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Vanilla Custard and Berry Tart
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Vanilla Custard and Berry Tart

EmmaJade
EmmaJade

A sweet and elegant dessert, perfect for warm weather gatherings. This tart combines the richness of vanilla custard with the freshness of seasonal berries, all atop a buttery pastry crust. The combination of textures and flavors is sure to impress your guests and satisfy their sweet tooth. The tart is composed of a flaky pastry crust, a creamy vanilla custard, and a mixture of juicy berries such as strawberries, blueberries, and raspberries. The berries add natural sweetness, flavor, and a pop of color to the dish. This dessert is perfect for spring and summer gatherings, and can be easily customized with your favorite types of berries.

Time Cook
45
Level
Intermediate
Calories
420
Allergens
Gluten, Dairy, Eggs

Ingredients

2 1/4 cups cups
All-purpose flour
300 Calories
1 cup cups
Confectioners' sugar
120 Calories
1 cup cups
Unsalted butter
190 Calories
2 large eggs
Eggs
140 Calories
1 cup cups
Heavy cream
360 Calories
1/2 cup cups
Granulated sugar
60 Calories
1 tsp tsp
Vanilla extract
0 Calories
2 cups cups
Fresh berries
60 Calories

Step-by-Step Instructions

1
Preheat the oven to 375°F (190°C). In a medium bowl, whisk together the flour and confectioners' sugar. Add the unsalted butter and use a pastry blender or your fingertips to work it into the flour mixture until it resembles coarse crumbs.
2
In a small bowl, whisk together the eggs and heavy cream. Add the granulated sugar and vanilla extract, and whisk until well combined. Pour the egg mixture into the flour mixture, and stir until the dough comes together in a ball.
3
Turn the dough out onto a lightly floured surface, and roll it out to a thickness of about 1/8 inch. Transfer the dough to a 9-inch tart pan with a removable bottom, and trim the edges to fit. Prick the bottom of the crust with a fork to prevent it from bubbling up during baking.
4
Bake the crust for 20-25 minutes, or until it is golden brown. Allow it to cool completely on a wire rack.
5
In a medium bowl, whisk together the heavy cream and granulated sugar. Add the vanilla extract, and whisk until well combined. Pour the cream mixture into the cooled tart crust, and smooth the top with a spatula.
6
Arrange the fresh berries on top of the cream mixture, leaving a 1-inch border around the edges. You can use a single type of berry, or a combination of different types. Serve the tart chilled, garnished with additional fresh berries and a sprig of fresh mint leaves if desired.

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