Easy Gourmet Berry Tart With Secret Ingredient!
You can judge a bakery on whether it makes a good tart or tartlets. Speckled with fresh berries, nestled in creamy custard, encased by a buttery shortbread, and dusted ever so delicately with powdered sugar, mint (of course) to garnish. You’d have to be a psychopath to say “No” to that.
This classic dessert has Italian origins but is quite common throughout all of Europe. Mastering the berry tart is a right of passage for any baker, tea drinker, or hostess. When done properly, the berry tart with its exquisite presentation will not only impress everyone but leave them delighted as well.
You will need: a 10-inch metal tart pan, Hand mixer, saucepan, 2 medium bowls, parchment paper, and cling wrap
1 1/4 cup Flour
1/14 cup Almond Flour
1/3 cup Powdered Sugar
1 Stick of Salted Butter
1 Large Egg Yolk
2 tsp Heavy Whipping Cream
1/2 tbsp of Vanilla Extract
6 Large Eggs (room temp)
2/3 cup Granulated Sugar
1/3 cup Cornstarch
2 cups Whole Milk
1 tbs of Butter
1 tbs of Vanilla Extract
4 heads of Fesh Calendula Flower (optional)
Assortment of fresh berries (blueberries, raspberries, strawberries, blackberries)
Combine almond flour and regular flour in a kitchen aid bowl or food processor.
Mix on low speed until fully combined
Add 1/3 cup powdered sugar and continue mixing
Meanwhile cut the butter stick into approximately 2 cm cubes
Add butter cubes on low speed. Continue mixer until it resembles a coarse breadcrumb texture.
Add 1 large egg yolk
Add 1/2 tablespoon of vanilla extract.
Add (2) teaspoons of heavy whipping cream.
Mix until it begins to pull apart from the bowl. About 3-4 minutes.
Gently knead the dough on a lightly floured surface. The texture should resemble a sugar cookie. Don’t over-work the dough.
Roll into a ball and cover with plastic cling wrap. Refrigerate for 1 hour.
On a generous piece of parchment paper roll out the shortbread dough to 1/8 inch thick.
Carefully pick up and flip over the rolled dough onto a metal tart pan. Peel the parchment paper off.
Press the dough into the pan as evenly as you can with your fingers. Cut off any excess dough. Chill for 30 minutes in the freezer.
Pre-heat oven to 375° and bake for 18-20 minutes
Pour 2 cups of milk into a saucepan. Toss in 4 whole Calendula heads into the milk to infuse the flavor. Heat over medium heat, until small bubbles form around the rim. Then remove from heat.
Secret Ingredient: Calendula
A quick word about Calendula
My secret ingredient is this beautiful and common flower. When infused with the custard milk it adds a light complex flavor with a lovely earthy taste that balances the sweetness. Among many health benefits, calendula might help to fight cancer, protect against heart disease, and ease muscle fatigue. This scrumptious botanical element pairs excellently with the almond butter crust and brings out the natural harmony of the berries.
In a separate bowl combine 6 room temp egg yolks and 2/3 cup of sugar
Mix with a hand mixer until light and frothy
Add 1/3 cup cornstarch to the egg mixture. Strain and discard Calendula heads
Whisk or mix vigorously until there are no lumps
Gradually add the hot milk to the egg mixture. This process should be slow to prevent curdling. Gently mix.
Return custard mixture to saucepan. Add 1 tablespoon vanilla extract and 1 tablespoon of butter. Cook on low heat whisking by hand until thickened.
Place a piece of plastic clip film over the surface of the custard to prevent skin from forming and refrigerate.
Once fully cooled transfer the custard cream to your tart
Decorate with fresh berries and mint! Concentric circles work best.