Blueberry & Blackberry Tart with Vanilla Cream

As the days gradually grow warmer, granted they are taking their sweet time in doing so, I am a firm believer that milder temperatures call for something fruity and light.  Fruity and light coincides perfectly with the ushering in of the summer season.

Behold, my berry tart.  A super cinch to make and, if this is any validation, the entire thing was polished off in one sitting at my tea party this past weekend 😉

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Blueberry & Blackberry Tart with Vanilla Bean Pastry Cream

For the crust

  • 1 cup all-purpose flour
  • 1/3 cup coconut sugar
  • 1/2 cup (1 stick) unsalted butter, cold and cubed

For the filling

  • 3 large egg yolks
  • 1/4 cup coconut sugar
  • 2 Tablespoons all-purpose flour
  • 3Tablespoons powdered pudding mix
  • 1 1/4 cups coconut milk
  • 2 tablespoons vanilla extract
  • Blueberries
  • Blackberries

Directions

Make the crust:

1.      Combine the flour, coconut sugar and cold, cubed butter in a medium sized bowl.  Use your fingers to pinch and combine ingredients until the mixture is in large clumps.

2.      Spray a 9-inch nonstick tart pan (with removable bottom) with cooking spray (or swipe some butter on it using a paper towel, which is what I did). Transfer the dough into the tart pan, and then using your fingers, press it into the pan in an even layer to form the base and sides of the tart crust. Using a fork, prick all over the bottom of the crust.

3.      Preheat the oven to 350°F/178 C.  Place the tart pan on a baking sheet.  Bake it for 12 to 15 minutes or until it’s golden brown.  Remove the crust from the oven and allow it to cool completely in the pan.

5.      Once the crust has cooled completely, carefully push the bottom of the pan up to release it from the sides. Place the tart on a serving dish and then prepare the filling.

 

Make the filling:

1.      In a medium bowl, whisk together the egg yolks and coconut sugar until well combined.

2.      Sift the flour and powdered pudding mix into the bowl with the eggs, whisking until smooth.

3.      Meanwhile, add the coconut milk to a medium saucepan. Add the vanilla extract  into the milk and bring the mixture to a boil just until the milk starts to foam.

4.      Remove the milk mixture from the heat.  Then very slowly whisk the milk into the egg mixture, whisking constantly to prevent curdling.

5.      Pour the mixture into a medium saucepan set over medium heat. Cook it, whisking constantly, until it comes to a boil. Once it boils, continue whisking constantly for an additional 30 to 60 seconds until it thickens.

6.      Immediately pour the mixture into a clean bowl and cover it with plastic wrap so that the plastic wrap is touching the pastry cream.

7.      Once the pastry cream is at room temp, whisk it to remove any lumps then pour it into the completely cooled tart shell.

8.      Arrange the blueberries and blackberries on top however you like. 

9.      Slice and serve the tart immediately or store it, covered in plastic wrap, in the fridge for a maximum of two hours before serving.  

Notes:
The crust and pastry cream can be prepared 1 day in advance and assembled the day of serving. Cover both the crust and pastry cream securely with plastic wrap.  Store the crust at room temp and the pastry cream in the fridge.

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