The best delicious Summer Berry Mint Cream Tart recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Summer Berry Mint Cream Tart recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Summer Berry Mint Cream Tart.
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FOR THE SHELL
1 Stick unsalted butter at
-room temperature; (1/2 cup)
1/3 c Sugar
1/4 ts Salt
1/2 ts Vanilla
1 1/4 c All-purpose flour
Raw rice for weighting the
-shell
-FOR THE MINT CREAM-
1 c Milk
1/3 c Coarsely chopped fresh mint
-leaves
3 lg Egg yolks
1/2 c Sugar
3 tb Cornstarch
1 ts Vanilla
1/2 c Well-chilled heavy cream
1 qt Strawberries; hulled
2 c Blueberries
2 c Raspberries
Make the shell:
In a bowl with an electric mixer cream the butter with the sugar, the salt,
and the vanilla, add the flour, and blend the mixture until it forms crumbs
that 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 chill the shell for 30 minutes.
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 minutes, remove the rice and the foil carefully, and bake the shell
for 10 minutes more, or until it is golden. Let the shell cool in the pan
on a rack for 5 minutes, remove the side of the pan, and let the shell cool
completely. (The shell will be very crisp and cookie-like.)
Make the mint cream:
In a small saucepan bring the milk to a boil with the mint, remove the pan
from the heat, and let the mixture stand, covered, for 5 minutes. Strain
the 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 milk, and bring the mixture to a boil over
moderate heat, whisking constantly. Simmer the pastry cream, whisking, for
3 minutes (it will be very thick), transfer it to a bowl, and chill it, its
surface covered with plastic wrap, for 4 hours, or until it is firm. 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 until it holds
stiff peaks. Whisk the pastry cream until it is smooth, whisk in half the
whipped cream, and fold 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
chill the tart for 1 hour. The tart may be made 1 day in advance and kept
covered loosely and chilled.
Yields
1 servings
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