Berry Tart

After buying a whole bunch of fresh strawberries, I thought I’d try making a tart to go with them. It took me a couple of tries, but the finished product was amazing. Perfect as a summer dessert during a BBQ! Check out the video recipe after the break.

– Tart Crust
1 1/2 cup flour
3 tbsp sugar
1 egg
125g butter (chilled and diced)
1/2 tsp vanilla
pinch of salt
1 lemon

– Custard
3 egg yolks
1/2 cup sugar
1/3 cup corn starch
1 cup cream
2 cup milk
1 vanilla bean
pinch of salt

Handful of blueberries, raspberries, and blackberries
Powdered sugar

Lets start with the crust, since it has to chill for about 30 minutes. In a bowl whisk the flour, sugar, and salt together. Add the chilled diced butter and using an electric mixer, with the paddle attachment, mix until you get something that looks like bread crumbs. If you don’t have a mixer, you can use a food processor, pastry cutter or even your finger tips to incorporate the fat.

Zest 1 lemon into mixture, then mix in a whole egg and 1/2 tsp vanilla. Do not over work the dough, stop when everything is just incorporated. Pour everything onto a floured surface and shape it into a disk. Wrap it up with plastic wrap and chill in the fridge for 30 minutes.

Heat up the cream and milk in a pot over low heat. Do not let it come to a boil! You want it just before it reaches that point. Cut open the vanilla bean lengthwise and scrape the seeds into the milk mixture. Throw in the bean as well and stir occasionally.

In another bowl whisk the egg yolks with sugar, lemon zest, and salt until it is a light yellow. Once the milk is heated, pour the milk into the eggs 1/3 at a time while whisking. Pour everything back into the pot and heat it up over medium low heat. While heating up, sift in the corn starch. Do not stop mixing though, you want to carefully watch the custard so you don’t get lumps. If you do get some lumps, don’t panic! You can use a sieve and sift the mixture to get a silky smooth custard. Transfer it into a heat proof container, place some plastic wrap directly onto it, and chill.

By now the dough should be well rested. Roll it out until it’s about 1/8 of an inch. Place it onto a tart plate, and using your knuckles carefully press the dough into the corners. With the back of a knife trim the excess dough. Chill the tart crust for 15 minutes.

Preheat the oven to 400F. After 15 minutes has passed take the tart out of the fridge and bake it with pie weights on top for about 15 minutes. You can use dried beans if you don’t have any weights. Chic peas works too. Once done, remove the weights and bake for another 5 minutes. Take the crust out of the tart plate and set aside to cool.

Once the custard is completely chilled, spread it evenly onto the tart crust. Throw the fresh berries on top, sprinkle with powdered sugar and serve.

Boom new style! At least I would’ve said that if i didn’t post the poutine recipe 2 weeks back. It was when I was filming this dish that I decided to change the way I was filming my shots. I realized that it was taking way too much time to film every step in a different angle. Since I only have one DSLR to film, I would have to reset the tripod every time, so it would take me 3 hours to shoot a simple recipe. It wasn’t until I saw these amazing videos that I changed my method of shooting.

It made life a lot easier to have everything in one complete shot, for the viewers and me. The viewers benefits from it by seeing the whole thing done in one go, they understands a lot more on what’s happening and how to do each step by seeing everything laid out in front of them. At least that’s what I would like believe. That is until I get another camera and tripod allowing me to switch between them therefore less fidgeting with getting the DSLR from one mount to another.

Now to talk about the tart! It took me 2 tries until I got something I really liked. The idea came to me when I was shopping at Costco, and saw their berry tart. I quickly wanted to make my own, so with little research I went at it and ended up with a super hard tart crust and lumpy custard. The crust was like rock! I needed a knife to eat it by myself. The worst part, not exactly since I also received helpful criticism, was that I made the tart on the night I had friends coming by. So everyone got to try my amazing concrete tart served with custard with chunks of starch. The berries looked nice though so I had that going for me.

The next day, I went online and looked for different tart crust recipes and what is the best way to make custard. The tart was an easy find but the custard was a little bit more difficult. I kept thinking that the proper way to make it was over a double boiler to thicken, but all I found was ones that told you to use corn starch. I thought that it was weird, so I looked for another hour until I gave up and decided to use the starch.

As you can see in the video, the results was just fine. I had a nice creamy custard that tasted amazing with the vanilla bean, and berries on top. I highly recommend you try this at home if you have any comments, tips, or suggestions please leave it below or in the video. I would love to hear from you!


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