mix to the stove, stirring constantly, bringing it to 170 degrees for two to three minutes, until thickened. Don’t overcook the custard or it will loose its smooth texture. Spread on the baked tart shell, and cool in the refrigerator for an hour. | |
| 2 pints | berries of your choice |
When the custard is chilled, top with concentric circles of your favorite berries. Refrigerate until ready to serve.
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